High-Protein Bacon Mushroom Quiche
High-Protein Keto Bacon Mushroom Quiche
Low carb • Sugar-free crustless bacon mushroom quiche — 60 minutes, six slices
This is a high-protein keto bacon mushroom quiche, not a flour-crust diner pie. Eggs, cream, bacon, and sautéed mushrooms bake in a fluted dish until the top is gold and the center is just set, like the photo. Sixty minutes. No pastry crust, no sugar.
Six slices. Cook the mushrooms dry or the custard stays wet.
Why you’ll love this quiche
- 18g protein per slice — eggs, bacon, and cheese
- 4g net carbs — no pastry crust
- About 60 minutes, one dish
- Gold top, mushroom slices, bacon bits, like the photo
- No boxed mix, no sugar
- It slices after a 10-minute rest
Health notes
- Protein: High. Eggs and bacon carry the slice.
- Lower carb than diner quiche: No flour crust. Close to keto-zero at 4g net.
- Six slices: Macros are per slice, not the dish.
- A pastry crust or extra onion will jump the carbs. Keep it crustless.
Key element — cook the mushrooms dry, then a set custard
Wet mushrooms flood the eggs. Sauté them until the pan is dry. Whisk eggs, cream, and cheese, fold in bacon and mushrooms, bake until the top is gold and the center barely jiggles, like the photo.
Ingredients
Quiche (6 slices)
- 6 large eggs
- 3/4 cup heavy cream
- 6 slices bacon, cooked and chopped
- 8 oz mushrooms, sliced
- 1 cup shredded cheddar or Gruyère
- 1/4 cup grated Parmesan
- 2 green onions, sliced
- 1 clove garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 Tbsp chopped parsley
Swaps
- Turkey bacon: Same 6 slices if you want a leaner slice.
- Spinach: Add 1 cup wilted, squeezed-dry spinach with the mushrooms.
- Pastry crust: Skip it. That is how carbs jump.
Instructions
| 1 | Heat. Heat oven to 350 F (175 C). Grease a 9-inch fluted dish. |
| 2 | Mushrooms. Sauté mushrooms and garlic until the pan is dry. Cool 2 minutes. |
| 3 | Custard. Whisk eggs, cream, salt, and pepper. Stir in cheddar, Parmesan, bacon, mushrooms, and most of the green onion. |
| 4 | Fill. Pour into the dish. Top with remaining onion. |
| 5 | Bake. Bake 35 to 40 minutes until the top is gold and the center is just set, like the photo. Rest 10 minutes. Add parsley. One sixth is one slice. |
Pro tips
- Cook the mushrooms until dry. Extra liquid keeps the center wet.
- Do not overbake. Pull it when the center barely jiggles.
- Rest 10 minutes so the slice holds.
- A fluted dish browns the edge the way the photo looks.
- Save a few mushroom slices for the top so they show.
Nutrition
| Nutrient | Per slice (1 of 6) |
|---|---|
| Calories | 280 |
| Protein | 18g |
| Net carbohydrates | 4g |
| Total carbohydrates | 5g |
| Fiber | 1g |
| Total fat | 21g |
| Sodium | 520mg |
Estimates with eggs, cream, bacon, mushrooms, and cheese. A pastry crust will raise carbs. This is a high-protein, lower-carb quiche, close to keto-zero.
Variations
Spinach
Add 1 cup wilted, squeezed-dry spinach with the mushrooms.
Jalapeño
Add 1 Tbsp minced jalapeño with the onion.
Sausage
Swap the bacon for 6 oz cooked crumbled sausage.
Muffin tin
Bake in 12 greased cups at 350 F for 18 to 20 minutes.
Storage
| Method | Time | Notes |
|---|---|---|
| Eat now | Best | After a 10-minute rest |
| Refrigerator | Up to 4 days | Reheat at 325 F until warm |
| Freezer | Up to 1 month | Wrap slices. Thaw overnight |
FAQ
Test your knowledge
5 quick questions about this quiche
1. Protein per slice?
2. Net carbs per slice?
3. How many slices in the dish?
4. Why cook the mushrooms dry first?
5. Why skip a pastry crust?
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