Keto Crustless Quiche

This is the ultimate meal prep recipe that you will thank yourself for making on busy weekday mornings. I like to keep a batch of Keto Crustless Quiche in the freezer so that I can pop it in the toaster oven or microwave and have a decent breakfast when I’m rushed for time.

This recipe is super flexible and forgiving. I made it with bacon, mushrooms, shallot and spinach but you could substitute sausage for the bacon and use any combination of vegetables that you have on hand. The addition of the nutritional yeast gives it a nice cheesy taste, but if you’re not doing a Whole30, you could always add a little cheese.

Omit the bacon/sausage for an easy vegetarian/vegan version. This recipe is sugar-free, gluten-free, paleo, Whole30 and keto.

this …

Meal Prep Hack – Keep a Batch In The Freezer

Store the cooked egg cups in an airtight container in the refrigerator for three days. To reheat, place them on a baking sheet and heat for 5 – 7 minutes in a 400F oven until hot. Or pop them in the microwave for a minute.

Freeze the egg cups in a single layer on a baking sheet covered with plastic wrap for 4 hours. Then transfer the frozen egg cups to an airtight container and store in the freezer for up to 6 months.

Easy Clean Up – Silicone Muffin Tin Liners

I found these silicone muffin tin liners on Amazon for $8 and they are terrific. Just spray them with avocado oil or coconut oil spray before you fill them and your Crustless Quiches will pop right out. You can clean them right in the dishwasher.

Try this Keto Crustless Quiche recipe and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.

PIN IT

Keto Crustless Quiche

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: jzmcbride
• Total Time: 55 minutes
• Yield: 12 quiche 1x

Print Recipe

Pin Recipe

Description

The ultimate meal prep recipe, keep this Keto Crustless Quiche in the freezer for a healthy grab and go breakfast when you’re pressed for time. This recipe is sugar-free, gluten-free, paleo, Whole30 and keto.

---

Ingredients

Units USM Scale 1x2x3x

• 12 eggs (ideally pasture raised)
• 1/4 cup full fat coconut milk
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon ghee
• 1 shallot, chopped
• 1 cup sliced mushrooms*
• 2 cups baby spinach*
• 2 tablespoons nutritional yeast
• avocado oil or coconut oil spray
• 4 ounces cooked chopped bacon (or substitute sausage)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat oven to 350F. Place muffin liners into a 12-cup muffin tin. Lightly grease the liners with avocado or coconut oil spray.
2. In a large bowl or blender, combine eggs with coconut milk, salt, pepper and brewers yeast.
3. In a small frying pan, sautee shallot and mushrooms in ghee for approximately 5 minutes until soft. Add spinach and stir until wilted. Mix in chopped bacon.
4. Add 1-2 tablespoons of the bacon and vegetable mixture to each muffin tin. Top with the egg mixture so that each compartment is 2/3 full.
5. Bake for 20 minutes until the centers are set and a toothpick inserted into the middle of each egg cup comes out clean.
6. Allow the egg cups to cool in the pan for 20 minutes and then release them to a cooling rack.
7. Serve immediately or let them cool to room temperature before storing.

Notes

*Feel free to substitute other vegetables.

Store the cooked egg cups in an airtight container in the refrigerator for three days. To reheat, place them on a baking sheet and heat for 5 – 7 minutes in a 400F oven until hot. Or pop them in the microwave for a minute.

Freeze the egg cups in a single layer on a baking sheet covered with plastic wrap for 4 hours. Then transfer the frozen nuggets to an airtight container and store in the freezer for up to 6 months.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: recipe
• Method: oven
• Cuisine: American