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Home » Crustless Spinach Bacon Quiche

Crustless Spinach Bacon Quiche

By Kim Hardesty

Pin56.8K
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This easy low carb keto crustless spinach bacon quiche adapted from the original Atkins quiche recipe is great for those following the Atkins Induction phase (phase 1).

Crustless Spinach Bacon Quiche Recipe. #quiche #crustless #spinach #bacon #lowcarb #keto

[Enjoy new photos of this easy crustless spinach quiche recipe with bacon.]

I’ve been making this low carb crustless quiche for several years now.  It’s based on the original Dr. Atkin’s Spinach Quiche, except that I’ve changed the recipe per my tastes. And as far as quiches go, this is one of my favorites.

This is a super easy quiche recipe because it is crustless. Omitting the pastry saves loads of time and carbs. And since the recipe uses frozen spinach instead of fresh, there’s no need to wilt the spinach before using – just thaw, squeeze and go!

Crustless spinach bacon quiche

What I like about this low carb spinach bacon quiche it is that it’s not custardy. It’s substantial in texture and makes the perfect breakfast for Atkin’s Induction phase 1. If you prefer that perfect custard quiche texture check out my crustless mushroom quiche or the delicious low carb ham arugula quiche.

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 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.

Low Carb Spinach Bacon Crustless Quiche slices on plates

At 4 net carbs per serving, this quiche packs a healthy wallop of 20 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! Try the Low Carb Pancakes.

This Crustless Spinach Bacon Quiche Recipe is 4 net carbs per serving.

Crustless Spinach Bacon Quiche

This easy low carb keto Crustless Spinach Bacon Quiche with bacon adapted from the original Atkins quiche recipe is great for those following the Atkins Induction phase (phase 1).
4.86 from 54 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6
Calories: 327kcal
Author: lowcarbmaven.com

Ingredients

  • 1/3 pound bacon, cooked and chopped, (150 g)
  • 16 ounce bag frozen spinach, thawed and squeezed dry, (453.5 g)
  • 6 large eggs
  • 2 ounces onion, thinly sliced 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)

Instructions

  • Cook the bacon until crisp and chop. I do a whole pound in the oven and only use 1/3 for the recipe.
  • Grease a pie plate or 8x8 glass dish. Preheat oven to 350 degrees F.
  • 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 minutes.
  • Serve warm. Refrigerate up to 1 week or freeze up to 3 months.
  • Serves 6 at 4 net carbs per person.

Video

Notes

UPDATE: 2/28/18 - I changed my nutritional calculator from the MasterCook Cookbook program to Fatsecret[dot]com. I entered the ingredients into Fatsecret and changed the serving size from 8 servings to 6. I updated the nutritional information accordingly.
Nutrition Facts
Crustless Spinach Bacon Quiche
Amount Per Serving
Calories 327 Calories from Fat 234
% Daily Value*
Fat 26g40%
Sodium 780mg34%
Carbohydrates 6.5g2%
Fiber 2.5g10%
Protein 20g40%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Calories: 327kcal | Carbohydrates: 6.5g | Protein: 20g | Fat: 26g | Sodium: 780mg | Fiber: 2.5g

This easy crustless Mushroom Quiche with smoked Gouda is a standout low carb, crustless quiche recipe. keto

Low Carb Keto Mushroom Quiche Recipe

These Spinach Feta Quiche Muffins taste like spinach artichoke dip and are a breeze to make! | low carb, gluten-free, keto, thm

Crustless Mini Quiches – Spinach Feta Quiche Muffins

Ham & Arugula Quiche with Creamy Havarti & Smoked Gouda Cheese | low carb, gluten-free | lowcarbmaven.com

Ham and Arugula Quiche (low carb, gluten-free crust)

Great Sugar Free Low Carb Cereal Options for low carb and keto breakfast

Sugar-free Low Carb Cereal Options for Breakfast

About Kim Hardesty

Kim HardestyKim is a self taught cook with over 30 years experience in the kitchen. She develops and tests low carb and keto recipes in her California home. She began her low carb journey in 2009 and at the urging of friends, started blogging in 2014. Kim shares delicious low carb and keto recipes no one would believe are sugar-free. Her recipes are featured in newsstand publications and on sites all over the internet.

View all posts by Kim Hardesty | Website | Facebook | Instagram | Pinterest

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Filed Under: Bacon, Breakfast, Lunch

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  1. AvatarCrystal

    January 23, 2021 at 3:26 pm

    Just wanted to let you know that my family has loved eating this quiche for over a year now. It’s a weekly favorite. Thank you for sharing it so we can enjoy it!

    Reply
    • Kim HardestyKim Hardesty

      January 23, 2021 at 4:33 pm

      My pleasure, Crystal! -Kim

      Reply
  2. AvatarSandra Acquah

    December 12, 2020 at 5:13 pm

    It’s the best quiche I’ve ever made. Didn’t have zest or nutmeg. Added grated ginger and garlic with a touch of cinnamon. It was delicious and hubby also attested to it!! Thanks for sharing your recipe.

    Reply
    • AvatarSandra Acquah

      December 12, 2020 at 5:18 pm

      And I combines Swiss and cheddar for the cheese!!

      Reply
  3. AvatarJR WEST

    December 1, 2020 at 4:34 pm

    EGGcellent recipe !!! Thanks for including the macros and the adjustment in portion size !!

    Reply
  4. AvatarAmy

    October 23, 2020 at 4:02 pm

    I made this before and loved it. I’m making for a baby shower soon.Do you think I could prep the night before and bake the next morning or probably not? Anyone ever tried it?

    Reply
    • Kim HardestyKim Hardesty

      October 24, 2020 at 7:37 am

      I think you could do that Amy. Actually, I would mix the ingredients up in a bowl and refrigerate. Then, I would mix one more time before putting it in the pie plate to cook. Cold from the fridge, it may take a little longer to cook. -Kim

      Reply
  5. AvatarLiz

    October 13, 2020 at 8:46 am

    Soooo good. And easy! I don’t miss the quiche crust. This recipe is a keeper.

