Would you believe that I had never had crustless quiche before I came to the UK? Well, to be honest, I never had any quiche.
So, my dear husband once introduced me to the world of quiche. But I quickly realized that the store-bought varieties don’t satisfy my taste buds. They often have too much pastry and insufficient substance, making them not worth the calories. And even the crustless quiche, which may seem healthier, can be too soggy to enjoy. I prefer to make my own perfectly balanced quiche at home. It’s always a pleasure to whip up a quick, delicious and nutritious meal!
I want to share the recipe for a delightful spinach and bacon combination in a high-fibre, low-carb, crustless quiche.
Why Spinach and Bacon?
- Flavour Fusion: Bacon’s savoury, smoky flavour complements the earthy richness of spinach, creating a mouthwatering sensation with every bite. Together with eggs and cheese, it’s a mouthwatering combination for a crustless quiche.
- Nutritional Punch: Spinach brings a hefty dose of vitamins, minerals, and antioxidants, while bacon adds a satisfying protein kick.
Benefits of High-Fiber, Low-Carb Goodness
- Weight Management: The high-fibre content keeps you full, reducing overeating, while low-carb keeps those unwanted pounds at bay.
- Blood Sugar Control: Say goodbye to sugar spikes and crashes, thanks to the low-carb nature of this dish.
So, if you’re craving a dish that’s both delicious and nutritious, whip up a spinach and bacon crustless quiche for a meal that’s as satisfying as it is wholesome.
What do you need for spinach and bacon quiche
Ingredients:
- Onion
- Bacon
- Frozen or fresh spinach
- Courgette – optional
- Butter
- Eggs
- Egg whites
- Cheddar cheese
- Stilton cheese or feta cheese for less calories
- garlic powder or fresh minced garlic
- Salt and Black pepper to taste
- Potato, oat or bamboo fibre
- Almond or milk of your choice
NOTE:
Potato, Oat, or Bamboo fibre are fibres, not flour or ground oats. Find out more about dietary fibre.
How to make the spinach and bacon crustless quiche
Set the oven on the fan to 180 ℃.
1/ Grate courgette if using, slice onion and cube bacon.
2/ On medium-high heat, melt the butter in the frying pan and fry the sliced onion until light brown. Stir regularly and add a dash of water when onions get too dry to prevent burning and speed up cooking. (Add grated courgette if using)
3/ Add bacon and cook for a couple of minutes.
4/ Add the chopped spinach to the pan and cook while stirring until it wilts. Add garlic, salt, and pepper.
5/ Then transfer all to the backing tray, sprinkle with oat fibre and lightly mix.
6/ Grate stilton (or feta) and cheddar cheese on the top.
7/ Mix eggs, egg whites, and milk in a jar or bowl and pour them into the baking tray.
8/ Use a fork or spatula to spread the egg mixture evenly over all the ingredients.
9/ Bake at 180℃ for 15-20 minutes or until the top of the spinach and bacon quiche is golden brown.
NOTE:
Use a ceramic or glass backing tray to bake the quiche; the size is approximately 6 x 10 inches (15 x 25 cm)
Also when omitting bacon, this crustless quiche became a perfect vegetarian dish, too.
Serving ideas
Quiche is an excellent option if you’re looking for a quick and affordable meal or something to bring on a picnic or while travelling. It’s also a versatile dish that can be served at any time of day, whether you’re feeling peckish or sitting down to a full meal. Try this Spinach and bacon crustless quiche recipe for a healthy and tasty option. You can enjoy it not only warm but also cold for the lunch box. It pairs well with any salad. Without a doubt, give it a try, and you’ll see how easy it is to make a delicious, satisfying meal in no time!
Storing the quiche
Baked and cooled quiche will last 2-4 days in the refrigerator in an air-tight container. If you like to be well prepared for the unpredictable situation or cooking food for a whole week, you can also freeze the cooled quiche, well wrapped or sealed in a container.
It will last in the freezer for up to 3 months.
If you like this spinach and bacon crustless quiche recipe, you might also like some other recipes.
Finally, please share your experience in the comment below. I would love to hear from you.
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SPINACH AND BACON CRUSTLESS QUICHE
Cooking Tools
- 1 Frying pan
- 1 Baking tray ceramic or glass
Ingredients
- 1 large Onion
- 2 tbsp Butter
- 2 slices Bacon - omit for vegetarian option
- 4-5 cubes Frozen pinach - or 1 cup lightly packed fresh spinach
- 1/2 cup Grated courgette - optional
- 1 tsp Garlic powder - or 1 minced garlic
- 1/3 cup Liquid egg whites - or egg whites from 4 eggs
- 3 whole Eggs
- 2-3 tbsp Unsweetened almond milk - or milk of your choice
- 3 tbsp Oat fibre - ore potato fibre or bamboo fibre
- 50 g Cheddar cheese - grated
- 50 g Stilton cheese - use feta for less calories
- Salt - to taste
- Black pepper - to taste
Instructions
- Set the oven on the fan to 180 ℃.
- Sice onion and cube bacon, chop spinach.
- Melt the butter in frying pan, add sliced onion and fry until light brown, adding water occasionally if it's too dry. Add grated courgette if using.1 large Onion, 2 tbsp Butter, 1/2 cup Grated courgette
- Add cubed bacon bacon, stir fry until cooked.2 slices Bacon
- Add the chopped spinach to the pan and cook while stirring until it wilts. Add garlic salt and pepper.4-5 cubes Frozen pinach, 1 tsp Garlic powder, Salt, Black pepper
- Transfer all to the backing tray, sprinkle well with oat fibre and lightly mix.3 tbsp Oat fibre
- Grate cheese on the top.50 g Cheddar cheese, 50 g Stilton cheese
- Mix eggs with egg whites and milk and pour them into the baking tray.1/3 cup Liquid egg whites, 3 whole Eggs, 2-3 tbsp Unsweetened almond milk
- Poke with a fork to evenly spread the egg mixture over all ingredients.
- Bake at 180℃ for 15-20 minutes or until the top of the quiche is golden brown.