Bacon and Spinach Crustless Quiche with Caramelized Onions
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.
Bacon and Spinach Crustless Quiche with Caramelized Onions
What you need:
- 12 eggs
- splash of cream
- 4 oz Swiss cheese, grated or cut into small squares
- 1/2 lb bacon, diced into small pieces
- 1 medium onion, diced
- 1 bag frozen chopped spinach
- 2 tbsp butter
- 1 tbsp Parmesan cheese
- pepper
What you do:
- In one skillet, melt the butter and add the onions. Cook on low for literally like 20 minutes until the onions start turning brown and caramelizing, like this:
- In another skillet, cook the bacon pieces until crispy. Put on paper towel and drain. Save the bacon grease.
- In the skillet with the onions, add in the frozen spinach and approximately 1 tbsp of the bacon grease.
- Cook and stir until spinach cooked all the way through.
- In a large bowl, beat the eggs with a splash of cream.
- In a baking dish, pour in the spinach/onion mixture, then pour the egg over the top.
- Add in the Swiss cheese and stir a bit.
- Top with the cooked bacon, sprinkle some Parmesan and black pepper
- Bake in over at 350 for 20 mins or so until eggs are cooked through.
- Oooey, gooey, protein and fat!!
I’m going to try and provide the nutritional facts for most of my recipes from now on. This recipe is based on six servings so one serving size is shown below. Is this helpful?
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OMG That looks amazing! Must try this!
I think I might make this for dinner one night next week. Does it reheat well?
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!
Holy Toledo that looks scrumptious.
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!
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!!
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!
AA – that looks fantastic!!! I will be making that pronto with cheddar cheese (since I always have that on hand). YUM!
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!
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!
That looks so good. It would be perfect for an elegant brunch.
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?
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?
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!!
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.
gonna try this for dins tomorrow I think. I am SO sick of eating out and this looks way tastier.
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…
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!
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.