This simple breakfast quiche is healthy and low-carb with no crust! Made in under 30 minutes with only a handful of ingredients. This keto friendly quiche is loaded with asparagus, bacon, spinach, and a delicious white cheddar.
Your close friends and family, along with your future self, are writing to thank you for this Crustless Asparagus and Bacon Quiche!
Spring is the perfect time to enjoy all the delicious brunch recipes. 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!
As a nutritionist, I love to create recipes with wholesome, real food, ingredients. This quiche is loaded with protein, veggies, and antioxidants!
A healthy twist on classic quiche
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:
- Large Brown Eggs
- Baby spinach
- Aged white cheddar cheese or any cheddar that you prefer
- 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.
You can easily substitute different veggies and protein in this recipe. I love the addition of bell pepper or tomatoes, or using whatever vegetables are in season. Sausage or ham works perfectly here, and feel free to swap out the cheese. Gruyere or Swiss are delicious options!
You can also use a pie plate in place of a cast iron skillet. A smaller pie plan will require an extra 8-10 minutes of cook time.
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.
Other Breakfast and Brunch recipes you will love!
- Keto Eggs Benedict
- Almond Flour Cake Loaf with Coconut Glaze
- Fall Breakfast Hash
- Strawberry Coconut Breakfast Bake
30 minute Keto Quiche with No Crust!
This low-carb and Keto Quiche is made with no crust in less than 30 minutes! Loaded with protein, veggies, and flavor, this quiche is bound to be a hit and your next brunch.
- 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.