Filled with pops of sweet sundried tomatoes, spinach, and bacon, this Spinach and Sun-Dried Tomato Quiche is the perfect breakfast for brunch, meal prep, or your favorite family gatherings! With its fluffy and buttery homemade crust, you’d never guess it was a lower carb option. It’s always a crowd-pleaser! {Gluten-free, keto & grain-free}
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Easy Spinach and Sun Dried Tomato Quiche
Homemade quiche is one of my go-to options for the holidays or anytime we have company over, and this low-carb version is so good! The egg filling is creamy and savory and packed with some of the most delicious ingredients of all time.
But, it’s the homemade quiche crust that makes it extra special! Almond and coconut flour give it a nutty, crispy, buttery texture that tastes just like your favorite quiche!
For more quiche recipes, check out my Crustless Asparagus Quiche and these Mini Crustless Quiches.
Why You’ll Love This Quiche with Sundried Tomatoes
- Formulated by a Registered Dietitian to be full of fiber, protein, and healthy fats to keep you full and energized for hours
- Naturally gluten-free and low carb for those with specific dietary needs
- Easy brunch dish for Easter, Mother’s Day, a baby shower, etc.
- The leftovers reheat wonderfully for easy meals later in the week
- Can be served for breakfast or lunch!
- Packed with dark green leafy veggies
- Contains 17g of protein per serving
- Incredible flavor combination the whole family will love
- Ready in about an hour!
Ingredient Notes:
- Almond flour: Made by grinding blanched almonds into a fine powder, almond flour is a great source of fiber and healthy fats.
- Coconut flour: Coconut flour is very high in fiber and makes your pie crust extra tender and flaky. So good!
- Coconut oil: To bind the pie crust together.
- Eggs: These are essential in any quiche. Feel free to replace some of the whole eggs with extra egg whites if you want to reduce the fat and further increase the protein.
- Milk: For a creamy texture. You can replace this with heavy cream for an even richer custard filling, but I usually use whole milk.
- Bacon: I like to use thick cut bacon and bake it until crispy. Uncured, nitrate-free bacon is best.
- Baby Spinach: Use fresh spinach for the best flavor. It will wilt quickly as you cook it with the onion.
- Onion: Dice either a white or yellow onion.
- Sun-dried tomatoes: These have a naturally sweet, savory flavor that brings the whole quiche together. Strain off any oil (but save it for homemade salad dressings).
- Parmesan Cheese: This pairs really well with the Italian flavors in this quiche and adds a hearty, salty note.
- Salt & black pepper
Step-By-Step Instructions
Step 1: Prepare Almond Flour Quiche Crust:
This almond flour crust only takes a few minutes to whip together and the end result is a delicious and fluffy crust that rivals your typical higher carb crust!
- To make the crust, combine the coconut flour, almond flour and salt in a medium-sized bowl.
- Stir in 2 eggs and coconut oil until well blended. The mixture should form a crumbly dough.
- Using your fingers, press the mixture into the bottom and up the side of a deep dish pie plate (I recommend a 9-inch pie plate). You may wish to wet your fingers slightly to prevent the dough from sticking to your hands.
- Blind bake for 5 minutes in the oven set at 375 degrees F and set aside.
Step 2: Make the Spinach Egg Mixture:
- Whisk the eggs and milk in a large bowl until combined.
- In a large skillet over medium-high heat, cook bacon until crisp, about 10-12 minutes. Place on paper towel to soak up excess grease. Finely dice the bacon and set aside.
- Add the spinach and onion to the drippings in the skillet and cook for about 5 minutes or until onion is golden and spinach has wilted.
- Add the vegetables to the egg mixture and mix well. Stir in the parmesan cheese, sun-dried tomatoes, bacon and salt and pepper.
- Pour mixture into the prepared crust.
Step 3: Bake & Enjoy!
- Place in the oven and bake for 40 minutes or until quiche is puffed and knife inserted into the center comes out clean. It should be golden brown along the edges, as well.
Expert tip: You may need to cover the edges of the crust with foil after 20 minutes to prevent over browning, if necessary. Allow the quiche to stand for at least 20 minutes before cutting into individual pieces.
How to Store
Let any leftover quiche cool to room temperature, then transfer to an airtight container or wrap the pie pan with plastic wrap. Store in the fridge for up to four days.
To Reheat:
Reheat by placing the quiche in the microwave for 1-2 minutes.
