Crustless Spinach, Bacon, Onion, Feta and Cheddar Quiche

Here you go..... I've been making this for years and I don't measure anything so I'll give you my guesstimates. You can't mess this up ...it's a great basic recipe to make your own creation. 

 Deep quiche dish, mine is pottery so I grease it with bacon grease. Mom's is glazed, I don't grease that one. (Or use a cast iron skillet or deep pie plate) I made this for low carb high fat diet...

 8 strips of your favorite bacon cooked, not crispy (crumbled)

 I large onion, sliced into thin rings

 1 TBSP sugar (skip if you don't want to Caramelize onions or are diabetic)

 1 package frozen spinach, thawed and very well squeezed and drained 

 1 hefty tsp chopped garlic ( I use stuff in the jar) 

 1 hefty tsp dried Italian herbs 

 1 pint heavy cream 

 3 oz feta cheese with tomato and basil (half of the 6 oz pkg)

 2 cups sharp cheddar cheese shredded 

 3 large eggs well beaten (if I have an extra yolk or two around I will also add those) 

 Here we go: 

 Fry bacon in large skillet.... I do it in batches and leave grease in, just keep adding bacon, it cooks softer that way. Remove bacon to a plate covered with paper towels to drain and cool until you can crumble it. 

 To the skillet of bacon grease....add the large onion, sliced into rings....cook until they are limp and Caramelizing. I add the sugar and stir them constantly until well caramelized. DRAIN THESE WELL ON A LOT OF PAPER TOWELS.

 In a large bowl, beat 3 eggs well, add garlic and Italian herbs, heavy cream and add the well drained spinach and feta cheese. Set mixture aside. 

 Assemble quiche- 

 Bacon goes down first 

Top with cooked onions

Top with 2 cups shredded cheddar cheese 

Slowly pour egg mixture over the top and spread evenly. 

 Bake at 350 degrees for 35- 50 minutes or until butter knife inserted into the middle comes out clean.

 Remove from oven and let set 10-15 minutes before serving. 

Enjoy.

 It's good cold.

 Low sodium version - use chicken instead of bacon and use Swiss cheese instead of cheddar 

 Other combos you might like (don't expect them to top bacon) 

       Sausage , broccoli cheddar 

       Sausage zucchini, cheddar 

       Add mushrooms, sun-dried tomatoes, left over potatoes...etc 

There's no real recipe....you can't mess this up.

 I personally love the feta cheese combined with cheddar.

Jan's Crustless Bacon, Onion, Broccoli Quiche

 Delish!


10" deep pie pan 

Preheat oven to  350 degrees  (325 if using a glass pie plate)

Grease pie plate with olive oil, set aside

Fry 8 -10 slices of bacon until crisp - crumble when cool, set aside

I medium onion, sliced thin 

Chunk of broccoli, raw... dice 

1 cup colby jack cheese

6 eggs   ( add 2 more yolks if using reg milk)

1 cup heavy whipping cream  ( Can use reg milk)

    If you use 2% milk, add a TBSP butter

Salt and Pepper to taste

Fry bacon, drain on paper towels, set aside

While bacon is frying, slice onion in rings and separate.  

Once bacon is done, drain most of the grease.... just save a little to fry onion rings in .. don't need much.  When onion is limp, remove from pan.

Chop broccoli - you don't need a lot or it will overpower the flavor

I love this recipe.... so easy to make and you can add whatever you have on hand

Quiche before cheese and egg mixture

ASSEMBLE                                                        

Grease quiche or pie dish

Onions,
bacon,
broccoli
cheese
egg mixure

Bake for 30 minutes in a 350 degree oven - Let set 5 - 10 minutes before serving.                                

Low Carb Quiche Recipes - Crustless

Low Carb Quiche Recipes

10 or 9 inch quiche or pie pan

Any medium melting cheese works well in these quiche recipes. I prefer milder cheeses like muenster or havarti, but cheddar, swiss, monterey jack and gouda are also good choices. The egg-cheese mixture doesn't stick, as long as you butter the pan.

Basic Cheese and Onion Quiche

Makes 2 quiches.

