Spinach Feta Bacon Crustless Quiche (Low-Carb)

This recipe can serve as breakfast, lunch, or dinner! Pack with tons of yummy things.

crustless-quiche-2

I love making quiches to have for breakfast throughout the week… well, if you couldn’t tell, I really like anything that I can make ahead of time and enjoy throughout the week. I love cooking, but I love cooking when I have lots of time and I can spend hours in the kitchen. I don’t really like it when it is 5:30 and everyone is starving but I haven’t even started dinner. Or when it is 8:15 and I was supposed to leave at 8 but I haven’t had breakfast yet.

Enter: make ahead dishes… the extent of this reheat is slicing and microwaving. Thats it! And it seriously tastes just as good. I love to top my with a little bit of salsa and some fresh herbs. The perfect breakfast to keep you fueled until lunch. Or even the perfect breakfast for dinner. Serve it with a salad on the side and you are good to go! I think a greek salad could pair really well with this because we already have the spinach, feta, and Greek seasoning in the quiche to compliment those greek salad flavors.

The most important part of this recipe is to squeeze out the water from the spinach. What I do is thaw the spinach in the microwave and then use paper towels to get out all the excess moisture. This is so important because it helps make sure the quiche isn’t super water-y because then it will get a really weird consistency. Trust me, I have been there and it is no bueno!

Spinach Feta Bacon Crustless Quiche (Low-Carb)

This recipe can serve as breakfast, lunch, or dinner! Pack with tons of yummy things.

Ingredients:

8 oz button mushrooms, sliced thinly
1 clove garlic, minced
10 oz box frozen spinach, thawed
1/2 cup roasted red bell peppers, chopped
5 large eggs
1 cup water
1/2 cup feta cheese
1/4 cup grated parmesan
1/2 cup shredded mozzarella
salt and pepper to taste

for topping: bacon, salsa, and fresh herbs

Directions:

Preheat the oven to 350 degrees. Squeeze the excess moisture from the thawed spinach, using paper towels.

Add the mushrooms, garlic, and a pinch of salt and pepper to a non-stick skillet with a drizzle of olive oil. Sauté the mushrooms and garlic until the mushrooms are soft and all of their moisture has evaporated away, about 5-7 minutes.

In a large bowl, whisk together cooked mushrooms, spinach, roasted red bell peppers, eggs, water, feta cheese, grated parmesan, shredded mozzarella, salt and pepper.

Spray a 9-inch pie dish with non-stick spray. Pour egg mixture into prepared pie dish. Bake for 45-55 minutes, or until the top is golden brown (ovens may vary). Cut into six slices and serve.