    Reply
  6. AvatarSharon

    August 26, 2020 at 5:50 am

    I’m just starting my Keto diet to lose weight for a new hip. This quiche is absolutely delicious!!! This was my first quiche , so I was super excited when it turned out so well! It rehears well,also.

    Reply
  7. AvatarKim

    August 23, 2020 at 9:45 am

    Served this quiche for brunch this morning to friends from out of town. I followed the recipe exactly but omitted the nutmeg (not a fan).
    It was a huge hit with rave reviews all around. My husband’s comment was that he “wouldn’t change anything”. High praise indeed!! This recipe is most definitely a keeper.
    Thank you for sharing!

    Reply
  8. AvatarNancy Kim

    July 26, 2020 at 1:13 pm

    This was delicious even though I screwed up not once, not twice, but three times. My husband was in the kitchen working on repairing something. My dog was pestering me to be fed. I was very distracted. At first I scrambled the eggs and wasn’t sure if I added 5 or 6 eggs. Rummaging around in the garbage counting shells and still couldn’t tell. Added another one to be on the safe side. Put it in the oven and realized that I forgot salt, pepper, nutmeg, and cream! Took it out of pie pan and back in the bowl with added ingredients. Finally went in pie pan and relaxed for 40 minutes. Came out wonderful. Used a combination of Swiss, colby and cheddar because I didn’t have 8oz of any one cheese. Thanks for this recipe

    Reply
    • Kim HardestyKim Hardesty

      July 27, 2020 at 9:08 am

      I am so happy to hear it is an accommodating recipe, Nancy! Lol. -Kim

      Reply
  9. AvatarDenise

    July 1, 2020 at 8:27 am

    I made this quiche with vegetarian frankfurters (low carb) which I chopped up and fried first. The quiche was absolutely delicious – easy to prepare and packed full of spinach. Even my non-keto family members loved it!

    Reply
    • Kim HardestyKim Hardesty

      July 1, 2020 at 10:40 am

      I love how you made this recipe your own! I bet the frankfurters added a nice smokiness to the quiche. Thanks for taking the time to share what you did and to rate the recipe. Have a great week. -Kim

      Reply
      • AvatarJasmine

        July 26, 2020 at 2:02 am

        Is it possible to substitute the heavy cream for almond milk? I’m doing dairy-free keto

        Reply
        • Kim HardestyKim Hardesty

          July 27, 2020 at 9:15 am

          You can try, Jasmine. -Kim

          Reply
  10. AvatarRanna

    May 14, 2020 at 3:00 pm

    Can u use fresh spinach

    Reply
    • Kim HardestyKim Hardesty

      May 14, 2020 at 5:41 pm

      You can, Ranna. Use a pound of spinach, wilt it in a saute pan, then squeeze it dry. You can use less spinach if you must – about 10 ounces. -Kim

      Reply
  11. AvatarLuwanna Delaney

    April 22, 2020 at 7:14 pm

    I tried the low carb keto recipe with bacon & Spinach. You got a 10 rating on your recipe from my husband. Luwanna Delaney

    Reply
    • Kim HardestyKim Hardesty

      April 23, 2020 at 7:36 am

      Thank you, Luwanna. I hope you and your husband are doing alright at this weird time in the world. Be well. -Kim

      Reply
  12. AvatarMelissa

    April 21, 2020 at 11:26 pm

    This was very delicious. Great for high protein diet, I added some mushrooms which was delicious. Had it for dinner and then had left overs for breakfast.

    Reply
  13. AvatarMorgan

    April 5, 2020 at 4:52 pm

    This recipe is SO GOOD!! I jazzed it up a lil by adding two additional eggs and more spinach but other than that, left everything else the same. WOW! This one is a keeper! Will def be making this again. Thank you so much for the recipe!

    Reply
  14. AvatarMary Reyes

    March 29, 2020 at 3:02 pm

    This is delicious. I just made it. Very easy to prepare. The house smelled wonderful and every body was ready for a late brunch. The quiche is gone. I will prepare another in the near future and I wouldn’t change a thing. Thanks for sharing!!!!!

    Reply
  15. AvatarKaren Duarte

    March 29, 2020 at 1:05 pm

    Delish! Made it with the cheese on hand and milk and it was yummy! Love the nutmeg and lemon zest!

    Reply
  16. AvatarBelinda Lenhard

    March 22, 2020 at 12:00 pm

    Delish and easy! I used canned coconut milk (Natural Grocers brand has mild coconut taste-scraped off cream and mixed w/ enough coconut water in can to equal 3/4 cup), Columbus turkey bacon, and wilted a few big handfuls of spring mix salad in a pan in place of frozen spinach. Turned out great! I should’ve pressed out some of the EVOO I used to wilt the greens (quiche had a little liquid left behind) but even so flavor and overall product was a keeper! Can’t wait to eat cold leftovers! Thanks for sharing!

    Reply
  17. AvatarJanyce

    February 18, 2020 at 10:30 am

    Awesome quiche. Quick, simple. I love that is keto/carb friendly.

    Reply
  18. AvatarWendy White

    February 17, 2020 at 2:42 pm

    I can wait to use these recipes.

    Reply
  19. AvatarJanyce

    January 12, 2020 at 9:02 am

    Loved it!! I will definitely make it again!!

    Reply
  20. AvatarJanye

    January 12, 2020 at 8:49 am

    Hi Kim,
    This was my first quiche. Amazing!! Was tired of cooking breakfast before work, which by coincidence was bacon, eggs and spinach. This was the perfect solution.
    I used fresh spinach. made my own heavy cream since I had none at the time. Google is great.
    Everybody loves this I would imagine you could add any ingredients. Thank you so much!!

    Reply
    • Kim HardestyKim Hardesty

      January 12, 2020 at 10:47 am

      I’m glad you like it, Janyce. I will have to google how to make my own heavy cream now! Lol. -Kim

      Reply
  21. AvatarChristian

    January 9, 2020 at 8:42 pm

    Kim! I absolutely LOVED this recipe! First time around I used bacon and second time around I substituted the bacon with a local brand that makes amazing Keto approved chorizo and let me just say, it turned out amazing!