• 5-6 cups shredded muenster and/or colby jack cheese, divided in half
• 2 tablespoons butter plus more for greasing pans
• 1 large white onion, finely chopped
• 12 large eggs, preferably organic or free range eggs
• 2 cups heavy cream
• 1 tsp salt
• 1 tsp ground black pepper
• 2 tsp dried thyme

Directions:

1. Preheat oven to 350 degrees.
2. In a separate skillet, add the butter and melt over medium-low heat. Add the vegetables and saute until onions are translucent and soft. Remove from heat and cool.
3. Butter two 10 inch quiche pans or deep pie pans. Put 2 cups of shredded cheese in bottom of each buttered pan. Add 1/2 of cooled vegetable mixture to each pan in an even layer over cheese.
4. Crack 12 eggs and pour into a large mixing bowl. Add the cream and spices, and whisk together until well mixed and frothy. Pour 1/2 mixture over each pan of cheese and veggies, then use a fork to gently and evenly distribute cheese and vegetables into egg and cream mixture.
5. Slide quiche pans into oven, leaving an inch of space between pans. Bake for about 20-25 minutes or until set and puffy and slightly golden in the center. You can also use a knife to insert into middle of one of the quiches, and if it comes out clean, they are done.
6. Cut each quiche into 6 equal sized servings for a total of 12 servings. Serve immediately, or cool and refrigerate or freeze. These will keep in the freezer for a two weeks, or the refrigerator for a week.

Nutrition: Serving size = 1/6 of a quiche. Each serving has 382 calories, 16 grams of protein, 33 grams of fat, 5 grams of carbohydrate and 1 gram of fiber.

Cheese, Onion and Bacon Quiche: Place 12 slices of raw bacon on a cookie sheet and bake at 350 degrees for 20 minutes or until slightly crispy. Cool, then process into fine bits in a food processor. Add to the egg and cream mixture in step 4 above. Nutrition: Serving size = 1/6 of quiche. Each serving has 390 calories, 19 grams of protein, 34 grams of fat, 6 grams of carbohydrate and 1 gram of fiber.

Cheese, Onion and Sausage Quiche: Cook 6 ounces pork breakfast sausage in separate skillet until done. Cool and crumble, and add 4 ounces cooked sausage to the egg and cream mixture in step 4 above.Nutrition: Serving size = 1/6 of quiche. Each serving has 380 calories, 17 grams of protein, 34 grams of fat, 6 grams of carbohydrate and .5 gram of fiber.

Veggie Quiche: Add your choice of finely chopped extra vegetables in step 2 and saute along with onions. Any low carb vegetable works; try shredded carrots, broccoli, cauliflower, peppers, celery, summer squash, etc. This will be higher in carbohydrate count depending on veggies used. Add 1 gram of carbohydrate to each serving for every cup of raw vegetables added.

Kitchen Sink Quiche: mix and match minced smoked ham, bacon, sausage and any vegetables using methods above. Quiche is almost like a pizza in a way, in that you can add just about anything you have on hand, if you think it will taste good in combination. Adjust nutrition counts as needed.

I hope you enjoy these low carb quiche recipes. I've been making them a long time and have finally hit on a recipe that tastes great every time, reheats well, and keeps in the fridge for a week or two.

Creamy Crustless Quiche

By: Breakstone

Prep Time: 15 minutes  
Total Time: 45 minutes
Makes 12 servings

Ingredients:

• 5  green onions, chopped, divided
• 1  tomato, chopped, divided
• 12  slices bacon
• 1 cup sliced fresh mushrooms
• 12  eggs
• 1/3 cup BREAKSTONE'S Reduced Fat Sour Cream
• 1 cup KRAFT 2% Milk Shredded Cheddar Cheese
• 1 cup KRAFT 2% Milk Shredded Mozzarella Cheese

Instructions:

1. HEAT oven to 325° F.
2. RESERVE 2 tablespoons each onions and tomatoes. Cook bacon in large skillet until crisp. Remove bacon from skillet, reserving 1 tablespoon drippings in skillet. Drain bacon on paper towels. Add mushrooms to reserved drippings; cook and stir 2 minutes or until tender. Remove from heat. Crumble bacon. Add to skillet with remaining onions and tomatoes; mix well.
3. BEAT eggs and sour cream with whisk until well blended. Pour into greased 13x9-inch baking dish; top with bacon mixture and cheeses.
4. BAKE 30 minutes or until center is set. Top with reserved onions and tomatoes. Let stand 5 minutes before cutting to serve.

Serving Suggestion:
Serve with a colorful fruit salad.

Crustless Garden Vegetable Quiche:
Prepare as directed, stirring in 1 thinly sliced zucchini with the mushrooms.

Substitute:
Substitute 2 cups KRAFT 2% Milk Shredded Colby & Monterey Jack Cheese for the Cheddar and mozzarella cheeses.