Crustless Individual Spinach Bacon Quiche Low Carb Food

CRUSTLESS BACON, SPINACH & SWISS QUICHE - LOW CARB

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!

CRUSTLESS SPINACH BACON QUICHE

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.

CRUSTLESS INDIVIDUAL SPINACH & BACON QUICHE - LOW CARB

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.

CRUSTLESS MINI QUICHE LORRAINE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly spray a 12-cup standard muffin tin with nonstick spray.
• Spray a skillet with nonstick spray. Saute spinach over medium-low heat just until wilted, about 3 minutes. Remove from heat.
• Divide bacon among the muffin cups. Squeeze moisture out of the spinach and place on top of bacon. Sprinkle with chives, then top with equal portions of Swiss cheese.
• Blend eggs, cream, seasoning blend, onion powder, garlic powder, and pepper in a mixing bowl. Pour mixture slowly into each cup, stopping just before it reaches the top.
• Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Remove from the oven and let rest for 5 minutes before serving; it's normal for puffy quiche to settle and flatten.