Crustlessindividualspinachbaconquichelowcarb Recipes

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CRUSTLESS SPINACH BACON QUICHE



Crustless Spinach Bacon Quiche image

This easy low carb keto Crustless Spinach Bacon Quiche with bacon adapted from the original Atkins quiche recipe is great for those following the Atkins Induction phase (phase 1).

Provided by lowcarbmaven.com

Categories     Breakfast

Time 1h

Number Of Ingredients 10

1/3 pound bacon, cooked and chopped, ((150 g))
16 ounce bag frozen spinach, thawed and squeezed dry, ((453.5 g))
6 large eggs
2 ounces onion, thinly sliced or minced, ((about 1/4 of a medium onion) (56.5 g))
3/4 cup heavy cream ((177.4 ml))
8 ounces Swiss or cheddar cheese, grated ((226.7 g))
3/4 teaspoon salt
1/4 teaspoon pepper
1 pinch nutmeg
1 teaspoon lemon zest (optional)

Steps:

  • Cook the bacon until crisp and chop. I do a whole pound in the oven and only use 1/3 for the recipe.
  • Grease a pie plate or 8x8 glass dish. Preheat oven to 350 degrees F.
  • Thaw the spinach and squeeze dry. Slice the onion very thinly into half rounds or mince. Grate the cheese.
  • Put all of the ingredients into a large bowl and mix with a hand mixer until totally combined. Pour into the prepared pan and spread with a rubber spatula. Place into the middle of the oven and cook for 40 minutes.
  • Serve warm. Refrigerate up to 1 week or freeze up to 3 months.
  • Serves 6 at 4 net carbs per person.

Nutrition Facts : Calories 327 kcal, Carbohydrate 6.5 g, Protein 20 g, Fat 26 g, Sodium 780 mg, Fiber 2.5 g, ServingSize 1 serving

CRUSTLESS BACON, SPINACH & SWISS QUICHE - LOW CARB



Crustless Bacon, Spinach & Swiss Quiche - Low Carb image

I've read through a lot of recipes to come up with my version of this quiche. I wanted to make one that is crustless and low carb, and this one is a WINNER! But once I start eating it, I just don't want to stop! I thought I could make it ahead so I could have a quick breakfast on work mornings, but this rarely lasts out the day it was made!

Provided by gracefire

Categories     Savory Pies

Time 45m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb bacon
1 large onion, chopped
2 tablespoons butter, divided
1 teaspoon olive oil
10 ounces frozen spinach, thawed
6 ounces swiss cheese, shredded
6 eggs
1/2 cup heavy whipping cream
salt
pepper

Steps:

  • On a foil lined pan, cook bacon in 350 degree F. oven until crisp.
  • While bacon cooks, chop onion and shred cheese.
  • Heat 1 tablespoon butter and 1 teaspoon oil in skillet over medium heat. Add chopped onion, and stir to coat.
  • When onion turns glossy, add thawed spinach, and stir to mix. Heat about 5 minutes, then remove from heat to cool.
  • Remove bacon from oven, and place on a paper-towel lined plate to drain.
  • Stir together eggs, salt, pepper & heavy whipping cream in a medium bowl.
  • Add in cheese, onion/spinach mixture, and bacon. Stir thoroughly to mix.
  • Butter a glass pie plate or quiche dish, pour mix in, and pat evenly with a fork.
  • Bake in 350 degrees F. oven 25-30 minutes, or until a knife inserted in the center comes out clean.
  • Let rest 5 minutes before cutting & serving.
  • I bet you can't eat just ONE slice!

Nutrition Facts : Calories 494.8, Fat 44.2, SaturatedFat 18.8, Cholesterol 225.7, Sodium 627.1, Carbohydrate 5.6, Fiber 1.4, Sugar 1.5, Protein 19

CRUSTLESS SPINACH QUICHE RECIPE



Crustless Spinach Quiche recipe image

This quick and easy Crustless Spinach Bacon Quiche recipe is a healthier, fuss-free alternative to the classic! Loaded with veggies and packed with bacon, this egg casserole is heavy on the flavor and lighter on the calories and carbs! It's the perfect option for breakfast, brunch and even dinner! Plus, it's a great way to use up your favorite vegetables, leftover meats and pantry spices!Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Provided by Cheyanne Holzworth

