This easy low carb keto Crustless Spinach Quiche with bacon adapted from the original Atkins quiche recipe is great for those following the Atkins Induction phase (phase 1).
[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!
What I like about this low carb spinach quiche recipe 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.
At 2 net carbs per serving, this quiche packs a healthy wallop of 30 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 Quiche Recipe is 2 net carbs per serving.
This easy low carb keto Crustless Spinach Quiche with bacon adapted from the original Atkins quiche recipe is great for those following the Atkins Induction phase (phase 1).
- 1/3 pound bacon, cooked and chopped, ( 226.7 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)
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.
Low Carb Keto Mushroom Quiche Recipe
Crustless Mini Quiches – Spinach Feta Quiche Muffins
Ham and Arugula Quiche (low carb, gluten-free crust)
Hi. Sounds delicious! I’m on the hunt for low carb lunches that can be packed and eaten cold. Have you tried this cold?
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
Crustless quiche = frittata.. Been a basic recipe for decades. Why not just label it as a frittata?
This recipe looks great. But since I am cooking for one, can I freeze the remainder for another meal?
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
Can’t have Heavy cream or milk products . What can I use for the heavy cream? I’m going to feta for the cheese.
Can you use a dairy free creamer? They tend to have more sugar. You could also use cashew milk and more eggs. – Kim
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 🙂
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
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 😁
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
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!
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
Your recipe for Spinach, Bacon, Onion Quiche has become a go-to favorite! Thanks for sharing your wonderful recipes and tips.
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
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!
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
Haven’t tried yet but plan to! Thanks 🙂
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
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 😀
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
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.
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
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!
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
Very nice will try it.
Good. I hope you like it Crystal! -Kim
I like your recipes. Would like to receive them.
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
Sounds good. Must be tested.:)
Thanks, Marieta. It must! 😉 Also look at the Spinach Feta Quiche Muffins. I may like them even more! Have a great day! -Kim
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.
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
Maybe you could substitute goats cheese?
Maybe, Donna. Thanks for the idea. Have a great week! -Kim
This sounds absolutely wonderful. Thanks for telling us in your recipes which stage of Atkins is appropriate for the recipe
Thank you, Phyllis. I guess I should do that more often with my recipes if it helps. Thank you for your comment! -Kim
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!!
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
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.
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
You would recommend cottage cheese versus milk or half and half for a substitution for the heavy cream? Does that change the texture much?
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!
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
I am trying to pin this recipe and Pinterest is blocking it. 🙁
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
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.
What is the measurement for ounch and pound please.
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
Made this tonight!! Love it!!!
Diane, it’s one of my favorites. I’m glad you love it! Thanks for commenting! -Kim
This is a test.
worked.