Sweet Baby Jesus touched my soul through this quiche, I swear to you.
Ok, but on a serious note this quiche is fantastic and not too shabby for macros. Truth be told, I had never had a quiche until this past year. I had gone to a bed and breakfast and the woman made this for breakfast one day and after tasting it, I had died and gone to heaven. She so graciously gave me the recipe she used and I made some healthier substitutions for this creation to come to life.
The recipe and nutrition information are at the bottom of the page, but please read through my notes below for the substitutions I made and minor notes about the recipe.
Notes
I made some minor changes to the ingredient list. I substituted bacon for Butterball’s low-sodium turkey bacon. For the life of me, I couldn’t find shredded Swiss cheese and didn’t want to shred it myself, so I just bought the sliced cheese and chopped it up, it seemed to work fine. I used 1/2 tsp of salt and pepper, but it is totally your preference.
Some other substitutions you could make is egg whites instead of whole eggs, using bacon instead of turkey bacon, using a different cheese or having a variety of cheeses. If Swiss cheese doesn’t suit your fancy, you could swap it out for cheddar or Monterrey Jack cheeses. You could add more veggies, like mushrooms or bell pepper. For a low-fat alternative, you could use a cauliflower crust, low-fat cheese, and a low-fat heavy cream/ cream alternative. Really, the options are endless!
I hope you enjoy! Leave a comment if you tried it and let me know your thoughts!
P.S. There is a low-fat alternative to this recipe to make it even more macro friendly coming soon 😉
Spinach and Bacon Quiche
Ingredients
- 6 large eggs
- 1 1/2 cups heavy cream
- Salt and pepper
- 2 cups chopped fresh baby spinach, packed
- 1 pound bacon, cooked and crumbled
- 1 1/2 cups Swiss cheese
- 1 (9-inch) refrigerated pie crust
Directions
- Preheat oven to 375ºF.
- Spray a 9-inch glass pie pan lightly with oil. Fit the pie crust to the pie pan.
- Cook the bacon in the Air Fryer for less grease (360ºF for 5 min., then flip and cook for 5 more min.), if you don’t have an Air Fryer you can cook it in the oven at 400ºF for 10-15 min. on each side until crispy.
- Combine the eggs, heavy cream, salt, and pepper in a food processor or blender.
- Layer the chopped spinach, chopped bacon, and cheese in the bottom of the pie crust.
- Pour the egg mixture on top.
- Bake for 35-45 min until the egg mixture is set.
- Cut into 8 wedges.
Lifestyle Worthwhile 
I can’t wait to try this. It looks amazing!
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