We're trying to cut down on carbs at our house. I'm always looking for delicious, healthy recipes to make, where I don't even notice the lack of carbs.
I love quiche, so instead of adding the crust, I poured my egg mixture into individual ceramic dishes, baked it, and came up with this low carb quiche with bacon and cream cheese.
Honestly, I thought I would miss the crust, but the quiche is so light and fluffy, I honestly didn't.
The bacon adds a rich smokiness. The sautéed spinach give it some good umami. But my favorite part of the quiche was the cream cheese. It doesn't spread during baking. Instead, you are left with these creamy sour bites. It was the ingredient that brought the most brightness and uniqueness. I promise, you will enjoy this recipe!
Low Carb Quiche with Bacon and Cream Cheese
- Servings: 6
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- 3 large eggs (or 4 medium)
- 1 1/2 cups heavy cream
- 1 6 oz bag of spinach
- 3 slices cooked bacon
- 1 teaspoon thyme
- 3 oz. Philadelphia Cream Cheese (brick)
- 1 teaspoon kosher salt
- 1 teaspoon olive oil
Preheat oven to 350F.
Chop and sauté the spinach in a pan with 1 teaspoon of olive oil, and and 1/2 teaspoon of salt. Thoroughly drain, and use a paper towel to get as much moisture as possible out of the spinach.
Put 3 large eggs in a bowl, and lightly whisk until the whites and yolks are completely combined. Add 1/2 teaspoon of salt, and 1 1/2 cups of cream, and lightly whisk until combined.
Roughly chop the bacon, and cut the cream cheese into 1/4 inch cubes.
Put six tart dishes on a baking sheet. Divide the spinach, thyme, bacon, and cream cheese evenly amongst the dishes.
Pour the liquid mixture into each dish, until it is about 3/4ths full. You can gently stir with a spoon if any of the ingredients are poking out of the top.
Note that we used 5 oz tart dishes which make nice single servings, but any cookware will work. There should be just over 2 cups of liquid.
Move the baking sheet to the oven, and cook for about 20 minutes, until the center is no longer liquid, but it should jiggle and have a soft texture.
Serve hot or cold. These will last in the fridge for 3 days, so you can make them beforehand and pull them out for brunch. They reheat nicely, one minute in the microwave.