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.

Dr. Axe’s Roasted Brussels Sprouts with Apples & Pecans Recipe

Total Time: 60 minutesServes: 8
2 pounds Brussels sprouts, washed, trimmed, and halved

2 medium shallots, minced

sea salt and freshly ground pepper

1 cup white wine

1/4 cup ghee

zest of 1 lemon

1 sweet apple, cored and diced

1 cup pecan pieces

1 teaspoon chopped fresh thyme, or 1/3 teaspoon dried

1/2 cup grated Zamorano cheese (optional)

Heat the oven to 350 F.

In a 13 x 9-inch baking dish, combine the Brussels sprouts, shallots, salt and pepper and mix together.

Pour the white wine into the dish and place spoonfuls of ghee on top of the sprouts, making sure all areas of the dish have ghee.

Bake uncovered for 30 minutes. Remove from the oven and add the lemon zest, apples, pecans, thyme and (if using) Zamorano. Stir to combine.

Return the dish to the oven for 15–20 minutes, or until sprouts and apple pieces are tender.

Whipped Coconut Cream

1 (14 ounce) can unsweetened coconut milk
2 tablespoons white sugar, or to taste
1 teaspoon pure vanilla extract

Prep 10 m
Ready In 8 h 10 m
Refrigerate can of coconut milk, 8 hours or overnight.
Place metal mixing bowl and beaters in the refrigerator or freezer 1 hour before making whipped cream.
Open can of coconut milk, taking care not to shake it. Scoop coconut cream solids into cold mixing bowl. Reserve remaining liquid for another use.
Beat coconut cream using electric mixer with chilled beaters on medium speed; turn to high speed. Beat until stiff peaks form, 7 to 8 minutes. Add sugar and vanilla extract to coconut cream; beat 1 minute more. Taste and add more sugar if desired.

Sugar Free Crustless Coconut Custard Pie {Dairy Free, Gluten Free & Low Carb}
Author: Brenda Bennett | Sugar-Free Mom

Nutrition Information

Serves: 12

Serving size: 1 slice

Calories: 98

Fat: 8.8g

Saturated fat: 3.8g

Carbohydrates: 1.4g

Sugar: 0.2g

Sodium: 31mg

Fiber: 0.5g

Protein: 3.9g

Cholesterol: 58mg

Prep time: 5 mins

Cook time: 45 mins

Total time: 50 mins




2 cups unsweetened coconut milk

4 eggs

1 vanilla bean pod or 1 teaspoon vanilla extract

1 1/2 teaspoons coconut stevia

8 ounces shredded unsweetened coconut

1/2 cup almond meal/ flour

pinch salt

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Preheat oven to 350 degrees.

With an electric mixer or stand mixer, combine milk, eggs, vanilla and stevia.

Beat on medium speed for 1-2 minutes until thoroughly combined.

Pour in coconut and mix on low speed for 1 minute.

Add almond flour and mix on low speed for 1 minute.

Spray a 9 inch pie plate with nonstick cooking spray.

Pour mixture into pie plate.

Bake 45-55 minutes until toothpick in center comes out clean.

Let cool on stove. Refrigerate.

Serve with fresh berries and Dairy Free Whipped Cream.


Weight Watchers Points+: 4*

Thai Chicken Soup

From Elana’s Pantry

1 tablespoon grapeseed oil or coconut oil

3 shallots, chopped

8 sprigs cilantro, chopped

4 cups chicken stock

28 ounces full fat coconut milk

½ pound crimini mushrooms

1 head broccoli

1 pound chicken breasts skinless-boneless, halved lengthwise, sliced on bias, cut into ⅛ inch thick pieces

3 tablespoons fresh lime juice

2 teaspoons red curry paste

3 tablespoons fish sauce

½ cup cilantro, minced

2 serrano chilies, thinly sliced

1 lime, cut into wedges


Warm oil in a large saucepan over medium heat

Add shallots and cilantro, stirring frequently until softened ?2 to 5 minutes

Stir in stock and coconut milk and bring to a simmer

Pour broth through a fine mesh strainer and discard solids (shallot and cilantro)

Return broth to saucepan

Reduce heat to medium , add mushrooms and broccoli and cook until tender ?2 to 3 minutes

Add chicken and cook, stirring constantly, until no longer pink ?1 to 3 minutes

Combine lime juice, curry paste and fish sauce in a small bowl then stir into soup

Ladle soup into bowls and garnish with cilantro, chilies and scallions

Serve with wedges of lime

Honey Cornbread Muffins


1 C. All Purpose Flour

1 C. Cornmeal

1 ½ tsp. Baking Powder

¼ tsp. Salt

¼ C. Brown Sugar

1 Egg

1 C. Milk

¼ C. Vegetable Oil

¼ C. Honey

*Preheat oven to 325 degrees.

*Spray muffin tin with non-stick spray.

Mix flour, cornmeal, baking powder, and salt.

Add brown sugar to mixture and stir.

Beat egg.

Add milk and vegetable oil to egg.

Stir egg mixture into dry ingredients.

Mix in honey.

Fill each muffin cup about ¾ full.

Bake about 15 minutes or until toothpick inserted in center comes out clean.

Cool muffins in the tin for about 5 minutes before removing.

Cool rest of the way on a bakers cooling rack.


1 large (1 1/2 – 2 pound) salmon fillet or 4 salmon (4-6 ounce) fillets, skin on
kosher or sea salt and freshly cracked black pepper to taste
1 teaspoon sesame oil
3-4 orange slices
1/2 cup low sodium soy sauce (use gluten free tamari or coconut aminos for paleo-friendly version)
3 tablespoons rice wine vinegar
3 tablespoons honey
2 teaspoons of sesame oil
1/2 teaspoon of grated fresh ginger
2 cloves garlic, minced
1/3 cup orange juice (about half an orange)
2 1/2 tablespoons cornstarch (or can use arrowroot starch)
2/3 cup chopped pineapples (can also use crushed, drain or leave out water if using the juice)
1-2 tablespoons water, as needed to thin out sauce
sliced green onions, chopped fresh cilantro

Preheat oven to 400 F degrees. Line a baking sheet with a large parchment paper or aluminum foil. Lay salmon on top and season with salt, pepper and sesame oil. Slide orange slices halfway underneath the salmon, as pictured.

In a saucepan over medium-high heat, whisk together soy sauce, vinegar, honey, sesame oil, orange juice, garlic, ginger and cornstarch. Bring to a boil and allow to thicken and bubble. Add pineapple (and water as needed if sauce is too thick) then pour enough sauce to evenly cover salmon (reserving some for drizzling before serving). Fold parchment paper or foil sides up to prevent juices from leaking through (does not have to cover salmon).

Bake in preheated oven for 12-16 minutes, or until the salmon is fully cooked depending on how large your fish is. Turn to broil and cook for an additional 4-5 minutes (folding down parchment paper or foil), or until caramelized and slightly charred.

Cut into sections, discard skin and serve immediately with extra sauce drizzled on top and your favorite sides, garnished with green onions and cilantro.