Bacon and Spinach Crustless Quiche with Caramelized Onions

Oct 1, 2010 by

Some people were telling me I wasn’t getting enough fat. Some people were telling me I wasn’t getting enough protein I also needed to lower calories. How can I fix all three? Quiche! With BACON! This is ridiculously easy, save for the 742 hours it takes to caramelize the onions.


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19 Comments

  1. Far Out Foods

    OMG That looks amazing! Must try this!

  2. MadameQueen

    I think I might make this for dinner one night next week. Does it reheat well?

  3. KarenAZ

    If you like caramelized onions, make them in the crock pot! Fill your crock pot with sliced onions (it takes 8-10 to fill my crock pot), toss in a stick of butter (REAL BUTTER!), cook on low for 8 to 10 hours (stir every once in awhile). You will end up with delicious golden onions, super easy to toss into almost anything. Store in the fridge in a tightly sealed quart jar.

    full disclosure–I read about this on someone's blog, but I don't remember who. Sorry!

  4. Liz the Insane

    Holy Toledo that looks scrumptious.

  5. V

    i think the only issue with this delicious meal is there is a fair bit of fat per serving at 20g.
    Maybe making half egg whites to full eggs (reduce some fat and cholesterol there), and turkey bacon vs. regular bacon?

    carmelized onions must have butter mmm

    I think i'm going to make a slightly altered this…yummers!
    You are so kitchen creative!

  6. Sunny

    That looks awesome. I'm hungry and hate the fact I don't have any frozen spinach or Swiss cheese in the house so I can make this for dinner before work tonight!!

  7. AndreAnna

    V – yes, those are good subs for people who follow low-fat.

    However, part of the concept of "primal" living is not to be afraid of fat; more importantly, that we actually need it. Low-fat foods and products tend to be overprocessed and full of extra sugar. Saturated fat has been recently debunked as The Culprit for heart disease and high cholesterol; refined carbohydrates and sugars are far more evil than the fat that our bodies evolved on.

    Let me know if you'd like more information and I'd be happy to write a post or point you to some informative links. Or just google The China Study, which was one of the most recently overturned long-thought scientific research pieces on saturated fats and the role in disease.

    But that being said, it makes me happy that so many of my recipes are easily adaptable for so many different people.

    Thanks for commenting!

  8. Robyn

    AA – that looks fantastic!!! I will be making that pronto with cheddar cheese (since I always have that on hand). YUM!

  9. dementeddrama

    This is almost exactly what I put into my morning omelet. Spinach, bacon, onion when I have time to cook them, cheddar, and hot sauce on top. I'm planning on making mini-fittatas (just like a quiche but use a mini-muffin pan instead of a pan) using almost exactly this same recipe. Except I'm adding hot sauce to the egg mixture. I'll let you know how it goes.
    And to MadameQueen – every crustless quiche I've made reheated VERY well. They were better reheated then the night of. That's why they're my make-ahead breakfast!

  10. JoJo

    Looks yummy. I love caramelized onions. Always cook a huge batch if I'm going to do it, since it takes so long. The crockpot idea is intriguing.

    PS- love getting the nutritional values!

  11. Lisa

    That looks so good. It would be perfect for an elegant brunch.

  12. Jennifer

    This looks yummy … except, do you have any ideas for a substitute for the spinach? Cooked spinach makes me gag – I blame my mother and canned spinach. I suppose any veggie could work, no?

  13. AndreAnna

    Jennifer: I actually thought about making it with broccoli: do you like that? I bet it would also be delicious with roasted brussel sprouts. What veggies do you like?

  14. FlamingAndromeda

    Just had to let you know I made this tonight for dinner. Everyone ate it and loved it…including my 11 year old boy who hasn't really liked a lot of green leafy vege…thanks for such a great recipe!!

  15. I make a quiche like this with curly kale, chopped almonds and nutmeg – that’s quite good, even if the kale is a bit chewy.

  16. gonna try this for dins tomorrow I think. I am SO sick of eating out and this looks way tastier.

  17. Sarah

    I tried this tonight…only trouble is with the baking time. It’s been in 30 minutes and still very liquidy in the middle. Maybe it’s the size of my pan. I used a 9″ pie plate. What size did you use, AA? I’m thinking it should end up being a thinner layer in the pan to bake faster…

    • AndreAnna

      Hmm, baking time is so variant, especially with eggs and how much you beat them, the humidity, etc. And also how moist the spinach was. Just keep cooking it on low (350) until the middle is cooked through, there should be no burning at that temp. Let me know how it comes out!

      • Sarah

        Well, I ended up taking out some of the done part for my kids, because they were STAAARRRVVIIINNNGGG, MOMMY!so the runny middle filled in that area and didn’t take much longer to cook. I think next time, though, I’ll put it in a 9×9 so it’s a bit thinner and hopefully cooks faster.

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