Categories     Breakfast     Brunch     Main Course

Time 1h5m

Number Of Ingredients 14

1 TBS Unsalted Butter (- or Extra Virgin Olive Oil)
1 small Sweet Onion ( - small dice (about 1 3/4 cup))
2 cloves Garlic ( - minced)
1/4 scant tsp EACH: Crushed Red Pepper Flakes & Ground Nutmeg
10 ounces Chopped Frozen Spinach (- thawed, drained & squeezed dry (can substitute 1 ½ cups Fresh Spinach))
12-16 ounces Bacon (- cooked and chopped (about 1 ½ cups) (SEE NOTES))
1 ¼ Cup Shredded White Cheddar (- DIVIDED (4 ounces) )
1 Cup Shredded Gruyere (- DIVIDED (3 ounces))
5 large Eggs
¾ Cup Half-and-Half ((or Whole Milk, Heavy Cream))
1 heaping tsp Dijon Mustard
Kosher Salt & Ground Black Pepper
Optional Garnish: Lemon Wedges, Grated Parmesan, Fresh Scallions, Dill or Parsley
For Serving: Arugula or Greens Salad, Prosciutto

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9-inch deep dish pie pan (9x2-inch or equivalent) with non-stick cooking spray.
  • Cook onions: Melt butter in a medium skillet over medium-high heat. Add onions. Cook, stirring occasionally, until slightly golden and softened, about 5-6 minutes. Add the garlic, red pepper flakes and nutmeg. Season with a scant 1/4 teaspoon salt and 1/8 teaspoon pepper. Cook, stirring, for 30 seconds, or until fragrant. Immediately remove from heat.
  • Add spinach and bacon: Add spinach and bacon to the pan with the onions. Stir to combine.
  • Prepare filling: Transfer spinach mixture to prepared pie pan. Add 1 cup of cheddar and ¾ cup of gruyere. Stir to combine. Use a spatula or the back of a spoon to spread the filling out in an even layer.
  • Prepare the egg custard: In a medium mixing bowl, combine the eggs, half-and-half and mustard. Season with ¼ teaspoon salt and 1/8 teaspoon pepper. Whisk well to thoroughly combine.
  • Pour custard over spinach mixture + Top with more cheese: Pour the egg custard over the spinach and bacon mixture in the prepared pan. Use a spatula or spoon to gently press the filling down into the eggs. Sprinkle the remaining ¼ cup of each cheese evenly over the quiche.
  • Bake: Transfer dish to the oven and bake for 50-60 minutes, or until eggs are just set. Check for doneness by inserting a toothpick into the filling - it should come out clean. Note: If the top browns before the quiche is done baking, lightly tent the top of the dish with aluminum foil.
  • Cool & Serve: Remove quiche from oven and allow to cool on the counter for 10 minutes. Garnish, slice and serve quiche. Enjoy!

Nutrition Facts : Calories 420 kcal, Carbohydrate 7 g, Protein 18 g, Fat 36 g, SaturatedFat 15 g, Cholesterol 185 mg, Sodium 566 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CRUSTLESS INDIVIDUAL SPINACH & BACON QUICHE - LOW CARB



Crustless Individual Spinach & Bacon Quiche - Low Carb image

Make and share this Crustless Individual Spinach & Bacon Quiche - Low Carb recipe from Food.com.

Provided by mailbelle

Categories     Breakfast

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 10

3 slices bacon
1/2 small onion, diced
1 (9 ounce) package frozen chopped spinach, thawed, drained and squeezed dry
1/2 teaspoon black pepper
1/8 teaspoon ground nutmeg
1 pinch salt
1 (15 ounce) container whole milk ricotta cheese
2 cups shredded mozzarella cheese (8 ounces)
1 cup grated parmesan cheese (4 ounces)
3 eggs, beaten slightly

Steps:

  • Preheat oven to 350°. Spray muffin pan with nonstick cooking spray.
  • Cook bacon in large skillet on medium-high heat until crisp. Drain, cool and crumble.
  • In same skillet, cook and stir onion in remaining bacon fat 5 minutes or until tender. Ad spinach, pepper, nutmeg and salt. Cook and stir over medium heat about 3 minutes or until liquid evaporates. Return bacon to skillet and remove from heat.
  • Combine ricotta, mozzarella and Parmesan cheeses in large bowl; mix in eggs. Add cooked spinach mixture and combine well.
  • Divide mixture evenly to fill 10 muffin cps. Bake 40 minutes or until filling is set. Let stand 10 minutes. Run thin knife around edges to release. Serve hot or refrigerate and serve cold.

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