Time 1h Number Of Ingredients 10 Steps:
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. Serve warm. Refrigerate up to 1 week or freeze up to 3 months. Serves 6 at 4 net carbs per person.
Time 50m Number Of Ingredients 9 Steps:
Preheat oven to 350°F. Spray a 9-inch pie plate or quiche pan with cooking spray. Set aside. In a medium bowl, whisk milk, eggs, salt, and pepper. Set aside. Layer cooked bacon, cheeses, spinach, and scallions in the prepared pie plate. Pour the egg mixture over the top. Bake 40 to 45 minutes or until a knife inserted in the middle comes out clean. Cool 10 minutes before cutting into wedges.
Time 45m Yield 8 serving(s) Number Of Ingredients 10 Steps:
On a foil lined pan, cook bacon in 350 degree F. oven until crisp. While bacon cooks, chop onion and shred cheese. Heat 1 tablespoon butter and 1 teaspoon oil in skillet over medium heat. Add chopped onion, and stir to coat. When onion turns glossy, add thawed spinach, and stir to mix. Heat about 5 minutes, then remove from heat to cool. Remove bacon from oven, and place on a paper-towel lined plate to drain. Stir together eggs, salt, pepper & heavy whipping cream in a medium bowl. Add in cheese, onion/spinach mixture, and bacon. Stir thoroughly to mix. Butter a glass pie plate or quiche dish, pour mix in, and pat evenly with a fork. Bake in 350 degrees F. oven 25-30 minutes, or until a knife inserted in the center comes out clean. Let rest 5 minutes before cutting & serving. I bet you can’t eat just ONE slice!
Time 3h Yield 6-8 Number Of Ingredients 11 Steps:
Preheat the oven to 350 degrees F. Brush a 9-inch pie pan with the butter and sprinkle the grated Parmesan evenly on top. Put the pan on a rimmed baking sheet. Whisk the half-and-half, flour, cayenne, eggs, egg yolks, 1/2 teaspoon salt and a few grinds of pepper together in a large bowl. Spread the spinach and bacon out in the prepared pie pan. Pour the egg mixture over top and sprinkle with the cheese and chives. Bake until the quiche is just set in the center, 40 to 50 minutes. Transfer to a wire rack to cool and then slice into wedges. Serve with more baby spinach if using.
More about “crustless individual spinach bacon quiche low carb recipes”
Time 1h10m Yield 10 serving(s) Number Of Ingredients 10 Steps:
Preheat oven to 350°. Spray muffin pan with nonstick cooking spray. Cook bacon in large skillet on medium-high heat until crisp. Drain, cool and crumble. In same skillet, cook and stir onion in remaining bacon fat 5 minutes or until tender. Ad spinach, pepper, nutmeg and salt. Cook and stir over medium heat about 3 minutes or until liquid evaporates. Return bacon to skillet and remove from heat. Combine ricotta, mozzarella and Parmesan cheeses in large bowl; mix in eggs. Add cooked spinach mixture and combine well. Divide mixture evenly to fill 10 muffin cps. Bake 40 minutes or until filling is set. Let stand 10 minutes. Run thin knife around edges to release. Serve hot or refrigerate and serve cold.
