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.


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.

Healthy Pumpkin Chocolate Chip Bread
Incredibly moist pumpkin chocolate chip bread that tastes like fall. With lots of warm spices, chocolate, and oats, this is the best healthy pumpkin bread!

YIELD: 1 9×5-inch loaf TOTAL TIME: 1 hour, plus cooling time

1 1/3 cups whole wheat pastry flour or white whole wheat flour

1 cup old fashioned rolled oats, plus additional 1-2 tablespoons for sprinkling on top

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 teaspoon ground all spice

1/4 teaspoon ground nutmeg

1/4 teaspoon kosher salt

2 large eggs

1/2 cup lightly packed brown sugar

2 tablespoons melted and cooled coconut oil, light olive oil, or canola oil

1/3 cup, plus 1 1/2 tablespoons non-fat milk, unsweetened almond milk, or unsweetened soymilk

1 1/4 cups unsweetened pumpkin puree (NOT pumpkin pie mix)

2/3 cup dark chocolate chips (I love Ghirardelli), plus additional for sprinkling on top


Place rack in the center of your oven and preheat the oven to 350 degrees F. Lightly coat a 9×5-inch baking pan with cooking spray and set aside.

In a medium bowl, whisk together the flour, 1 cup oats, baking powder, baking soda, cinnamon, all spice, nutmeg, and salt. Set aside.

In a large, separate bowl, beat together the eggs, brown sugar, and oil on medium speed until combined. Add the milk and pumpkin and beat again until evenly combined. Add the dry ingredients, then gently stir them in by hand, just until combined. Do not over mix. Fold in the chocolate chips.

Pour the batter into the prepared pan. Smooth the top, then sprinkle with oats and chocolate chips. Bake the loaf for 45 to 50 minutes, until a toothpick inserted in the center comes out clean. Place the pan on a cooling rack, then let the bread cool in the pan for 10 minutes. Gently turn the loaf out onto the rack to cool completely.

Store leftover pumpkin bread in an airtight container lined with paper towels for up to 4 days at room temperature or 7 days in the refrigerator. It can be frozen, wrapped tightly and placed in a ziptop bag, for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature prior to serving.

You will have a small amount of pumpkin leftover. Try it mixed into oatmeal with a bit of maple syrup, cinnamon, and pecans or walnuts for a lovely fall breakfast.

Pineapple Angel Food Cake

Serves: 12
1 box (1-step) angel food cake mix (I use Betty Crocker)
1 large can (about 20 ounces) crushed pineapple, undrained

Heat oven to 350 degrees.
In a large bowl, stir together the dry cake and the entire can of crushed pineapple with its juice. Stir well until all the dry mix is incorporated. (The mixture will get really foamy.) Pour the batter into a 9×13 pan. (DO NOT GREASE THE PAN.)
Bake at 350 degrees for time specified on the box for size pan. When the sides pull away from pan and toothpick inserted in the center comes out clean, the cake is done. (About 30-40 minutes for a 9×13-inch pan.)
Remove from the oven and place on a wire rack to cool.
Nutritional Estimates per Serving (1/12th): 148 calories, 0 g fat, 35 g carbs, 0 g fiber, 3 g protein

Low Carb Cloud Bread Cheddar Waffles 

Author: Brenda Bennett | Sugar-Free Mom


  • 6 eggs
  • 1/2 cup sour cream
  • 1/2 cup whey protein powder
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup shredded cheddar cheese
  • Optional toppings: crispy bacon or pancetta, egg, chopped fresh chives


  1. Whisk together or use stand mixer to blend all ingredients together until well combined.
  2. My Belgian waffle iron has a scooper it came with and is about 1/2 cup. Just make sure to cover the waffle iron with batter, use a spoon to fill batter all over if needed.
  3. Follow your manufacturer’s instructions for cooking waffles.
  4. Remove once browned and enjoy!
  5. Top with crispy bacon or pancetta, an egg and some fresh chives!
  6. This recipe makes 4 large Belgian Waffles. Each waffle has 4 wedges. The serving is for half of the whole waffle or 2 wedges out of 4.

    Cinnamon Pecan Brittle

    1 egg white
    ¼ cup agave nectar or honey
    1 teaspoon celtic sea salt
    1 teaspoon ground cinnamon
    2 cups pecans
    In a large bowl, whisk together egg white, agave, salt and cinnamon
    Toss nuts in the egg white mixture to coat
    Pour nut mixture onto a parchment paper lined baking sheet
    Bake at 300° for 30 minutes, until nuts are browned
    Allow nuts to cool for 5 minutes, then break apart and serve

    Banana Walnut Muffins

    Serves: 6
    3 large eggs
    ¼ cup coconut oil
    2 medium bananas
    3 dates, pitted
    10 drops stevia
    ¼ cup coconut flour
    ¼ teaspoon celtic sea salt
    ½ teaspoon baking soda
    ½ cup walnuts, toasted and chopped
    Place eggs, oil, bananas, dates and stevia in a vitamix; blend on medium speed until combined
    Add in coconut flour, salt and baking soda and blend until smooth
    Fold in walnuts
    Scoop ¼ cup batter into a lined muffin pan
    Bake at 350° for 20-25 minutes (my batch took exactly 23 minutes; all ovens are slightly different)
    Cool and serve

    Dr. Axe’s Coconut Flour Pancakes Recipe

    Total Time: 20 minutesServes: 2

    4 eggs
    1 cup applesauce
    ½ cup coconut milk
    ½ cup coconut sugar
    dash cinnamon
    1 cup coconut flour
    ½ teaspoon salt

    Mix all ingredients together and allow to sit for 5 minutes, adding more coconut milk if needed.
    Heat a large skillet on medium heat.
    Add butter or coconut oil to skillet and fry pancakes, flipping after about 3 minutes on one side.

    Blueberry Banana Overnight Oats


    1/2 Cup(s) Quaker® Oats
    1/2 Cup(s) Low-fat milk
    1 Teaspoon(s) vanilla
    1/2 Cup(s) Blueberries
    1/3 Cup(s) Banana, sliced
    1 Teaspoon(s) Chia seeds


    Add Quaker® Oats to your container of choice and pour in milk and vanilla. Add a layer of blueberries and then a layer of banana slices. Top with chia seeds. Place in fridge and enjoy in the morning or a few hours later!