    Reply
    • Kim HardestyKim Hardesty

      January 10, 2020 at 8:31 am

      What a great idea, Christian. The kids ate the bacon I cooked for this quiche, but I have some chorizo! I will try it. -Kim

      Reply
  22. AvatarNICHOLE

    November 21, 2019 at 1:48 pm

    Absolutely delicious!!!

    Reply
  23. AvatarKathy

    November 14, 2019 at 6:35 pm

    Made this for dinner tonight super easy and taste amazing! We are leaving tomorrow morning flying out of town saving two pieces to reheat before we leave for the airport for a quick breakfast. Plan to freeze the individual pieces for my husband to take to work for breakfast. I make quiche a lot and this one is great!
    A very satisfying low carb dish!

    Reply
  24. AvatarLin jellet

    November 2, 2019 at 7:35 pm

    Great recipe, really great, if you are not a salt person, omit all the salt as the cheese and bacon add enough salt…definitely a cook again recipe, thank you

    Reply
  25. AvatarBeverly H

    October 18, 2019 at 5:53 am

    Just fantastic! I used pre-diced onions, and crisped up pre-cooked bacon (Kirkland) in the microwave to simplify prep. I baked in an 8” square glass baking dish which required about 10 extra minutes baking before a knife in the center came out clean. I cut mine into 9 pieces (easier with a square), and, honestly a 2/3 serving is quite filling. I’ll be making this again and again. Just signed up to receive recipes from this site. Thanks for a new “go to”!

    Reply
  26. AvatarSarah D

    October 16, 2019 at 6:11 pm

    Great recipe! We added mushrooms and feta cheese. My husband asked me to make it twice in one week.

    Reply
  27. AvatarJulie

    September 22, 2019 at 8:15 am

    Made this in my silicone round pan and it formed such a nice crust I don’t even miss an actual crust. Easy to make with items I usually have on hand and tastes so good! I am working my way through your other quiche recipes. Great for packing for lunch and is filling! Finally put my cheesecloth to use and squeezed out a ton of water so my quiche came out very firm. Thanks for the great recipe!

    Reply
  28. AvatarHeather

    September 21, 2019 at 7:52 am

    I’ve made this like 6 times now. I love it so much. Freezes so well and warms up nicely and so much spinach is just such a great start to the day. The super low carbs is amazing too and I do not miss the crust at all.

    Reply
  29. AvatarJudy D Callaghan

    September 7, 2019 at 9:12 am

    Awesome!

    Reply
  30. AvatarLaura

    August 30, 2019 at 4:32 am

    How long does it keep in the fridge?

    Reply
    • KimKim

      August 30, 2019 at 9:01 am

      Hi Laura, a week. -Kim

      Reply
    • AvatarJudy D Callaghan

      September 9, 2019 at 10:48 pm

      Will it freeze OK?

      Reply
      • KimKim

        September 10, 2019 at 7:23 am

        Absolutely, Judy! -Kim

        Reply
  31. AvatarJulia

    August 17, 2019 at 8:25 am

    what temp/

    Reply
    • KimKim

      August 17, 2019 at 3:17 pm

      Hi Julia. Step number 2 – it’s 350 degrees F. -Kim

      Reply
  32. AvatarKurt

    July 17, 2019 at 8:19 pm

    Despite following the recipe exactly, the thing was a soupy mess. I measured and weighed out everything. Including the 16oz of frozen spinach, on the scale, half of the 32oz bag. This recipe produces too much, as it started to overflow on baking. I even added 15 minutes extra to cooking time. Still a big soup. I only used the 8 oz of cheese, 3/4 cup heavy cream, 1/3 bacon, and 6 large eggs, etc. I don’t understand how the directions of this recipe for cooking times can be so far off. Yellow and watery on the bottom. I’m not even sure if the egg is fully cooked, hope it is. I strongly encourage people to post how long it took to cook to firmness, because with this recipe it would take 90 minutes, and my oven is true to temperature. The only thing I can think of that might cause it to be so soupy is moisture on the frozen spinach – I didn’t wait for it to thaw because I don’t have that kind of time in my life. Just threw it all together with the cooked bacon. Total soup at nearly an hour of cooking. Not even doing keto really, just wanted something healthier. If anybody has suggestions I welcome them! Honestly, LOL. The taste is there, but I’m tempted to just toss the rest, probably will. :(

    Reply
    • KimKim

      July 19, 2019 at 11:22 am

      Hi Kurt. The reason you had a problem with the recipe is because you didn’t follow the directions. It’s very important to thaw and squeeze out as much liquid from the spinach as possible. You wouldn’t believe how much liquid comes out. I have no doubt that your quiche “was a soupy mess”. If you have trouble finding time to thaw the spinach, I suggest putting it in a bowl in the refrigerator overnight or putting it in a bowl and microwaving at 50% power for about 5 minutes. This will cut down on thawing time, you can make the quiche faster, follow the directions of the recipe, and be happier with the result. Thanks for you comment and have a great day. -Kim

      Reply
      • AvatarJudy D Callaghan

        September 9, 2019 at 10:57 pm

        I used fresh spinach onion and mushrooms and first cooked them down to remove the liquid then I added the spinach and cooked it down then I put the cooked mushrooms, onion and spinach in a metal strainer and pressed the liquid out. I also chopped it up then I put it in the mixing bowl with the 6.eggs and cream and the rest of the ingredients. Turned out great. I did bake it longer till knife came out clean. I like the no crust.

        Reply
    • AvatarAnna

      July 19, 2019 at 11:58 am

      “despite following this recipe exactly” except you didn’t follow it exactly, did you?

      Reply
    • AvatarLin jellet

      November 2, 2019 at 7:40 pm

      Oh dear, mine was a perfect consistency…I don’t think the recipe was the problem…try again…

      Reply
  33. AvatarChristine

    July 14, 2019 at 9:00 pm

    I used half Swiss and half cheddar. This is my second time making it. So good.

