Holy cow, how on earth am I just thinking to make keto quiche with a bacon crust!?
WOW! I mean wow. This recipe is going to seriously rock your world! Because low carb pie crust is super delicious and all, but it takes time to make, roll, press, etc. When you use bacon, all you have to do is weave it, bake it and slide it into your pie pan!
Plus you get all that delicious bacon-y flavor in your keto quiche…
So turn on that oven and let’s get this low carb bacon quiche party started!
How to Make Keto Quiche
Fair warning, my instructions for making this keto quiche make it sound WAY more complicated than it is — Check out the crustless keto breakfast quiche photos below for a visual, it’s actually SUPER easy!
PS, how the heck would you describe the bacon weave, anyone have a better way?!?
Weave the bacon.
Lay 5 pieces of bacon side-by-side on a baking sheet lined with parchment paper. Then, fold every other piece back, and lay a piece of bacon across the other slices. Unfold the folded bacon, and fold the pieces that weren’t previous folded.
Repeat this process until you’ve got a weave with all your bacon, except 4 slices. Lay remaining slices flat next to the weave on the baking sheet — these slices will be the “sides” of our keto quiche crust.
Bake the bacon.
You want the bacon to be cooked, but still pliable (in other words, not burnt).
Move bacon into pie pan.
Instead of a quiche/tart pan, we’ll want to pour the keto quiche filling into a pie pan, as quiche pans have a removable bottom that’ll spill the filling.
Before forming the crust with the bacon, I like to remove as much bacon grease as possible — I do this by pouring the grease from the pan into a cup, sliding the bacon onto a paper towel lined plate, and dabbing the top with more paper towels.
Then, the keto quiche crust is ready to slide into the pie pan! Place the weave on the bottom, and the extra pieces along the sides.
Cook the veggies.
Mix, pour, bake.
All that’s left is to combine the remaining ingredients in a bowl, pour them over the bacon crust, and bake the keto quiche until the edges are golden and the center is solid.
Low Carb Quiche Variations
My family and I love this low carb quiche combo — but if you’d like to swap some ingredients, here are my tips:
- Switch the low carb vegetables. Be sure to cook the liquid out of any vegetables before adding them to your keto quiche. Substitute veggies rather than adding more.
- Swap the cheese. Traditionally, Swiss cheese is used in quiche, but we prefer mozzarella for low carb breakfasts.
Turn This Into a Low Carb Breakfast Casserole
Feeding a big crew? Low carb breakfast casserole is the way to go.
To turn this keto quiche into keto casseroles, you’ll want double the recipe, bacon and all.
Use 2 rimmed baking sheets to cook the bacon weaves — since the bacon isn’t long enough to fit an entire casserole dish, we’ll essentially make 2 weaves that will lay next to each other in the pan. Then, all that’s left is to pour the keto quiche filling into your casserole dish and bake until the center is solid.
Making Keto Crustless Mini Quiche
Or, make crustless mini quiche in a muffin pan.
To do this, we’ll skip the weave (woohoo!), and bake the bacon laying flat on a rimmed baking sheet. Spray the bottom of each muffin tin, and form the cooked/pliable bacon around the sides of each tin. Pour the keto quiche filling into each tin and bake for about 25 minutes, or until they’re firm in the center.
Meal Prepping Crustless Spinach Quiche
This crustless spinach quiche is perfect for low carb meal prep, as you can make it at the beginning of the week, then quickly slice and reheat in the morning!
I often freeze individual slices of keto quiche and defrost them as needed.
Reheating Crustless Quiche
I’m not the biggest fan of microwaves, so I reheat crustless quiche in the toaster oven/oven by warming it to 350 F, and placing a slice on a greased baking sheet for about 15 minutes, or until the center is no longer cold.
What to Serve With Spinach Bacon Quiche
Looking for more low carb breakfast ideas?
This spinach bacon quiche is the perfect main course for any get together. Serve it up with a couple of low carb sides and your guests will be stoked! Here are some suggestions:
- Keto Fruits
- Almond flour bread, or any low carb bread recipe
- Cottage cheese
- Cured meats and sliced cheese
Also, if you’re brunch-ing, check out my guide to low carb alcohol for some suggestions.
More Low Carb Breakfast Recipes
Keto Quiche Recipe
Rise and shine friends, it’s keto quiche time! I hope this recipe brings you and your family a little joy in the morning, be sure to let me know what you think in the comments below!
Keto Quiche with a Bacon Crust
- 12 Bacon Slices thick cut
- 2 Tablespoons Vegetable Oil
- 2 Cups Onion chopped
- 2 Garlic Cloves minced
- 10 Ounces Spinach fresh
- 1 Teaspoon Salt
- 6 Large Eggs
- 1/2 Cup Heavy Cream
- 1 1/2 Cup Shredded Mozzarella
- Preheat the oven to 375 F and line a rimmed baking sheet with parchment paper.
- Lay 5 slices of bacon side-by-side on prepared baking sheet.
- Now, weave the bacon: (the photos above will better explain this step!) Fold every other bacon slice in half, then lay 1 slice of bacon perpendicular and over the bacon slices. Then, unfold the slices of bacon, and fold the slices that were previously laying flat — lay a second piece of bacon perpendicular and over the bacon. Repeat this process of weaving the bacon until you’ve used 10 pieces of bacon. (it’s easier than it sounds!)
- I used 10 pieces of bacon for the weave, and baked 2 additional pieces on the pan — this will be the “sides” of the crust.
- Bake the bacon for 15 minutes, we want it to be almost completely cooked but still pliable.
- Carefully drain the bacon grease from the pan and slide the bacon onto a paper towel lined plate.
- Place paper towels on top to absorb grease from both sides.
- Place a pie pan on top of the weaved bacon (setting the additional slices aside), and grab the bottom of the paper towel lined to flip the bacon into the pie pan.
- Adjust bacon as needed, and place the slices along the edge of the pie pan.
- In a large skillet over medium, heat the vegetable oil until shimmering.
- Add chopped onions and 1 teaspoon of salt. Cook until translucent, about 10-12 minutes.
- Add garlic and stir to combine. Cook for about 1 minute, or until garlic is fragrant.
- Add spinach and toss everything together. Cook until spinach has released its water, about 6-8 minutes.
- Place veggies on a paper towel lined plate to absorb excess water.
- In a large bowl, whisk together eggs, heavy cream, and remaining salt.
- Stir in mozzarella and veggies.
- Pour egg combo over the bacon crust.
- Bake quiche in the oven for 40-45 minutes, you’ll know the quiche is done when the edges begin to brown and the center is firm.
- Allow the quiche to cool for 10 minutes before slicing and enjoy!
- To save some time: cook the veggies while the bacon is in the oven.
- To save some carbs: skip the onion, or use less.
©Little Pine Low Carb. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blod is strictly prohibited.
More Crustless Quiche Recipes
Love crustless quiche recipes as much as we do? I have a TON for you to choose from, but keep in mind you can always pour your favorite quiche filling into a greased pie pan!
For example, if you’d like to nibble on the most well known quiche…
Crustless Quiche Lorraine
Check out my low carb quiche lorraine recipe, and skip the crust. Then you’ve got a low carb version of a crustless quiche lorraine everyone will love!