Easy Keto Quiche Crustless Recipe for a Low-Carb Breakfast

Whether you are hosting a weekend brunch or meal-prepping for the week ahead, this dish delivers on flavor and nutrition. The combination of fresh spinach, crispy bacon, and heavy cream creates a rich profile that proves you don't need flour to make a world-class quiche. 

It’s naturally gluten-free, high in healthy fats, and incredibly simple to customize with your favorite seasonal vegetables.

Why This Keto Quiche Crustless Works (Read This Before You Cook)

Creating a quiche without a crust requires a specific ratio of fats to proteins to ensure the slice holds its shape. This recipe works because the heavy cream provides the necessary structure and "wobble" that mimics a classic French tart. By sautéing the vegetables first, we remove excess moisture, preventing the quiche from becoming watery. This ensures every bite is dense, creamy, and perfectly golden-brown on top.

Ingredients List

• 6 large eggs (pasture-raised preferred)
• 1 cup heavy whipping cream
• 1 ½ cups shredded sharp cheddar cheese
• 4 slices thick-cut bacon, cooked and crumbled
• 2 cups fresh baby spinach, roughly chopped
• ¼ cup yellow onion, finely diced
• 1 clove garlic, minced
• ½ teaspoon sea salt
• ¼ teaspoon black pepper
• 1/8 teaspoon ground nutmeg (optional, for depth)
• 1 tablespoon avocado oil or butter (for sautéing)

Step-by-Step Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease a 9-inch pie dish or quiche pan with butter or non-stick cooking spray.
   
   
2. Sauté the Aromatics: In a medium skillet over medium heat, add the oil or butter. Sauté the diced onions for 3–4 minutes until translucent. Add the minced garlic and chopped spinach, cooking for another 2 minutes until the spinach has fully wilted. Drain any excess liquid from the pan.
   
   
3. Whisk the Base: In a large mixing bowl, whisk together the 6 eggs, heavy cream, sea salt, black pepper, and nutmeg until the mixture is smooth and slightly frothy.
   
   
4. Layer the Fillings: Spread the sautéed spinach mixture evenly across the bottom of the prepared pie dish. Sprinkle the crumbled bacon and 1 cup of the shredded cheddar cheese over the greens.
   
   
5. Pour and Top: Pour the egg and cream mixture slowly over the fillings. Use a fork to gently move the ingredients around so the egg fills all the gaps. Sprinkle the remaining ½ cup of cheese over the top.
   
   
6. Bake: Place the dish in the center of the oven and bake for 35–40 minutes. The quiche is done when the edges are golden and the center is set but still has a very slight jiggle.
   
   
7. Rest and Serve: Remove from the oven and let the quiche rest for at least 10 minutes. This cooling period is crucial for the internal structure to set, allowing for clean, beautiful slices.

Tips & Variations

• The Moisture Secret: Always squeeze your cooked spinach in a paper towel before adding it to the egg mix. Excess water is the enemy of a firm crustless quiche.
  
  
• Vegetarian Option: Swap the bacon for sautéed mushrooms or sun-dried tomatoes for a delicious meat-free version.
  
  
• Cheese Swaps: Try Gruyère for a more traditional nutty flavor or Pepper Jack if you prefer a little morning heat.
  
  
• Dairy-Free: You can substitute the heavy cream with full-fat canned coconut milk, though the flavor profile will shift slightly.

Serving Suggestions

Serve a warm slice of this quiche alongside a crisp arugula salad tossed in lemon vinaigrette to cut through the richness of the eggs. For a complete keto breakfast spread, pair it with sliced avocado and a cup of bulletproof coffee. It also stores beautifully in the fridge, making it a perfect "grab-and-go" option for busy workdays.

FAQs

Can I freeze this quiche?
Yes! Once fully cooled, wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 2 months. Thaw in the fridge overnight before reheating.

How do I reheat it without it getting rubbery?
The best way to reheat is in the oven at 300°F until warmed through, or in an air fryer for 3–5 minutes. Avoid high-power microwave settings which can toughen the eggs.

Why did my quiche weep water?
This usually happens if the vegetables (like spinach or mushrooms) weren't cooked long enough to release their moisture before being added to the eggs.

Conclusion

Mastering this keto quiche crustless recipe opens the door to endless breakfast possibilities. It is elegant enough for guests but simple enough for a Tuesday morning. By focusing on high-quality ingredients and proper moisture control, you can enjoy a café-quality meal that fits perfectly within your low-carb lifestyle.

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