    Reply
  34. AvatarKristen

    June 15, 2019 at 10:29 am

    Thanks so much for this recipe! This quiche was wonderful! I was getting tired of eggs all the time, and this was just what I needed. I used 1/2 cheddar and 1/2 swiss. SO yummy! Can’t wait to eat the leftovers!

    Reply
  35. AvatarTalya

    April 16, 2019 at 10:52 am

    Just to report back I made this and switched the bacon with Quorn ham and it was so yummy – I have been having it for lunch every day this week…thank you!

    Reply
    • KimKim

      April 17, 2019 at 9:44 am

      Hi Talya, I haven’t tried Quorn yet, but love that it is soy free! Thanks for letting me know. -Kim

      Reply
  36. AvatarTalya

    April 14, 2019 at 1:00 am

    Just making this and it’s in the oven now – can’t wait to see how it turns out thank you!

    Reply
  37. AvatarKells

    March 11, 2019 at 11:32 am

    Hi, can you make this ahead of time and freeze it? Thanks

    Reply
    • KimKim

      March 11, 2019 at 2:12 pm

      Absolutely! I make two at a time and freeze one for later. Enjoy. -Kim

      Reply
  38. AvatarKaren

    February 5, 2019 at 2:26 pm

    Hi I don’t tolerate cream very well. Can I use almond milk?
    Thanks

    Reply
    • KimKim

      February 5, 2019 at 3:55 pm

      Sure, Karen. The texture will be a little thinner, but the cheese and spinach will help bind and keep it thick. Enjoy. -Kim

      Reply
      • AvatarKaren

        February 10, 2019 at 8:09 pm

        Thanks Kim. I made this yesterday. Used almond milk and a couple of tablespoons of sour cream. Also added grated zucchini as these are in season here in New Zealand at the moment and we have heaps in the garden.
        Turned out awesome, great flavour.

        Reply
  39. AvatarNancy | Gadgetspicker

    January 31, 2019 at 5:31 am

    Tried making it for the first time couple of days ago. The Quiche turned out great. Loved it! Thanks for a great share.

    Reply
  40. AvatarBunny Barrick

    January 28, 2019 at 6:11 am

    Kim, I’ve been on a Keto diet for two weeks now. Was getting really tired of just Bacon & Eggs for Breakfast. I love Spinach & Swiss Cheese Omelets, but they a a lot of work to make every day. Your Quiche was the solution to my dilemma. I can make it Monday morning & just reheat a piece. My Husband Loves it too. Makes workday mornings a lot easier. Thanks

    Reply
    • KimKim

      January 28, 2019 at 12:36 pm

      I am so glad this solved the “tired of eggs” problem, Bunny! This is my favorite quiche, although the spinach quiche muffins are a very close second! Lol. Thanks for coming back to let me know that both of you enjoy the recipe. Have a wonderful week. -Kim

      Reply
  41. AvatarDebdeb

    January 12, 2019 at 1:01 pm

    This is the best quiche you will ever have! It Rocks! Serving for a brunch tomorrow. Thanks for your recipe

    Reply
  42. AvatarJoe

    January 7, 2019 at 11:13 am

    This recipe was amazing. We didn’t have bacon so i used some breakfast sausage. Followed one of the tips to add some sour cream and it turned out great. Can’t wait to try it with bacon. My wife and I ate the whole dish by ourselves by accident for lunch. It’s so light yet fulfilling. Thanks!!!

    Reply
    • KimKim

      January 9, 2019 at 11:42 am

      I’m so happy you and your wife enjoyed the recipe, Joe! Thanks for taking the time to let me know. -Kim

      Reply
  43. AvatarGlow

    December 25, 2018 at 10:20 am

    Excellent!
    I changed just a few things for my taste. 10 oz of spinach, thick cut pepper bacon and mushrooms on half. It truly is THE BEST QUICHE I’ve had.
    Thanks!

    Reply
    • KimKim

      December 25, 2018 at 3:04 pm

      I love your alterations, Glow. I’m happy you like the recipe. Enjoy your week! -Kim

      Reply
  44. AvatarJack | BBQRecipez

    November 1, 2018 at 4:54 pm

    One of my favorite recipes to sneak some veggies into my family’s food!

    Reply
    • KimKim

      November 2, 2018 at 2:29 pm

      Thanks, Jack! -Kim

      Reply
  45. AvatarFaith

    October 18, 2018 at 10:56 am

    This quiche is absolutely gorgeous! I love the bumped up nutrition from the added spinach. I need to give this one a try, perfect breakfast for dinner meal!

    Reply
    • KimKim

      October 18, 2018 at 11:02 am

      Thank you, Faith! -Kim

      Reply
  46. AvatarLinda

    October 6, 2018 at 7:01 am

    Hi Kim! I just wanted to leave a comment about the spinach bacon quiche. This is one of the best quiches I’ve ever had! Easy to make. It’s the second time That whole making this. I am on the keto in this fits perfectly with my program. Thank you so much for this recipe and I can’t wait to try the others. The only thing I do different with this recipe is I add mushrooms. Just fabulous.

    Reply
    • KimKim

      October 8, 2018 at 7:22 pm

      Thank you so much, Linda. I love the idea of adding mushrooms. I bet it’s amazing. I hope you have a wonderful week!- Kim

      Reply
  47. AvatarNiki

    September 18, 2018 at 1:20 am

    I used this recipe but changed the ingredients for my keto “Meat Free Monday,” and I’m so in love with it! I admit I hate when people review something after they changed things around,but I’m going to because I want others to see it’s super easy and comes out great even if you aren’t vigilant.

    First, I only had a bunch of fresh spinach so I used that. I stir fried it real quick, then decided I also wanted to put mushrooms and, hey, why not even throw in my red pepper scraps. I browned those up too in a pan. Dumped all the stuff in a big bowl and realized I needed another egg and a splash of cream. I figured that would screw up the bake time so I just kept going until the middle was done, and ….

    Holy moly it’s delicious. I sampled a bite and then ate two more slices standing there in the kitchen. I’m going to make another one with whatever’s left over in the fridge and I’m totally okay eating this quiche and ONLY this quiche the next few days. GREAT recipe! Thanks so much!

