Crustless keto broccoli and bacon quiche

Crustless keto broccoli and bacon quiche

This quick and easy quiche only uses a handful of ingredients, yet it's certainly not lacking in flavor. A rich, creamy quiche that can easily make a wholesome breakfast, lunch, or dinner.

Crustless keto broccoli and bacon quiche

This quick and easy quiche only uses a handful of ingredients, yet it's certainly not lacking in flavor. A rich, creamy quiche that can easily make a wholesome breakfast, lunch, or dinner.
USMetric
4 servingservings

Ingredients

  • 1 tsp 1 tsp butter, for greasing
  • 4 oz. 110 g bacon
  • 4 4 eggeggs
  • ¼ cup 60 ml heavy whipping cream
  • 2 tbsp 2 tbsp Italian seasoning
  • ½ tbsp ½ tbsp onion powder
  • ¼ tsp ¼ tsp salt
  • 4 oz. 110 g broccoli, cut into florets
  • 6 oz. 175 g mozzarella cheese

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Preheat oven to 350 F° (175 C°). Grease a 9" (23 cm) pie plate with butter.
  2. Place the bacon in a cold skillet. Cook over medium heat until crispy, turning occasionally to brown evenly. Drain the bacon on a paper towel-lined plate, and then cut into the bacon small pieces. Set aside.
  3. In a medium-sized bowl, whisk together the eggs, cream, and seasonings until well combined.
  4. Place the broccoli and bacon pieces into the pie plate. Pour the egg mixture over the broccoli and bacon, and sprinkle the cheese on top.
  5. Bake on the middle oven rack for 20 minutes, or until golden brown. Cool for 5 minutes before serving.

Tips

Serve with fresh sliced tomatoes and leafy greens.

Store-bought, fully cooked bacon can also be used for this recipe. Measure 4 oz, and cut into small pieces.

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3 comments

  1. Christina
    Tried this recipe tonight and wasn’t a fan. If you like Italian seasoning, you might like this, but for our palates, there was way too much. If I try this recipe again, will definitely use half or a quarter amount of Italian seasoning. It did look and smell good, just couldn’t handle the overpowering taste.
    Replies: #2, #3
  2. Crystal Pullen Team Diet Doctor

    Tried this recipe tonight and wasn’t a fan. If you like Italian seasoning, you might like this, but for our palates, there was way too much. If I try this recipe again, will definitely use half or a quarter amount of Italian seasoning. It did look and smell good, just couldn’t handle the overpowering taste.

    Thank you for your feedback!

  3. katwoman153

    Tried this recipe tonight and wasn’t a fan. If you like Italian seasoning, you might like this, but for our palates, there was way too much. If I try this recipe again, will definitely use half or a quarter amount of Italian seasoning. It did look and smell good, just couldn’t handle the overpowering taste.

    I agree with Christina. When I saw that the recipe called for 2 tbsp dried herbs I knew it would be way too much, so used only 1 tsp. It also needed 30 minutes in the oven for the cheese to start to become golden brown like the photo. It was a bit dry, probably because I used pre-shredded part skim mozzarella. Will make it again if I can find shredded whole milk mozzarella. Too lazy to shred it myself. 😉

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