Spinach and Bacon Crustless Quiche

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Spinach and Bacon Crustless Quiche

  • Prep time: 15 minutes

  • Cook time: 35–40 minutes

  • Servings: 6 slices

Ingredients

  • 6 large eggs

  • 1 cup heavy cream (or half-and-half for a lighter version)

  • 6 slices thick-cut bacon, chopped and cooked until crispy

  • 2 cups fresh baby spinach, roughly chopped

  • 1 ½ cups shredded Gruyère or sharp Cheddar

  • ½ small yellow onion, finely diced

  • 1 clove garlic, minced

  • ½ tsp salt

  • ¼ tsp black pepper

  • A pinch of nutmeg (the secret ingredient for egg dishes!)

Instructions

  1. Preheat & Prep: Heat your oven to 375°F (190°C). Grease a 9-inch pie dish or quiche pan generously with butter or non-stick spray.

  2. Sauté the Greens: In a skillet over medium heat, sauté the onions in a teaspoon of bacon fat until translucent. Add the spinach and garlic, cooking just until the spinach wilts (about 1–2 minutes). Drain any excess liquid—this prevents a soggy quiche!

  3. The Custard: In a medium bowl, whisk the eggs, heavy cream, salt, pepper, and nutmeg until completely smooth and slightly frothy.

  4. Layering: Spread the wilted spinach mixture, crispy bacon bits, and 1 cup of the cheese evenly across the bottom of your prepared pie dish.

  5. Pour & Top: Pour the egg mixture over the fillings. Sprinkle the remaining ½ cup of cheese on top.

  6. Bake: Bake for 35–40 minutes, or until the center is set (it shouldn’t jiggle like water) and the top is golden brown.

  7. Rest: Let it sit for at least 10 minutes before slicing. This allows the custard to firm up.

Tips for Success

  • Squeeze the Spinach: If using frozen spinach, thaw it and squeeze it in a kitchen towel until bone-dry. Excess water is the enemy of a firm quiche.

  • Don’t Overbake: The quiche will continue to cook slightly after you pull it out. If the edges are puffing up and the center is just barely set, it’s done.

  • The “Swiss” Touch: Gruyère adds a sophisticated, nutty flavor, but Pepper Jack is a great substitute if you want a little kick.

Nutritional Info (Per Serving)

Calories Fat Net Carbs Protein
320 26g 4g 18g

Benefits

  • Keto-Friendly: Extremely low in carbohydrates and high in healthy fats and protein.

  • High in Iron: Thanks to the generous helping of spinach.

  • Versatile: It works for breakfast, brunch, or a light dinner paired with a side salad.

Q&A

Q: Can I freeze this?

A: Yes! Slice it first, wrap individual slices in foil, and freeze for up to 2 months. Reheat in the oven or air fryer to maintain the texture.

Q: Can I use milk instead of cream?

A: You can use whole milk, but the quiche will be less “custardy” and may release a bit more liquid. I recommend adding 1 extra egg if you use milk to help it set.

Q: Why did my quiche turn out watery?

A: This usually happens if the vegetables (onions/spinach) weren’t drained properly or if the eggs were overcooked, causing the proteins to tighten and squeeze out moisture.

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