    Reply
    • KimKim

      September 18, 2018 at 9:57 am

      Thanks so much for taking the time to share your recipe, Niki! I also have a vegetarian quiche on the site which is very much like your recipe. That is so funny! Have a great day and thanks again! -Kim

      Reply
      • AvatarHeather Kerley

        August 25, 2019 at 5:59 pm

        Can I use fresh spinach instead of frozen?

        Reply
        • KimKim

          August 26, 2019 at 7:32 am

          Yes, Heather. Just use a pound of spinach, chop it, wilt it in a frying pan, cool, then squeeze out any liquid. I use my hands. -Kim

          Reply
  48. AvatarDena

    September 1, 2018 at 8:08 am

    I always use when it asks for heavy cream because most heavy cream contains carrageenan. Would have a suggestion for heavy creams or even their substitutes that’s just heavy cream without any GMOs or preservatives. For those who don’t know, look up studies based on the ingredient “carrageenan.”

    I hope this makes sense, and thank you!

    Reply
    • KimKim

      September 1, 2018 at 1:52 pm

      Hi Dena. Is the rating for the taste of the recipe or because many heavy creams contain carrageenan? I have just been investigating carrageenan and its supposed negative effects and will continue to read about it. -Kim

      Reply
  49. AvatarBrenda

    August 16, 2018 at 1:56 pm

    Can the quiche be frozen to be cooked at a later date?

    Reply
    • KimKim

      August 17, 2018 at 11:52 am

      I’ve never tried that Brenda, although I’ve frozen cooked quiches to great success. -Kim

      Reply
  50. AvatarAmy

    July 28, 2018 at 2:24 pm

    This is outstanding! So flavorful and yummy. I’ve made this multiple times and it’s always a huge hit with everyone! I usually make one for the week. It’s a healthy re-heat for breakfast, lunch and dinner! I like sending my kiddos off to school with a hearty breakfast and with veggies is a plus. My teenager is especially happy when I announce what’s in the oven! Thank you!!!

    Reply
  51. AvatarJennifer

    July 17, 2018 at 12:34 pm

    Thank you so much for these awesome recipes. I have never (not ever) cooked until I started my LC/HF “diet” and your recipes are simple enough for a newb and super tasty.

    Reply
    • KimKim

      July 17, 2018 at 1:38 pm

      I’m so glad you find the recipes helpful, Jennifer! -Kim

      Reply
  52. AvatarMelissa

    June 29, 2018 at 11:34 am

    Hi Kim,

    Do you have to grate the cheese, or does shredded cheese also work? I’m really looking forward to trying the recipe!

    Reply
    • KimKim

      June 29, 2018 at 11:40 am

      Hi Melissa. You can use pre-shredded. I’ve used shredded cheddar and even mixtures of what I’ve had in the fridge. Enjoy the recipe. -Kim

      Reply
  53. AvatarAnne-Claude

    June 1, 2018 at 3:36 am

    Hi Kim,
    Thank you for this wonderful recipe (as well as for the others, by the way). I’ve made this quiche a lot of times and it’s delicious and very filling.
    I particularly enjoy your recipes because you indicate quantities in metric measures as well. I am a European and for me struggling with conversion from the imperial system is often quite time consuming.
    This said, I’d like to point out that the metric weight of bacon in this recipe seems funny to me – 226 grams probably corresponds to 1/2 pound instead of 1/3.
    But it’s really no biggie, I’m only mentioning it for precision’s sake.
    Many thanks again for all your hard work!
    Anne from France

    Reply
    • KimKim

      June 1, 2018 at 9:59 am

      I’m glad you like the recipe, Anne. Unfortunately, I stopped including the metric conversions in the recipes because when I changed recipe cards, all of my recipes were interpreted incorrectly and I had to fix them all by hand! Oops! However, I have a metric chart for baking ingredients in the site menu and try to include ounces when I can. Let me know if you ever need a conversion. Thank you for the correction. I have made the change. Enjoy your weekend. -Kim

      Reply
  54. AvatarAmy

    May 24, 2018 at 5:40 pm

    This was outstanding! I’m making another one in the morning…..

    Reply
  55. AvatarDiego Po

    April 21, 2018 at 3:33 pm

    I left out the cream and substituted soft tofu for the Swiss cheese, and cut the total calories in half (about 1000 total), AND the texture was still firm and the taste was hearty and savory. I also made the original recipe and it was DELICIOUS!!!

    Reply
    • KimKim

      April 21, 2018 at 8:56 pm

      Yes, Diego! Silken tofu makes a great quiche and does lower the fat and calorie content. Thanks for sharing your tip! -Kim

      Reply
  56. Avatarpatti

    April 19, 2018 at 1:22 pm

    did you use heavy whipping cream or half and half?

    Reply
    • KimKim

      April 19, 2018 at 2:12 pm

      I used heavy cream, Patti. -Kim

      Reply
  57. AvatarSusan

    March 21, 2018 at 9:30 am

    I made the quiche this morning and it was out of this world fantastic!! I used fresh spinach instead of frozen and just ground it up in a food processor, but all else the same. Love, love, love!!

    Reply
  58. AvatarKaren Pogue

    February 28, 2018 at 9:30 am

    In the blog body you say 30 grams of protein, in the nutrition info it says 20 grams.
    Can you advise which is correct?

    Reply
    • KimKim

      February 28, 2018 at 3:48 pm

      Hi Karen. The 30 grams in the body of the post was a typo! I am so sorry! I have just changed my nutritional calculator from the MasterCook Cookbook program to Fatsecret[dot]com. I entered the ingredients into Fatsecret and changed the serving size from 8 servings to 6. I updated the nutritional information. -Kim

      Reply
  59. AvatarAngelica

    February 23, 2018 at 6:47 am

    My husband said this is the best egg recipe I have made so far!! I did not use bacon (forgot to defrost it and was in a rush) but I will be making it again this week with bacon for sure. I swapped out the cheese in the recipe for feta just because it’s what I had in my fridge and I added mushrooms and sun dried tomatoes to get more veggies in. Soooooooo yummy, and it tastes good cold or hot so it’s perfect for meal prepping!!!!

