This is an easy crustless (keto-friendly) quiche recipe or mini-quiche recipe that tastes great. The best part is, it doesn’t require a crust so it’s great for those following a keto-type diet or those avoiding processed foods.
Another fantastic thing about this quiche recipe is that you can easily substitute an alternative meat, cheese, or vegetable and still get great results.
Although the original recipe calls for bacon as the meat, swiss for the grated cheese, and spinach for the vegetable; over the years I’ve used many different meats, cheeses, and vegetables with good success.
Just as starting suggestions, for the meat you can substitute crumbled, cooked sausage or finely chopped ham; for the cheese, you can substitute jarlsburg, gruyere or cheddar; and for the vegetable, you can try cooked broccoli, chard, or just about any chopped vegetable (or combination of chopped vegetable) that makes you happy.
Just remember to keep the proportions of ingredients about the same – if you do that then the recipe seems to be fairly flexible.
For example, I’ve used jarlsburg, bacon, and broccoli to produce a tasty crustless quiche. I tend to make this quiche recipe when we have a bit of meat and cheese left-over and just pick the vegetable fresh from the garden (and chop/cook it before substituting it in the recipe).
This recipe can also be made in mini-muffin tins or regular muffin tins. If you make it in mini-muffin tins it makes about 40 individual servings or 12 servings in regular muffin tins.
The individual servings make it a convenient crustless keto-friendly quiche for a quick breakfast. Just reheat the individual servings gently in the microwave for a quick and healthy breakfast.
For another keto-friendly, fast and easy breakfast idea, try this Eggcellent (Keto-friendly) Overnight Breakfast Bake.
- 1 cup Swiss cheese (grated)
- 8 - 10 slices bacon (cooked and crumbled)
- 1/4 cup onion (finely chopped)
- 4 eggs
- 14 ounces small curd cottage cheese
- 1 package frozen chopped spinach (cooked & drained)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon Worcestershire sauce
- 3 dashes hot sauce
Preheat the oven to 350 degrees.
Sprinkle the cheese in the bottom of a greased 10-inch pie plate, then sprinkle on the bacon, and then the onion.
Mix the remaining ingredients until well blended, and pour over the cheese, meat, and onion.
Bake for 35 - 45 minutes, or until firm in the center and slightly browned on top.
Let stand 10 - 15 minutes before cutting.
If using mini-muffin tins, bake for approximately 20 minutes.
If using regular muffin tins, bake for approximately 25 minutes.