Crustless Spinach Quiche Recipe With Bacon

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).

Prep Time 15 minutes
Cook Time 45 minutes

Total Time 1 hour

Servings 8

Calories 368 kcal



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 8×8 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.

Recipe Notes

Nutrition Facts

Crustless Spinach Quiche Recipe With Bacon

Amount Per Serving (1 g)

Calories 368 Calories from Fat 270

% Daily Value*

Total Fat 30g 46%

Sodium 780mg 33%

Total Carbohydrates 4g 1%

Dietary Fiber 2g 8%

Protein 20g 40%

* Percent Daily Values are based on a 2000 calorie diet.



  • 1/2 cup chia seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup pepita seeds (or pumpkin seeds)
  • 1/2 cup sesame seeds
  • 1 cup water
  • 1 large garlic clove, finely grated on a Microplane
  • 1/4 teaspoon fine sea salt, plus more for sprinkling


  1. Preheat the oven to 300ºF. Line a large baking sheet with parchment paper.
  2. In a large bowl, combine the chia seeds, sunflower seeds, pepita seeds, and sesame seeds.
  3. Add the water, garlic, and salt. Stir with a spatula until combined. Allow the mixture to sit for a couple of minutes until the chia seeds absorb the water. After the 2-minute rest, when you stir the mixture, you shouldn’t see a pool of water on the bottom of the bowl.
  4. With the spatula (and a hand, if necessary), spread the mixture onto the prepared baking sheet in two small rectangles, about 12×7 inches each and 1/8 to 1/4 inch thick. Sprinkle additional salt on top.
  5. Bake for 35 minutes. Remove from the oven and carefully flip each rectangle with a spatula. Bake for 25 to 35 minutes more, until lightly golden around the edges. Watch closely near the end to make sure they don’t burn. Let cool for 10 to 15 minutes on the pan and then break the rectangles into crackers and let cool completely on the pan. Store in an airtight container or jar on the counter for up to 2 weeks. You can also freeze the crackers in freezer bags for up to 1 month.


  • * If the crackers soften while storing (this can happen in humid environments), toast them in the oven on a baking sheet at 300ºF for 5 to 7 minutes. After cooling, this should return them to their former crispness!

Spicy Sausage Asparagus Quiche

Converted from Natasha’s Kitchen recipe
Prep time: 15 mins Cook time: 90 mins Total time: 1 hour 45 mins
Every bite of this Spicy Sausage Asparagus Quiche is pure comfort. The asparagus and herbs balance the dish making it fresh and bright. TABASCO® Sauce enlivens the flavors of this classic brunch recipe and Smithfield Fresh Breakfast Sausage makes this quiche next-level delicious.

Serving: 9″ Quiche


1 pie crust

12 oz Sausage

½ medium onion, finely diced

6 large eggs, divided

1½ cups half and half

1 cup Mexican Cheese blend

2 Tbsp parsley, finely chopped

1 Tbsp dill, finely chopped

2 tsp TABASCO® Sauce

1½ tsp salt, divided

½ tsp black pepper, divided

¼ tsp garlic powder

8 oz asparagus, ends removed and cut into fourths



Preheat oven to 425˚F. Generously butter a 9″ pie dish.

How To Make Sausage Asparagus Quiche

Meanwhile in a large skillet over medium/high heat, add Sausage and sauté just until cooked through (5 mins). Add diced onion and sauté 5 min or until golden and sausage is starting to brown. Remove from heat and let cool while making egg mixture.

In a large mixing bowl, combine 5 eggs, 1½ cups half and half, ½ tsp salt, ¼ tsp black pepper, ¼ tsp garlic powder, and 2 tsp TABASCO® Sauce** then whisk together until combined. Stir in 1 cup cheese, 2 Tbsp parsley, 1 Tbsp dill and the cooked sausage mixture. Pour mixture over prepared pie crust.

Arrange sliced asparagus pieces over the top and bake uncovered at 350˚F for 55 to 60 minutes or until the center is set and no longer wobbles when you give the pan a jolt.


**Give your TABASCO® Sauce a good shake before using to to get the perfect blend of flavor and spice.

Dr.Axe’s Coconut Banana Crepes

Total Time: 10 minutes

Serves: 2


  • 4 eggs
  • ¼ cup coconut flour
  • ½ banana
  • 1 tablespoon honey
  • ¼ cup coconut milk
  • ¼ cup water


  1. Mix all the ingredients into a bowl and stir until combined.
  2. Heat a saucepan with butter or coconut oil over medium heat. Pour out 1/2 cup of the batter into the pan.
  3. Cook for 2-5 minutes on each side, until golden brown and then flip.