Skinny-Girl Keto Crustless Quiche

Makes 8 servings

I made this for my girlfriends and they absolutely loved it. They especially loved it because it was low-carb. This recipe couldn’t have been easier to make. All you need is a frying pan and a baking dish and your good to go.

One of the secret ingredients to this skinny-girl quiche is the finely chopped celery. It’s not a tradition ingredients people use in eggs, but let me tell you, it’s a game changer. Celery gives a savory floavor that reminds me of the holidays, and pairs perfectly with aromatic rosemerry.

Rosemary is a fragrant elegant evergreen that belongs to the mint family. It is a woody, perennial herb with needle-like leaves and a thick stem. With a pungent aroma and stiff body, I add the rosemary to the onions, and celery– right before adding the spinach, I remove it.

Skinny Girl Keto Crustless Quiche


• 8 eggs

•1 bunch of spinach (about 4 cups PACKED, fresh spinach)

• 1/2 cup sour cream

• 2 tablespoon olive oil

• 1/2 cup chopped celery

• 3/4 cup finely chopped onion

• 2-3 cloves garlic

• 1 teaspoon oregano

• 1 rosemary sprig

• 1 avocado

• 1/3 cup freshly grated parmesan cheese

• Enough of your favorite salad greens to top the quiche (I used a mix of arugula, baby kale, radicchio, and baby romaine)

• Salt and pepper to taste


Preheat the oven to 375 °Farenheit

1.) In a large saucepan over medium heat, add chopped celery, onion, garlic, and the rosemary sprig.

2.) Cook for 3-4 minutes until the onions have softened. Add the oregano, salt, and pepper to taste and cook for another minute just until you smell the aromatics of the oregano.

3.) Add the fresh spinach and cook just until all the spinach has wilted. Once wilted, turn the burner off, remove the rosemary sprig, and set the mixture aside to cool.

4.) Crack 8 eggs into a large mixing bowl, whisk until all the yolks are broken.

5.) Add sour cream, salt, and pepper and whip the mixture until everything is well combined.

6.) Add spinach mixture into the eggs and mix to combine. Pour the eggs into your favorite quiche pan ( I used 9.8″ x 1.5″).

7.) Sprinkle the top with freshly grated parmesan cheese ( don’t go too crazy with the cheese, remember we are trying to be skinny here.)

8.) Bake for 35-40 minutes, or until the quiche is golden brown and is set in the center.

9.) Top with fresh salad greens (I used a mix of arugula, baby kale, radicchio, and baby romaine) and sliced avocado.