Low Sodium Bacon Quiche
Indulge in the savory goodness of this Low Sodium Bacon Quiche, a healthier twist on a classic comfort dish! This recipe combines crispy low sodium bacon, tender sautéed spinach, caramelized onions, and a creamy egg filling, all nestled in a flaky homemade crust. With a golden, cheesy top thanks to low sodium cheddar and a pinch of nutmeg for depth, this quiche delivers big flavor with less salt. Perfect for brunch, lunch, or a light dinner, it’s a crowd-pleasing option for those watching their sodium intake. Plus, it’s made from scratch and ready in just over an hour, making it both wholesome and satisfying. Delight in every slice of this reduced-sodium gem!
Smart Nutrition Tracking with SnapCalorie
Explore More
Recipe Information
Ingredients
- 6 slices Low sodium bacon
- 4 pieces Large eggs
- 1 cup Low fat milk
- 2 tablespoons Unsalted butter
- 1 cup All-purpose flour
- 2 tablespoons Ice water
- 0.5 cup Onion (finely chopped)
- 1 cup Low sodium cheddar cheese (grated)
- 1 cup Fresh spinach (chopped)
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Ground nutmeg
Instructions
Preheat the oven to 375°F (190°C).
For the crust, mix the all-purpose flour and unsalted butter in a large bowl until the mixture resembles coarse crumbs.
Add ice water, one tablespoon at a time, mixing gently until the dough holds together.
Form the dough into a ball, then roll it out on a floured surface to fit a 9-inch pie dish.
Place the rolled-out dough into the pie dish and trim any excess. Prick the bottom gently with a fork to prevent bubbling.
Line the pie crust with parchment paper and fill it with pie weights or dry beans. Bake for 10 minutes then remove the weights and parchment paper and bake for another 5 minutes.
Cook the low sodium bacon in a skillet over medium heat until crispy. Remove, crumble, and set aside.
In the same skillet, add the chopped onion and cook until soft and translucent. Add the chopped spinach and cook until wilted. Remove from heat.
In a bowl, whisk together the eggs, low fat milk, black pepper, and nutmeg until well combined.
Spread the cooked onion and spinach mixture over the pre-baked crust, followed by the crumbled bacon, and then the grated cheese.
Pour the egg mixture evenly over the top.
Bake the quiche in the preheated oven for 30-35 minutes, or until the center is set and the top is lightly golden.
Allow the quiche to cool slightly before slicing and serving.
Nutrition Facts
Calories |
282 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.0 g | 20% | |
| Saturated Fat | 8.5 g | 42% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 201 mg | 9% | |
| Total Carbohydrate | 21.4 g | 8% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 3.0 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 225 mg | 17% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 264 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
