Bacon, Mushroom and Goat Cheese Crustless Quiche (Low Carb)

Course: Breakfast

Cuisine: American

Diet: Low Calorie

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: servings

Calories: 229kcal

Author: Lauren

If you’re a savory breakfast person, this quiche is definitely for you! It has the perfect cheesy, herby base with crispy bacon and gooey goat cheese in each bite. It has been significantly lightened up (with just 7g of carbs), so it’s perfect if you’re looking for a low carb recipe. Or if you just want more carbs with your breakfast! ;)

Print Recipe

Ingredients

4 slices cooked bacon crumbled
1/2 Tbsp olive oil
2 cups baby bella mushrooms finely diced (~6 oz.)
2 green onions (22g) finely diced
2 Tbsp fresh chopped herbs (parsley, basil, etc.) or use 2 tsp dried
3 large eggs
3/4 cup egg whites (180g)
3/4 cup low fat evaporated milk (180g) or other milk of choice*
1 Tbsp dijon mustard (15g)
2 cloves garlic minced
1/2 tsp salt
1/4 tsp ground pepper
1/2 cup goat cheese (56g) crumbled *use the goat cheese log here (not the pre crumbled)
1/4 cup 2% shredded mozzarella cheese (28g)

Instructions

Preheat the oven to 375 degrees F.
If you still need to cook your bacon, do that first according to package directions, let cool and crumble.
Wipe the skillet clean and set to medium heat. Add olive oil. When shiny, add the mushrooms, onions and thyme. Cook for 3-4 minutes, stirring frequently, or until mushrooms have wilted down. Drain any excess liquid and let cool slightly before mixing with eggs.
Meanwhile, to a large bowl, add the eggs, egg whites, milk, dijon mustard, minced garlic, salt and pepper (you can add more of less salt and pepper to taste); whisk to combine. Then fold in the mushroom mixture, crumbled bacon, goat cheese and shredded mozzarella.
Bake on the lower oven rack for 37-42 minutes, or until set along the edges and only slightly jiggly in the center. If it's starting to brown more than your liking towards the end, place a sheet of aluminum foil over it.
Top with fresh herbs, crumbled bacon and goat cheese to serve.

Notes

If you want to add a crust: use homemade, frozen, store-bought, whatever you fancy! I LOVE a good pie crust too so I get it.

This is not a thick quiche, so any pie crust recipe should work great. If using frozen pie crust, I usually don't pre-bake my pie crust. But I also like the crust to be softer and for the quiche to kind of bake into the crust.

If you want it to be more flakey/crunchy, then I would recommend stabbing the crust a couple of times with a fork and baking the pie crust in the oven for about 10 minutes at 375 degrees F. Timing can vary depending on the brand, so always check the package for how to bake that particular brand of pie crust.

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