High-Protein Keto Bacon Mushroom Quiche

Crustless bacon and mushroom quiche with a golden cheesy top — high-protein, low-carb, and ready in 60 minutes

This high-protein keto bacon mushroom quiche is creamy, savory, and fully crustless. Eggs, cheese, crispy bacon, and sautéed mushrooms bake into a golden quiche that slices clean. Every slice delivers 18 g of protein and only 4 g net carbs.

Completely sugar-free, low-carb, and perfect for breakfast, brunch, or make-ahead lunches.

Prep20 min

Bake40 min

Servings8 slices

Protein18g

Net Carbs4g

Calories280

Why you’ll love this quiche

18g protein per slice — a complete high-protein meal
Only 4g net carbs and fully sugar-free
No crust needed — eggs and cheese set into a firm slice
Ready in about 60 minutes
Bacon, mushrooms, and melted cheese in every bite
Excellent for meal prep and leftovers

Health notes

High protein: Eggs, bacon, and cheese make this very protein-dense.
Low carb: Skipping the crust keeps net carbs low.
Sugar-free: No added sugar of any kind.
Make-ahead: Slices reheat well for breakfast or lunch.

Key element — cook the mushrooms first

Sauté the mushrooms until their moisture evaporates. If you add them raw, extra water can make the quiche watery.

Ingredients

Filling

6 slices bacon, chopped
8 oz (225g) mushrooms, sliced
1 small onion or 2 shallots, diced (optional)
1 Tbsp butter or bacon fat
Salt and black pepper to taste

Egg mixture

8 large eggs
½ cup heavy cream
½ cup cottage cheese or extra cream (optional, for more protein)
1½ cups shredded cheese (Swiss, cheddar, or mozzarella)
¼ cup grated Parmesan
2 Tbsp chopped parsley
½ tsp garlic powder
¼ tsp salt
¼ tsp black pepper

Swaps

No bacon: Use cooked sausage or leftover ham.
Higher protein: Add cottage cheese or extra eggs.
Spinach mushroom: Fold in well-drained spinach with the mushrooms.
Dairy-light: Use part-skim cheese and a splash of cream.

Instructions

Preheat and prep. Preheat oven to 350°F (175°C). Grease a 9-inch pie dish or quiche dish.

Cook the bacon and mushrooms. Cook the bacon in a skillet until crisp. Transfer to a plate, leaving a little fat in the pan. Add the mushrooms (and onion if using) and cook until browned and most of the moisture is gone. Season lightly.

Whisk the eggs. In a large bowl, whisk the eggs, cream, cottage cheese if using, garlic powder, salt, and pepper. Stir in most of the shredded cheese and parsley.

Assemble. Spread the bacon and mushrooms in the dish. Pour the egg mixture over the top. Sprinkle with remaining cheese and Parmesan.

Bake. Bake 35–45 minutes until the center is set and the top is golden. Cool 10 minutes before slicing so it holds together.

Pro tips

Cook the mushrooms until dry so the quiche doesn’t get watery.
Don’t skip the rest time — the quiche slices cleaner after 10 minutes.
A knife inserted in the center should come out mostly clean when done.
Cover loosely with foil if the top browns too quickly.
This reheats well — warm slices in the oven or air fryer.

Nutrition

Nutrient	Per slice
Calories	280
Protein	18g
Net carbohydrates	4g
Total carbohydrates	5g
Fiber	1g
Total fat	21g
Sodium	480mg

Estimates based on eggs, bacon, mushrooms, cream, and cheese. Exact numbers vary with cheese type and slice size.

Variations

Spinach bacon

Add well-drained chopped spinach with the mushrooms.

Swiss & thyme

Use Swiss cheese and a pinch of fresh thyme.

Sausage mushroom

Swap the bacon for cooked crumbled sausage.

Mini quiches

Bake in a muffin tin for 18–22 minutes for grab-and-go portions.

Storage

Method	Time	Notes
Refrigerator	Up to 4 days	Store covered; reheat gently
Freezer	Up to 2 months	Freeze slices separately, then bag
Reheat	Oven or air fryer	Keeps the texture better than the microwave

FAQ

Yes. At only 4g net carbs per slice and no crust, it fits most keto plans.

The mushrooms were not cooked long enough. Sauté them until their moisture evaporates before adding them.

No. This version is crustless. The eggs and cheese set into a sliceable quiche on their own.

Yes. Bake it, cool, and refrigerate. Reheat slices in the oven or air fryer.

Yes. Freeze individual slices for up to 2 months and thaw in the refrigerator.

The center should be set, not jiggly, and a knife should come out mostly clean. Rest 10 minutes before slicing.

Test your knowledge

5 quick questions about this keto bacon mushroom quiche

1. Protein per slice?

2. Net carbs per slice?

3. Why cook the mushrooms first?

4. About how long does this take?

5. Best way to store leftovers?

High-Protein Keto Bacon Mushroom Quiche