    Reply
    • KimKim

      February 23, 2018 at 8:28 am

      Great, Angelica! I love how you made this your own. If you are looking for a spinach quiche recipe with feta cheese, I have one that is OUTSTANDING. It makes quiche muffins. Just type “quiche” into the search function and you will find it. Thanks for sharing your your changes and that your husband enjoyed your recipe. It feels so good to get that praise from our loved ones. Way to go! -Kim

      Reply
  60. AvatarEllen

    February 13, 2018 at 4:28 pm

    Perfect as is. Eating it tonight. Yum!

    Reply
    • AvatarEllen

      February 13, 2018 at 5:10 pm

      Do you think I could make this the night before and put it in the oven in the morning?

      Reply
  61. AvatarCarrie-Anne

    February 12, 2018 at 1:22 am

    Made this for the first time yesterday; going to have to make another this weekend. The ingredients and weights were perfect! The only thing I changed was to use fresh spinach instead of frozen as I had a whole bunch to use. I steamed and squeezed the juice out before adding it to the rest of the ingredients. To be honest…I had a slice for tea last night, breakfast this morning and lunch today! Not feeling hungry for tea but I’m looking forward to breakfast tomorrow. Thank you so very much!

    Reply
    • KimKim

      February 12, 2018 at 8:27 am

      I’m so glad you are happy with the recipe, Carrie-Anne. Enjoy! -Kim

      Reply
  62. AvatarLori Splavec

    February 7, 2018 at 11:44 am

    Yum! Thank you for the recipe, it is perfect as written.

    Reply
  63. AvatarRodney

    November 7, 2017 at 3:30 am

    Made it with a few changes, im not on a low carb diet but this sounded tasty. Used a mix of chorizo and bacon, added some mushrooms, used a mix of low fat cream and sour cream (had both in fridge) a whole onion, 2 cloves garlic and used low fat chedder cheese and Parmesan cheese.

    Couldn’t imagin eatting this as directed without the extras. Had some sweet chilli sauce on the side to dip for some kick

    Reply
    • KimKim

      November 7, 2017 at 8:24 am

      Thank you for sharing your recipe Rodney. Is the rating on trying the recipe as written or on the recipe you created? Lol. -Kim

      Reply
    • AvatarCarol

      January 25, 2018 at 6:49 am

      I added sour cream too and damn this was good!! I put the Chirizo on top mid way through cooking, next time I’ll mix it in.

      Reply
  64. AvatarTammi

    October 13, 2017 at 7:31 am

    Just made this for the first time today for a brunch party I am attending tomorrow. It looks GREAT! Doing my best to resist tucking in tonight! :D

    Reply
    • KimKim

      October 13, 2017 at 12:37 pm

      Lol. I hope everyone enjoy’s it, Tammi. -Kim

      Reply
  65. AvatarMorgan

    October 7, 2017 at 8:29 am

    How many grams is one serving in this recipe? I know it serves 8, however I just wanted to see if there was a solid number. Thanks!

    Reply
    • KimKim

      October 7, 2017 at 10:12 am

      Hi Morgan. I’m sorry, but I don’t have an answer for you. Although I weigh my ingredients going into a recipe, I don’t weight them as I serve. As I, you would have to make the recipe and then weigh to see what the number is. Have a wonderful weekend. -Kim

      Reply
  66. AvatarElizabeth

    August 20, 2017 at 2:42 pm

    Kim,

    I noticed that you said, “At 2 net carbs per serving, this quiche packs a healthy wallop of 30 grams of protein . . .”, but both my cronometer calculation and your own food label say 20 g per serving, but 30 g of fat. Was that an oversight?

    Elizabeth

    Reply
    • KimKim

      August 20, 2017 at 3:03 pm

      Hi Elizabeth. I’m just a little confused. I see that you mention net carbs, then protein then fat. I use a cookbook program called Mastercook to calculate the nutritional information and to store my recipes. I add each ingredient by weight for the most accurate counts. I also sometimes use Fatsecret.com making sure to enter the ingredients carefully in order to get the most accurate nutritional information.

      The recipe yields per serving: 4g total carbs minus 2g fiber for a net carb count of 2grams. There is a heft amount of protein from the bacon, cheese and eggs. There is also a large amount of fat from the cheese, eggs and bacon. I’m not sure what your question is. Will you clarify? I’d love to help if I can. Enjoy your Sunday. -Kim

      Reply
  67. AvatarWendy

    August 20, 2017 at 7:49 am

    The serving size is 1 g?
    Please assist. LOL ~ it cannot be so!

    Reply
    • KimKim

      August 20, 2017 at 7:54 am

      No Wendy, my recipe card program and “1 slice” on my old program became “1 gram” on this one. Thanks for catching that. The recipe serves 6 or 8 (I actually can’t see the recipe from where I’m replying). The nutritional info is per serving stated in the recipe. Thanks for letting me know I missed changing this transition error. Lol. 1 gram would be a ridiculous portion. Lol. Thanks again! -Kim

      Reply
  68. AvatarJoanne McCullough

    July 13, 2017 at 1:59 pm

    Hi. Sounds delicious! I’m on the hunt for low carb lunches that can be packed and eaten cold. Have you tried this cold?

    Reply
    • KimKim

      July 14, 2017 at 8:51 am

      Quiche is often served at room temperature, so that would be preferable than cold, Joanne. I’m not really a cold eggs kind of girl (except for hard boiled eggs) so I wouldn’t eat it cold, but I have seen my husband eat this cold before. How’s that for a non-committal answer? Lol. I love the recipe. In fact, I just finished a piece! Have a wonderful weekend. -Kim

      Reply
  69. AvatarD. Smith

    June 25, 2017 at 6:24 am

    Crustless quiche = frittata.. Been a basic recipe for decades. Why not just label it as a frittata?

