ADAPTED FROM DR. ATKINS’S RECIPE, THIS LOW CARB SPINACH BACON CRUSTLESS QUICHE IS ESPECIALLY GREAT FOR THOSE FOLLOWING THE ATKINS INDUCTION PHASE. IT’S EASY TO MAKE AND PERFECT FOR ANY LOW CARB KETO DIET.
Low Carb Spinch Crustless Quiche
I’ve been making this low carb crustless quiche for several years now. It’s actually based on Dr. Atkin’s Spinach Quiche, except that I have changed the recipe per my tastes. And as far as quiches go, this one is my favorite.
It’s one of the easiest low carb quiche recipes I’ve ever made because it is entire crustless. Yep, quiche no crust. Removing the pastry step saved a loads of time. And since the recipe uses frozen spinach instead of fresh, no time is necessary to wilt the spinach before using – just thaw, squeeze and go!
What I like about this quiche it is that it’s not custardy. Not a word? That’s okay, you know what I mean. I like a custard texture with my desserts but it’s not something I enjoy as much in a quiche. And, as I’ve mentioned, this low carb spinach bacon quiche is crustless, making it perfect for the Induction phase of Atkins.
Looking at a day of 20 net carbs can be a little intimidating, but having a set carb count in the morning, can help you plan the day a little bit better. Don’t enjoy eating the same thing for breakfast everyday? That’s okay, change it up and have it for lunch instead of a salad. It’s a great tasting and filling meal.
At 2 net carbs per serving, it packs a healthy wallop of 30 grams of protein to help fuel your morning, and plenty of fat to satisfy even the most strict keto diets. I commonly divide my own quiche into 9 servings and one piece is still enough to keep me going until lunch. Eat this all week and you’ll be ready for a pancake treat come Sunday! Or for better portion control and better portability the Spinach Feta Quiche Muffins are AWESOME!
THIS SPINACH & ONION CRUSTLESS QUICHE IS 2 NET CARBS PER SERVING.
- 1/3 pound bacon cooked and chopped,( 226.7 g)
- 16 ounce bag frozen spinach thawed and squeezed dry, (453.5 g)
- 6 large eggs
- 2 ounces onion sliced thinly 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
Cook the bacon until crisp and chop. I do a whole pound in the oven and only use 1/2 for the recipe.
Grease a pie plate or 8×8 glass dish. Preheat oven to 350.
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 40-50 minutes.
(7/26/15) ** I entered the ingredients into Fatsecret today and the carbs were higher than the MasterCook recipe program I am currently using. I am changing the nutritional info to reflect Fatsecret’s numbers.
I don’t know why there is a discrepancy, Sorry for any confusion!