If you have not tried a quiche for breakfast… you should!!! It’s fairly easy with simple ingredients and makes a great protein packed Trim Healthy Mama breakfast!!
I woke up early this morning wanting to make a really good breakfast for my family and had two thoughts… THM PANCAKES OR QUICHE.
I decided to go with Quiche because I had an E meal the night before AND I was craving BACON!!!!
I looked up on Pinterest for a couple of ideas and found one recipes I liked for a Crustless Quiche but not exactly what I wanted… here is that recipes because the creator of it deserves her praise… http://www.aprettylifeinthesuburbs.com/crustless-quiche/
I started by cooking up several slices of bacon that I had chopped up. When done, I placed on a napkin to remove the extra grease.
I also chopped up 1/2 a cup of onion and one garlic clove and cooked that in Kerrygold butter (if you have never tried Kerrygold butter… YOU MUST!). Once cooked I placed that on the bacon to remove any extra grease.
I cracked my eggs, added the half & half, yogurt, cheese, chopped spinach & salt & pepper. Mixed it well. Poured into my well greased pie dish and baked.
I came out so pretty and smelled DELISH!!
How pretty!
Pretty food is so much better to eat! Ha! This is an S if you follow Trim Healthy Mama!! The filling is really endless… so make it your own! Also, you can top it with so many things. I put a fresh salsa on top, but chopped chives or a dollop of sour cream would all be wonderful!
Crustless Quiche (THM S, gluten free, low carb)
- Cook Time: 40
- Total Time: 40 minutes
Description
A crustless quiche that is packed full of wonderful goodness. A perfect THM S breakfast!
Ingredients
- 8 eggs
- 1.5 to 2 cups of chopped, cooked bacon (you can use turkey bacon or even sausage)
- 1/2 cup of onion cooked in butter
- 1 garlic clove chopped and cooked with onion in butter
- 2 handfuls of fresh baby spinach chopped
- 4 tbsp. parmesan cheese
- 1/2 cup of mozzarella cheese
- 1/2 cup of cheddar cheese
- 1/2 cup of half & half
- 1/2 cup of greek yogurt
- salt & pepper to taste
Instructions
- Grease a deep 9″ pie dish with butter.
- Pre-heat oven to 350 degrees.
- Chop up the bacon and cook.
- Chop up and cook the onion and garlic in butter.
- Remove cooked bacon from pan and place on a napkin covered plate to catch the extra grease, add the cooked onion and garlic to the plate of bacon.
- Chop up the spinach.
- In a large bowl crack the eggs.
- Add the yogurt, cheese, half and half, spinach, and salt & pepper.
- Mix well.
- Pour into the well grease pie dish and bake for 40 minutes.
- Cut and serve!
- Enjoy!
Nutrition
- Serving Size: 8
How could I make this vegan? Coconut oil?
I’m not sure exactly what you cannot have if vegan but if it’s butter than you could definitely replace the butter with coconut oil. 🙂
Do you think this would freeze well?
I think that it would… but I have not tried it!!
I froze pieces of two variations of this quiche recipe, and they thawed out without any loss of quality.
Yay!! Thanks for telling us!! 🙂
Dear Sarah,
Thanks for posting this recipe. I made it yesterday (using the ham instead of bacon). I’m not much of a cook, but it came out great! I’ll be making it again soon!
Yay, I am soooo glad to hear this!! 🙂
“Soon” turned out to be two days later. I “Greeked” it with ground pork, feta cheese, and a little nutmeg. I shared some with my sister, and she liked it, too. Thanks again!
Oh cool!!! Sounds delish!! 🙂
Thank you for the great recipe!! I made this yesterday and it is so delicious!! I cut it into pieces and put it in the fridge for breakfast this week! Yummo!!
Thank you!! I love it!! Twice in a week!!! 🙂
I am not able to have dairy and I have dairy substitutes for the cheese (almond cheese) and butter (olive oil). Almond milk for the half and half and almond yogurt. However, when I use all the substitutes would it change it from an S?
Hmm… I don’t know if it would change the setting. Just keep count of the carbs to make sure it doesn’t go over!! 🙂
Thanks for all of the great recipes! Sorry if I looked over this but at what point do you add the bacon and onions? Do I mix it all in with the egg mixture and then pour into the pie dish? Thank you!
Could I double the recipe and bake in a 9×13 pan? Or would it turn out too thin?
I made mine in a 9×13 pan by just adding about 4 more eggs & more veggies, meat & cheese. You don’t really have to double it just add about half more of the ingredients, if that makes sense? And it freezes well!!
This is soooo good!!
I love quiche ❤️
I just found this recipe on one of the THM facebook pages and I’m so excited to try it 😀
Love this recipe!!
