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Crustless Mini Quiche Lorraine
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Low-carb mini quiche Lorraine in muffin cups, simple and delicious!
Ingredients:
  • nonstick cooking spray
  • 1 (6 ounce) bag fresh spinach, finely chopped
  • 1 (14 ounce) package cooked bacon, chopped
  • 3 tablespoons dried chives
  • 6 ounces Swiss cheese, shredded
  • 8 large eggs
  • 1 cup heavy cream
  • 4 teaspoons salt-free seasoning blend
  • 1 teaspoon onion powder
  • 0.5 teaspoon garlic powder
  • freshly ground black pepper to taste
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and lightly coat a 12-cup standard muffin tin with nonstick spray.
  • Coat a skillet with nonstick spray and gently cook the spinach over medium-low heat until just wilted, approximately 3 minutes. Remove from heat.
  • In each muffin cup, layer bacon, drained spinach, chives, and Swiss cheese evenly.
  • In a mixing bowl, combine eggs, cream, seasoning blend, onion powder, garlic powder, and pepper until smooth. Slowly pour the mixture into each cup, leaving a little space at the top.
  • Once the oven has been preheated, bake the quiche until a knife inserted in the center comes out clean, which should take around 25 minutes. Take it out of the oven and allow it to rest for 5 minutes before serving; don't worry if the puffy quiche settles and flattens, it's completely normal.

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