Alternatively, you can cover the quiche with foil and place it in the oven set at a low temperature for 10 minutes or until heated through.
Recipe FAQ:
You can tell if it’s cooked long enough by inserting a knife into the center of the egg mixture. The knife should come out clean.
If you’re finding that the crust is browning too quickly, you can wrap cover the edges with some foil after about 20 minutes of baking.
Yes! I would recommend slicing it first and freezing the slices individually in an air-tight container. I haven’t tried freezing the whole quiche yet, so if you do try it out, let me know how it turns out in the comments below! To defrost, let the slices thaw in the fridge for at least 24 hours then reheat before serving.
Serving Suggestions
This quiche goes especially well with a salad or a side of roasted veggies or your favorite fruit salad!
Try out the following recipes:
- Spring Mix Salad
- Healthy Roasted Potatoes
- Cottage Cheese Bagels
- Tossed Green Salad
- Holiday Fruit Salad
- Christmas Fruit Wreath
Recipe Variations
- Change the protein: You can replace the bacon with turkey bacon or browned sausage crumbles instead. For a vegetarian quiche, skip the bacon altogether.
- Adjust the cheese: Parmesan is a classic, but you can also use goat cheese, feta, aged white cheddar cheese, or whatever cheese you prefer.
- Use your favorite quiche crust: Not gluten-free or sensitive to almond flour? Use your favorite whole wheat pastry crust instead or bake mini crustless quiches!
- For extra flavor: In addition to the bacon and sun-dried tomatoes, you can also add some fresh basil or a swirl of basil pesto for a bright, herby flavor.
More Recipes You’ll Love
- Spinach Zucchini Frittata
- Egg White Breakfast Casserole
- High Protein Breakfast Burritos
- Turkey Sausage Egg Muffins
- Egg White Wraps
- High Protein Breakfast Casserole
Did you make this recipe? Scroll down to leave a star rating and review!
Bacon, Spinach and Sun-Dried Tomato Quiche {Low Carb}
Ingredients
For the crust:
- 3/4 cup coconut flour
- 3/4 cup almond flour
- 1/4 teaspoon salt
- 2 eggs
- 6 tablespoons coconut oil melted
For the egg mixture:
- 8 large eggs
- 1/2 cup milk
- 8 slices bacon
- 4 cups baby spinach, tightly packed
- 1 cup finely diced onion
- 1/2 cup finely shredded parmesan cheese
- 1/4 cup finely chopped sun-dried tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 375 degrees F. Combine coconut flour, almond flour and salt in medium bowl. Stir in 2 eggs and coconut oil until well blended. The mixture should form a crumbly dough. Using your fingers, press into the bottom and up the side of a deep dish pie plate. Bake for 5 minutes.
- Whisk eggs and milk in a large bowl until combined. In a large skillet over medium-high heat, cook bacon until crisp, about 10-12 minutes. Place on paper towel to soak up excess grease. Finely dice the bacon and set aside.
- Add the spinach and onion to the drippings in the skillet and cook for about 5 minutes or until onion is golden and spinach has wilted. Add vegetables to egg mixture and mix well. Sit in the parmesan cheese, sun-dried tomatoes, bacon and salt and pepper. Pour mixture into prepared crust.
- Bake for 40 minutes or until quiche is puffed and knife inserted into the centre comes out clean. You may need to cover the edges of the crust with foil after 20 minutes to prevent overbrowning, if necessary. Allow the quiche to stand for 20 minutes before cutting.
Notes
Nutrition
This recipe was originally posted in March 2020 and the photos and text were updated in December 2024.
THIS SOUNDS LIKE IT WOULD BE GOOD TO TRY. MY QUESTION IS I WAS DIAGNOSED WITH DIABETES IN
NOVEMBER OF 2019. WOULD YOU RECOMMEND THIS TO A PERSON WITH DIABETES ? ? IF YOU DO THAN HOW CAN I GET A COPY OF THE RECIPE WITH OUT COPYING ALL OF THOSE PAGES ? ? THANK YOU.
You could certainly incorporate this quiche into your diet, as it’s a good source of protein, healthy fats and fibre. With diabetes, it’s all about balancing your carbohydrate intake throughout the day. You certainly don’t want to cut carbs out all together, but instead, monitor your portion sizes and choose carbohydrates that are lower on the glycemic index wherever possible. I recommend seeing a Registered Dietitian if you’d like more individualized recommendations. You can print this recipe by hitting the “print recipe” button at the top of the post right under the title. Hope that helps!