I made this last week and even my picky eaters liked it. Thank you!
MMM!! This looks amazing! I glanced over your blog and I am thrilled to be following you for more THM recipes! 😀
Making this today. It looks like spring in a pan.
This looks amazing! Now if I could get my husband to look past the spinach and try it. 🙂
My family loves this recipe! I never would have thought my VERY manly husband would eat quiche but he loves it!!! Thank you!
This looks great – definitely adding it to my meal plan this week!
This looks really good. I hope to try it this week.
I never got a reply so I am reposting my question. 🙂
Thanks for all of the great recipes! Sorry if I looked over this but at what point do you add the bacon and onions? Do I mix it all in with the egg mixture and then pour into the pie dish? Thank you!
I usually just set the bacon & onions aside to cool a bit and then add it in at the last! 🙂
Ok, that’s what I thought but wanted to make sure. Thanks! 🙂
Oh, Mrs. Criddle! I’m about to make this for my ravenous family. I saw it on the THM Facebook page and have been biding my time until I could get in the kitchen and make this! So here goes… 🙂
YAY!!!
Wow! The only thing I added was chopped red pepper and I totally enjoyed this. I’m afraid I’m gonna be stalking this site from now on 🙂
Yay!! 🙂
Can you make this the night before and cook in the morning? Is it grated or shredded Parmesan?? Thanks SO much!! God bless your family and ministry!
I believe it would be fine to do that! Just make sure your meat is completely cooled before mixing with the egg mixture! 🙂
Almost a year later and I am still in love with this recipe!!! In fact, I just tripled the recipe and poured it into two 9×13 pans. This time I threw in some left over breakfast sausage along with the bacon and veggies. I think it’s gonna be fantastic, as always.
I’m so glad to hear this!!
Eggs aren’t vegan….so I would suggest something else!
No they aren’t. 🙂
Let me just say this: We LOVE this quiche! It’s our new favorite! First time made it for a potlock and it was the hit! Last night made it for dinner and ohhhhh, so delish! Also cold this morning from the fridge, YUM! I added baby bella mushrooms and different colors bell peppers , delicious and pretty!
Awesomeness!!!
THIS IS DELICIOUS! I made this for our Christmas brunch yesterday and my son and husband were quite pleased! They both were skeptical on my use of spinach but they loved it! It is a keeper! Thank you and happy New Year!
YAY!!!
I threw in some leftover steamed broccoli this time with the spinach, onion and bacon. Yum! I always get so inspired in the kitchen when I make this quiche and my husband feels very pampered to be eating “foreign” food! 🙂
OH that sounds amazing!! So happy he liked it!!
Oh my, this was absolutely delicious!
We were studying France in our homeschool, and when we “leave” a country we have a meal with foods from that country. I have gone off plan several times now during these meals because I want to just try some of these foods I am making. I knew I wanted to make quiche, but also knew I wanted to be able to eat it. Found your recipe and it was loved by all, even the picky ones. Thanks for another tasty recipe. Granted, I still ended up going off plan because I gave in to one of the crepes, but it could have been worse.
Yay, I am so happy to hear this!!
Hi! I see your adaptations include adding yogurt and half & half – how does that affect the recipe? I’m just wondering if I should follow yours or the original – and what differences you noted between the 2? Thanks!
It just made it more low carb… 🙂
I made this for our hanging of the greens at church meal and it was quite popular. I added half again as much ingredients, except for the sausage. I went ahead and softened my veggies while the sausage was cooking and didn’t add the additional butter. I also included the spinach into the veggie/sausage sauté becuase I have made quiche before without sautéing the spinach and had undesirable results. I used asparagus, onion, red sweet pepper, spinach, fresh garlic and Swiss and cheddar cheeses.
Wow!
This is the best quiche I’ve ever made. I ended up substituting with ingredients I had on hand, so my quiche had sausage, onions, and cheese. I didn’t have mozzarella, so I increased the Parmesan and sharp cheddar. I didn’t have 1/2 &1/2 so I subbed with heavy cream and unsweetened almond milk. This recipe is so versatile. Thank you for sharing this. We will be eating quiche in a regular basis.
Just making this… AGAIN. Today I’m using the last of the Christmas baked gammon (combination of smoked and unsmoked), and half a packet of bacon I discovered while cleaning my tiny freezer. And a random selection of scraps leftover Christmas cheeses. I’m training tutors at my home tomorrow, et voilà! Lunch is sorted!
Thanks, and thanks again, Sarah xx
I just made this again. It’s so awesome. I added a little chopped fresh basil and tomato this time, and used peppered bacon. Yum!