I had a pretty hardcore pig-out fest this weekend, so I decided to make it up to my body by cutting some carbs for a couple of days. Usually cutting carbs really bums me out and is hard for me to do, but this oh-so-flavorful and very filling crustless quiche redeemed my faith in low-carb meals that are actually really tasty AND leave me satisfied.
Because this crustless quiche is full of some of the best flavors around (I mean, bacon, blue cheese, spinach? What’s not to like?), I didn’t even feel like cutting carbs was even the tiniest punishment. In fact, I thoroughly enjoyed my meal . . . and guess what? I’m even looking forward to eating the leftovers for lunch tomorrow. Win, win.
6 large eggs
1 Tbsp. olive oil
1 c. whole milk
2 oz. blue cheese
½ c. shredded mozzarella
3 strips of bacon, cooked and crumbled
2-3 c. spinach leaves
2 green onions, sliced
Salt and pepper
Preheat the oven to 350 degrees.
Heat olive oil in a skillet over medium high heat. Cook the spinach until it’s wilted, about 1-2 minutes. Season with salt and pepper.
Coat a pie dish with non-stick spray. Place the spinach in the bottom of the dish. Top with green onions, blue cheese, bacon, and mozzarella.
Whisk together the eggs, milk, salt, and pepper. Pour the mixture over the spinach, cheese, and bacon.
Bake for about 45 minutes, or until the quiche is set and golden brown.