    Reply
    • AvatarMissy

      November 19, 2017 at 6:09 pm

      Because a frittata still has a starch base, usually potatoes, and a different cooking technique, ie, in a skillet started on a stove and finished in an oven. This recipe is quiche without a crust, savory custard binding ingredients and cooked entirely in the oven.

      Reply
  70. AvatarMaria Dewaik

    May 15, 2017 at 8:37 am

    This recipe looks great. But since I am cooking for one, can I freeze the remainder for another meal?

    Reply
    • KimKim

      May 15, 2017 at 9:22 am

      Maria, this recipe freezes great! I often make two and freeze the other for the next week. It thaws beautifully in the fridge and reheats nicely in the microwave. -Kim

      Reply
  71. Avatarsheila kelley

    May 14, 2017 at 11:01 am

    Can’t have Heavy cream or milk products . What can I use for the heavy cream? I’m going to feta for the cheese.

    Reply
    • KimKim

      May 14, 2017 at 11:21 am

      Can you use a dairy free creamer? They tend to have more sugar. You could also use cashew milk and more eggs. – Kim

      Reply
  72. AvatarVéro

    May 10, 2017 at 12:41 am

    I’ve made this quiche 3 times already and it was delicious every time.
    I only swapped the bacon for cooked ham (jambon cuit) because it’s more readily available here in France.
    The metric measurements are good/right, thank you for including them !
    Merci :)

    Reply
    • KimKim

      May 10, 2017 at 8:47 am

      Fantastic. I’m glad you like the recipe. I often swap ham for the bacon if that is what I have. I like to crisp it up in the pan first, but sometimes I don’t. Thank you for letting me know that the metric conversion was correct. I am always worried when I include them. Have a wonderful day. -Kim

      Reply
  73. AvatarCrystal

    March 9, 2017 at 12:15 pm

    Hi. I can’t wait to make this! Do you think I can make it a day or two before serving? I want to make it for a girl’s beach weekend, and our “Fancy Brunch”, will be a day or two after we get there . Or can I prepare part of it and cook there? Thank you ?

    Reply
    • KimKim

      March 9, 2017 at 1:29 pm

      Hi Crystal. You can make it a few days before. If you make it the day of, give it some time to cool before serving. Have fun with your friends. -Kim

      Reply
  74. AvatarShelli

    December 13, 2016 at 10:28 am

    Dear Maven,

    This quiche has been a staple for me since I started this way of eating. Once I left out the cream by accident and voila! it was still delicious and even lower in carbs!

    Reply
    • KimKim

      December 13, 2016 at 11:15 am

      I love this quiche Shelli. I’m glad it still turned out without the cream – hooray for cheese! Thanks for letting me know. Have a great week. -Kim

      Reply
  75. AvatarJoAnn

    November 19, 2016 at 7:40 am

    Your recipe for Spinach, Bacon, Onion Quiche has become a go-to favorite! Thanks for sharing your wonderful recipes and tips.

    Reply
    • KimKim

      November 19, 2016 at 8:51 am

      Thank you, JoAnn, for taking the time to leave this nice comment. I’m glad you like the quiche – it’s my favorite. Have a wonderful weekend. -Kim

      Reply
  76. AvatarKatie

    October 6, 2016 at 7:55 pm

    Thanks so much for this recipe! I recently started the ketogenic diet, and my husband is finding it difficult to adjust to a low carb lifestyle. We tried this recipe for the first time tonight, and we absolutely loved it! The only thing we did differently was, we cut the spinach down to 12 ounces and added 4 ounces of mushrooms. It was wonderful!

    Reply
    • KimKim

      October 6, 2016 at 8:16 pm

      Katie, I’m so glad you enjoyed the recipe. I had a hard time adjusting to a ketogenic diet at first, too. I could cook low cal/ low fat with my eyes closed. There was a definite learning curve in the beginning. Your tweak on the recipe sounds great. You would probably enjoy the Spinach Feta Muffin Quiches, too. I think they are my new fave. Thank you for taking the time to comment and let me know how you liked the recipe. Have a great weekend. -Kim

      Reply
  77. AvatarSusan

    August 28, 2016 at 8:07 am

    Haven’t tried yet but plan to! Thanks :)

    Reply
    • KimKim

      August 28, 2016 at 10:01 am

      I think you’ll like this Susan. It’s one of my favorites. If you do, then you have to try the quiche muffins, too. Have a great week. -Kim

      Reply
  78. AvatarLinda

    May 31, 2016 at 10:15 am

    I made this quiche three days ago and me and my girlfriend have been eating it non stop! It is sooo good!
    A change I made is that I used Feta cheese instead of cheddar, and that worked out just fine :D

    Reply
    • KimKim

      May 31, 2016 at 10:22 am

      Great! I’m glad you guys are enjoying it, Linda. And, yes, feta cheese is AWESOME in this recipe. Thanks for the comment and for sharing your tweak. Have a nice week! -Kim

      Reply
  79. AvatarDebbie

    May 23, 2016 at 1:53 pm

    Really good, especially with gruyere cheese. It was a great savory, grain-free contribution at a potluck. Made it the day before. Thanks for posting.

    Reply
    • KimKim

      May 23, 2016 at 6:17 pm

      Debbie, I’m glad you enjoyed the quiche. This is one of my favorites. It’s my absolute pleasure to share recipes, you are welcome. Thanks for taking the time to leave a comment. Enjoy your week! -Kim

      Reply
  80. AvatarCassandra

    April 24, 2016 at 3:17 pm

    This is hubbys favorite quiche! And an often requested recipe in general.. and super easy to make! Just so you know, I follow this recipe exactly besides omitting the bacon and I use fresh spinach. I still use 16 oz and it’s perfect and very yummy!

    Reply
    • KimKim

      April 24, 2016 at 7:38 pm

      I’m glad you guys are enjoying the recipe, Cassandra. I’m glad to hear that the fresh spinach works just fine in the recipe. Thanks for leaving me such a nice comment. Have a great day. -Kim

      Reply
  81. AvatarCRYSTAL BEAVER

    April 19, 2016 at 2:37 am

    Very nice will try it.

