This delicious recipe for Crustless Asparagus and Bacon Quiche is sponsored by my friends at ALDI.
Your close friends and family, along with your future self, is writing to thank you for this Crustless Asparagus and Bacon Quiche!
Spring is the perfect time for a weekend brunch and what better way to celebrate warmer weather than with a quiche loaded with asparagus, greens, bacon, and an extra sharp white cheddar topping. Keto friendly, low carb, and a delicious meal that the whole family will love!
This impressive dish is so simple to make with only a handful of wholesome, real food, ingredients. As with all of my recipes, I’m using a few tricks to make this a healthy quiche.
A healthy twist on classic quiche:
I am obsessed with the selection of fresh, high quality foods at ALDI that are actually affordable! They have the best quality products to make this quiche and I was able to purchase all of my brunch items for less than $20!
Adding in fresh greens and asparagus to any dish allows us to get a full serving of vegetables in our first meal. Nothing says spring like sautéed asparagus! Here’s what you’ll need for this recipe:
- Simply Nature Organic Cage Free Large Brown Eggs
- Appleton Farms Bacon
- Simply Nature Organic Baby Spinach and Arugula Mix
- Specially Selected Aged Reserve White Cheddar Cheese
- Milk or half and half
How to make Keto Crustless Asparagus and Bacon Quiche:
Preheat the oven to 350 degrees. We’ll start by sautéing the bacon in a cast iron skillet (10-11 inches) or oven proof skillet. Cook until desired crispiness and set aside. Reserve 1 tbsp of the rendered bacon fat and toss in diced asparagus to the hot skillet. Cook until the asparagus is softened, about 4-5 minutes. While the asparagus is cooking, chop up the greens and grate the white cheddar.
In a large bowl, whisk together eggs with milk.
Add half of the cheese, the chopped greens, most of the bacon (reserve 1/4 cup for the topping) to the egg bowl and stir. Pour the egg mixture into the skillet. Transfer the skillet to the oven.
Bake for 18 minutes, remove the pan from the oven and sprinkle the cheese and remaining bacon on top. Bake for another 2-3 minutes, or until cheese is nice and melty. Remove from the oven. Let sit for 5 minutes before slicing and serving.
Storing and re-heating:
You can store this quiche in the fridge for up to 3-4 days. Slice up and store or keep it in the pan and cover with foil. To reheat, I suggest keeping the foil on top and reheating in a 350 degree oven for 15-20 minutes. You can also freeze individual slices for up to 3 months.
Keto Crustless Asparagus and Bacon Quiche
- 6 slices Bacon
- 12 stalks Asparagus diced
- 10 large Eggs
- 1 cup half and half (or milk)
- 1 cup diced spinach and arugula greens
- 2 cups Aged white cheddar grated
Preheat the oven to 350 degrees.
On the stovetop, heat a 10-11-inch cast iron skillet or oven proof skillet with cooking spray to medium high heat. Once hot, add the bacon and cook to desired crispiness 3-5 minutes per side. Remove from heat, reserve 1 tablespoon of rendered bacon.
Toss in the chopped asparagus to the hot skillet, and cook for 4-5 minutes, or until lightly browned. Remove the skillet from heat.
In a large bowl, whisk together the eggs and half and half until smooth. Toss in most of the bacon (reserve 1/4 cup of the bacon for the topping), 1 cup of the cheese and the chopped greens. Pour the egg mixture inside the hot skillet with the asparagus. Give it a quick stir and transfer to the oven.
Bake for 18 minutes, or until the quiche is puffing up and mostly firm. Remove and top with remaining cheese and bacon. Place back inside the oven for another 2-3 minutes.
Remove from heat. Let sit for 5 minutes before slicing and serving.