Bacon and Tomato Quiche

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Course All Recipes, Breakfast, Lunch
Cuisine All, Low Carb, Paleo
Servings 8
Calories 163 kcal


  • 1 small/medium zucchini grated
  • 1 egg beaten
  • 1 1/2 tbs coconut flour
  • 1 tsp flax meal optional
  • 1 tbs butter or coconut oil melted
  • 1/8 tsp sea salt
  • 5 eggs beaten
  • 1/2 cup egg whites
  • 3 tbs almond milk
  • 5 slices bacon cooked and chopped
  • 1/2 cup cauliflower ground into rice
  • 1/2 cup fresh spinach chopped
  • 1/4 tsp Ground Mustard
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper
  • 2 small/medium tomatoes sliced
  • 1/2 cup reduced fat cheese grated


  • Preheat oven to 400 F, and grease or oil pie dish.
  • Grate or use processor on zucchini.
  • Wrap grated zucchini in layered paper towels or cheese cloth. Squeeze and drain liquid from zucchini over sink. Place drained zucchini in large bowl.
  • Add all the remaining crust ingredients to the zucchini and mix together.
  • Place zucchini mixture into pie dish. Use the back of a spoon to spread mixture around pie dish, until dish is covered in zucchini crust mixture.
  • Bake zucchini crust in oven for 9 minutes.
  • Remove crust from oven (leave oven on). Set aside.
  • In large mixing bowl combine: eggs, egg whites, milk of choice, ground mustard, sea salt, and black pepper.
  • Grate or use processor on the cauliflower until rice texture forms.
  • Add cauliflower rice, chopped spinach, and chopped bacon to the egg mixture and combine.
  • Pour egg mixture into zucchini crust.
  • Place tomato slices on top of quiche.
  • Bake for 28 minutes, but check at 20 minutes to see if crust edges are browning too much.
  • Loosely cover the top of pie dish with a parchment paper sheet. Place back in oven for remaining 8 minutes, or until top is browned and center is firm and set.
  • Add optional cheese and put back in oven for 2 minutes.
  • Remove and let cool.
  • Slice and serve



Calories: 163kcalCarbohydrates: 7gProtein: 12gFat: 10gSodium: 421mgFiber: 3gSugar: 4g
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