    Reply
    • KimKim

      April 19, 2016 at 7:29 am

      Good. I hope you like it Crystal! -Kim

      Reply
  82. AvatarWalena MacLaren

    April 14, 2016 at 3:38 am

    I like your recipes. Would like to receive them.

    Reply
    • KimKim

      April 14, 2016 at 10:01 am

      I’m glad you like the recipes, Walena. You can sign up for the newsletter. You can do so at the top of the website. Don’t forget to check your spam filter for the confirmation email. Have a great week! -Kim

      Reply
  83. AvatarMarieta

    April 10, 2016 at 11:42 am

    Sounds good. Must be tested.:)

    Reply
    • KimKim

      April 10, 2016 at 12:21 pm

      Thanks, Marieta. It must! ;) Also look at the Spinach Feta Quiche Muffins. I may like them even more! Have a great day! -Kim

      Reply
  84. AvatarJeanette Sainsbury

    April 3, 2016 at 8:45 pm

    Do you think this would work without the cheese for a dairy free version? I’m sure I could substitute coconut cream for the regular cream but not sure how it would go without the cheese.

    Reply
    • KimKim

      April 3, 2016 at 8:55 pm

      Hi Jeanette. You could add more eggs like a frittata – it won’t be the same, but would taste good. What about vegan cheese? Let me know if I need to provide more ideas. Have a nice night! -Kim

      Reply
      • AvatarDonna

        April 5, 2016 at 3:57 am

        Maybe you could substitute goats cheese?

        Reply
        • KimKim

          April 5, 2016 at 7:24 am

          Maybe, Donna. Thanks for the idea. Have a great week! -Kim

          Reply
  85. AvatarPhyllis Roehm

    February 18, 2016 at 1:34 pm

    This sounds absolutely wonderful. Thanks for telling us in your recipes which stage of Atkins is appropriate for the recipe

    Reply
    • KimKim

      February 18, 2016 at 1:36 pm

      Thank you, Phyllis. I guess I should do that more often with my recipes if it helps. Thank you for your comment! -Kim

      Reply
  86. AvatarBeverly

    January 26, 2016 at 5:59 am

    This is a question. I can’t wait to make this….I love, love, love spinach. But I am such a spinach lover, I buy fresh spinach and take the stems off because I find them “stringy” and sometimes “coarse” or “chewy” when cooked. If I substitute fresh spinach (with stems removed), do you have any thoughts on how much I should use? I’m just not a fan of the quality I’m getting in frozen spinach and don’t mind the extra effort to use fresh….just not sure of a substitution rate. I guess trial and error would lead me to an amount over time. Thanks for any input!!

    Reply
    • KimKim

      January 26, 2016 at 8:08 am

      Hi Beverly. You have stumped me but I’ll try to think this through. I have no concept of food packaging but am going to assume that the spinach is chopped and then stuffed into the packaging I’m familiar to seeing in the store and then frozen. That would require the packaging plant to put 10 or 16 ounces in the bag since it is sold by weight. —OR— The other way I can see it happening is freezing the spinach before bagging it. In that case I would think that the frozen spinach would still retain much of its water weight…. I’m going to say to start with 1 pound of stemmed fresh spinach and see if it looks similar to the picture. But more importantly, is how it tastes to you. Please let me know how much you used and how it went. Have a nice day. -Kim

      Reply
  87. AvatarNina

    January 26, 2016 at 5:53 am

    If you are following a weight management program that calls for lower fat options, such as Weight Watchers, this is a great recipe with 3 easy modifications, replace the bacon with either Canadian or Turkey bacon, the cream with fat free cottage cheese and the shredded cheese with either 2% Milk fat Cheddar or use 1 ounce of grated Parmesan cheese.

    Reply
    • KimKim

      January 26, 2016 at 7:59 am

      Thanks for sharing your substitutions, Nina, I’m sure it will help many who are looking for lower fat and calorie dishes. Have a great day. -Kim

      Reply
    • AvatarChristine

      May 18, 2017 at 4:49 am

      You would recommend cottage cheese versus milk or half and half for a substitution for the heavy cream? Does that change the texture much?

      Reply
  88. AvatarJennifer

    January 5, 2016 at 3:21 pm

    Can chopped fresh spinach be used in lieu of frozen or does that change the flavor? I realize that increases prep time too. I’ve never made a quiche but hope to try this recipe. Thanks!

    Reply
    • KimKim

      January 5, 2016 at 4:28 pm

      I’m sure you could use chopped fresh spinach, cooked and squeezed dry. That would be a lot of spinach! :) Let me know how it works with the fresh spinach. Have a great week. -Kim

      Reply
  89. AvatarDebi

    January 5, 2016 at 7:31 am

    I am trying to pin this recipe and Pinterest is blocking it. :(

    Reply
    • KimKim

      January 5, 2016 at 8:52 am

      I’m sorry Debi. After changing the name, Pinterest blocked my site as spam. I am working hard to have them lift the ban on pinning. You should, however be able to print the recipe. Thank you for being patient. Have a nice week! -Kim

      Reply
      • Avatarsiobhan

        January 22, 2017 at 9:52 am

        Yes you can. I do it all the time. I don’t cook it. I just add chopped fresh spinach, but not as much as the recipe requires.

        Reply
  90. Avatarrosy williams

    October 6, 2015 at 1:03 am

    What is the measurement for ounch and pound please.

    Reply
    • AvatarKim

      October 6, 2015 at 7:23 am

      Hello, Rosy. I did my best to convert to metric. Let me know if anything seems wonky. Just so you know, when Americans say bacon, we mean streaky bacon. Thanks for your question. -Kim

      Reply
  91. Avatardiane

    July 22, 2015 at 7:49 pm

    Made this tonight!! Love it!!!

    Reply
    • AvatarKim

      July 22, 2015 at 7:59 pm

      Diane, it’s one of my favorites. I’m glad you love it! Thanks for commenting! -Kim

      Reply
  92. AvatarKim

    April 27, 2015 at 9:25 pm

    This is a test.

    Reply
    • AvatarKim

      April 28, 2015 at 7:48 am

      worked.

      Reply

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