Our Keto Bacon Spinach Mushroom Quiche is one of Joanie’s favorite breakfast recipes. Of course, it is low carb with only 4g of net carbs per serving and the recipe is over 60% fat based. More importantly, the bacon flavor permeates every bite. The vegetables are actually cooked in bacon fat. The spinach is even wilted in bacon fat! What could be better than bacon?
We love a breakfast quiche and Joanie has a lot of crustless quiche recipes. We previously posted our Crustless Quiche with Spinach and Ricotta. That recipe is one Joanie actually makes entirely in one skillet. The vegetables are not pre-cooked. It also features cheddar as the base cheese. Her Keto Bacon Spinach Mushroom Quiche is slightly different, but equally tasty. The type of quiche Joanie creates for breakfast is often dependent upon what we have in the fridge or pantry.
Ingredients
This recipe is all about the bacon! Seven full slices – cooked to the perfect crispness on the stovetop, and then baked into the quiche mixture. The mushrooms, onions, and spinach are even cooked in bacon fat! With all that bacon and the added parmesan, there is no need to add salt. Joanie does add pepper, and some of you may want to add some salt to your taste. I also like the idea of a little drizzle of truffle oil as a garnish. We have previously posted our Sausage Mushroom and Pepper Breakfast Bake and talked about how well truffle oil tastes on egg dishes.
We often use ricotta and cheddar in a baked quiche or frittata. However, the pantry/fridge dictated cream cheese and parmesan for this recipe. Joanie is so used to creating low-carb recipes that use whatever is available – the taste is always unique and delicious. This one is no exception! We also love fresh baby spinach in any quiche, omelette, or frittata.
Preparation Tips
Make sure that you cut your cooked bacon slices into small 1/2 inch pieces. The key tip is to keep the bacon fat! Yes, good old fashioned bacon fat to cook the onion and mushrooms. It will even wilt the spinach. The bacon flavor will be in every bite! You do not really have to cook the mushrooms and onions very long since they will soften when baked with the egg mixture. Just keep that bacon fat!
Joanie often finds that she will have extra batter when making her quiche recipes. She usually uses a tart sized baking dish, often 9 to 10 inches, instead of a traditional pie dish. Since the recipe will fill a standard pie baking dish, the quiche in a tart dish will not be as high. Left over batter is the result. Rather than cut down the size of the batter Joanie usually uses a few ramekins, so we have individual muffin-size mini quiches. She likes using heart shaped ramekins – that is what you see shown in the pictures above. If you prefer a taller quiche slice, same recipe, just use a traditional pie baking dish.
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Low Carb Bacon Spinach Mushroom Quiche – A Delicious Breakfast Quiche with Bacon Flavor!
Keto Bacon Spinach Mushroom Quiche is a delicious breakfast! It is crustless, low in carbs, with an wonderful bacon flavor in every bite! Use a tart pan and make a few individual mini-quiche heart shaped muffin-sized ramekins with your pie. Try this one for a special Tasty Low Carb Keto breakfast!
Keto Bacon Spinach Mushroom Quiche
Course: BreakfastCuisine: AmericanDifficulty: Easy8
5
minutes55
minutes323.7
kcal5.1
g1
hourKeto Bacon Spinach Mushroom Quiche is a delicious breakfast crustless quiche. Bacon flavor throughout – cooked in bacon fat! Try this one for a special tasty Keto breakfast!
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Ingredients
- Keto Bacon Spinach Mushroom Quiche
6 6 Eggs beaten
7 slices 7 Bacon
1 medium 1 medium Onion diced
2 cups 192 g Mushrooms sliced
2 cups 60 g Spinach baby, packed tightly
1/2 cup 118 ml Milk
1/2 cup 118 ml Heavy cream
8 ounces 226 g Cream cheese softened
1/2 cup 118 g Parmesan grated
1/2 teaspoon 1/2 teaspoon Pepper
Instructions
- Keto Bacon Spinach Mushroom Quiche
- Preheat oven to 375 degrees..
- Cook bacon in a large skillet over medium-high heat 4 minutes until crispy. Remove with a slotted spoon and drain on a paper towel. When cooled, cut cooked bacon into 1/2 inch pieces.
- Add the diced onions and sliced mushrooms to the bacon fat and cook for 5 minutes until softened. Add the spinch for 1 minute until it wilts. Remove from the heat and drain any excess liquid. Add in the chopped bacon and stir.
- In a large bowl beat together the eggs, cream cheese, milk, cream, pepper and parmesan cheese.
- Add the egg mixture to the skillet and stir to combine. Pour the entire mixture into a buttered nine inch tart or baking dish.
- Bake for 45 minutes until filling is set and top is browned. Allow to cool for 10 minutes before serving.
Chef’s Notes
- The Quiche is delicious cold or re-heated the next day. You can also drizzle with truffle oil before serving. Make a few heart shaped mini-muffin ramekins with your left over batter
Nutrition Facts
- Calories: 323.7kcal
- Carbohydrates: 5.8g
- Protein: 12.6g
- Fat: 28.1g
- Saturated Fat: 14.1g
- Trans Fat: 0g
- Cholesterol: 187mg
- Sodium: 380.9mg
- Potassium: 303.7mg
- Fiber: 0.7g
- Sugar: 3.5g
- Vitamin A: 1532IU
- Vitamin C: 4mg
- Calcium: 161.4mg
- Iron: 1mg
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