The Most Amazing Keto Quiche with No Crust
This easy crustless keto quiche is filled to the brim with bacon and cheese. You could add spinach or broccoli, but I prefer my quiche to be like a traditional quiche Lorraine with no crust. And no, a crustless quiche is not a frittata!
Servings: 8
Calories: 425
Ingredients
- 8 Slices thick bacon, diced and cooked until crispy
- 10 whole large eggs
- 2 Cups Monterey Jack cheese, Shredded
- 1 ½ Cups half and half
- ½ teaspoon Kosher salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 350F
- Beat eggs in a medium bowl. Add half and half, salt, and pepper to eggs and whisk to combine. Add the bacon and the cheese and stir.
- spray a pie plate with cooking spray. Pour in the egg mixture
- Bake in preheated oven for 40 minutes or until the eggs are set (the quiche will be firm and no longer jiggle)
- cool slightly before serving. See notes for freezing instructions.
Notes
- Different Cheeses: You could use Swiss cheese instead of the Monterey jack to make this more traditionally.
- Freezing Keto Quiche: Any quiche can be frozen after it has been baked and cooled. I would bake it in a tin foil pie pan so it can be removed from the freezer, thawed in the refrigerator overnight, and then placed in a 400F oven for 25-30 minutes.
- Nutrition: The nutrition info is for ⅛th of the quiche
Nutrition
Calories: 425 | Carbohydrates: 3g | Protein: 26g | Fat: 36g