A couple of weeks ago we decided to go low carb. The hubs did some research on the Keto diet and after some discussion we decided to give it a try. I won’t go into too much detail but weight loss aside we’re seeing other benefits. More energy is the biggest one, though my husband’s late-blooming allergic reaction to the cat has disappeared as well.

Anyway. We eat a lot of eggs now. And since I have to commute from you-know-where we need to plan and make our meals ahead of time. This led to a lot of scrambled eggs. Like. Almost every day. I can’t take it anymore! So I got it into my head that I have never made a quiche before and that a quiche with spinach and bacon and no crust would be good. So I did it. And it is good. The recipe makes 8 servings and leftovers can be frozen and reheated.


  • 5 large eggs
  • 1/4 cup heavy cream
  • 10 strips of bacon
  • 1 large bag of spinach (250-300g), chopped
  • 2.5 ounces sharp cheddar cheese, shredded
  • 1 Tablespoon salted butter
  • Salt and pepper to taste


    1. Chop up bacon and cook in non-stick pan. When done, remove from pan and set aside.
    2. Add butter to bacon grease in the pan and sauté the spinach till tender. It will be shiny and dark green. Remove from heat.
    3. In a large bowl whisk eggs. Add the cream, salt and pepper and whisk.
    4. Add the bacon and spinach and stir well.
    5. Stir in shredded cheese.
    6. Pour mixture into a greased (cooking spray) 10″ pie plate and bake at 350 °F (175 °C) for 35-40 minutes or until set and slightly browned.
    7. Allow quiche to stand for 10 minutes before cutting and serving.

    Sounds pretty decadent and couldn’t possibly be healthful, right? Think again! The numbers (per serving): Calories: 212 Net Carbs : 0 Carbs: 1 Fat: 18 Protein: 11 Fiber: 1 Potassium: 220

    {February 4, 2013}