This Low Carb Spinach Bacon Quiche belongs to a class of pies made popular in the 80’s using Bisquick brand biscuit mix. They were called “Impossible Pies” and could be either sweet or savory, but what separated them from the norm was that they made their own crust. In the case of this quiche, there is a double crust. The bacon pieces and cheese shreds at the bottom of the plate combine together to form the bottom, then the veggies are added and the biscuit mix is poured on to form the top crust.
These pies are actually a hybrid with the ease of a crustless quiche, but the added satisfaction of a bread crust cooked right into the filling. Fast, easy, satisfying and tailor made for THM cooking! These recipes are now easily accessible for THMers or other low carbers using the THM Friendly Bisquick Mix.
Here are two more recipes using this oh-so-bisquick-like low carb biscuit mix made with the fabulous THM Baking Blend. Melt In Your Mouth Biscuits Using Biscuit Mix and Southern Style Biscuit in a Mug Using Biscuit Mix.
Back in our college days, my husband had a friend named Tim who had a company dish that he used to make whenever people stopped by. He also taught various girlfriends to make it too, over the years, and we always enjoyed it. (Even the one time when one of the girlfriends forgot to remove the paper liner from the bottom of the frozen pie crust and baked it right in.) 🙂 We had a good laugh and of course, as starving college students, we ate it anyway! You have to remember that back in those days – better known as the dark ages 😉 – none of us had student loans so anything that was even remotely edible and was set before us got eaten…promptly.
Tim used frozen pie crusts, canned drained spinach, and eggs to make these pies. He would put the spinach in the pie crust plate, salt, and pepper it and break an egg over each quiche then cut hunks of co-op cheese over the top to melt into the whole thing and put it in the oven to cook.
I later began making these but subbed in fresh spinach for the canned and added in sauteed onion, green pepper, and mushrooms when I could and always bacon plus grated cheese instead of chunks. My family was raised on this pie as it was made on a regular basis and I wanted to pass it along in a low carb version.
I’ve been hesitant to post it though because every single low carb pie crust I tried with this quiche (and I’ve been at it for 3 years now) had problems being the base for the spinach, too mushy, too crumbly, etc. They were still good mind you, but not of high enough quality for me to post and recommend to everyone. The bacon cheese crust is a perfect bottom crust and the biscuit topping is nicely carb-like and satisfying. I’m very happy with this one and so pleased to present it to you now.
A word about the two appliances that I have offered affiliate links to in this post. I owned both of these appliances when I started this diet and never used them. Now I use one or the other of them every day! I have a whole post on using the Cuisinart Mini Processor on my original blog and this was done before I even new affiliate links were a thing. I just wholeheartedly recommend that you have one of these for this diet.
But if you want to wait for that investment at least try to find a reasonably priced immersion blender. In this diet, it will replace the hand mixer almost entirely. The batters made with these flours really benefit from the additional air that the immersion blender mixes into them and they are faster, more efficient and easier to clean than the hand mixers. When I’m finished with mine I just sink the mixer part into a glass or bowl of warm soapy water and turn it on for a few seconds, I then rinse it briefly under running water, wipe it off and put it up. It’s always there when I need it and not in the dishwasher and I don’t have to search around for various parts of it scattered around throughout the kitchen in different states of preparedness.
Low Carb Spinach Bacon Quiche
Yield 1 quiche
Low Carb Spinach Bacon Quiche is a healthy version of a vegetable based quiche that has a bacon cheese bottom crust and is topped with low carb biscuit mix.
1 1/4 cup unsweetened original almond milk (do not use flavored)
1/2 cup THM Friendly Biscuit Mix
1/2 pound cooked and chopped bacon (pan-fried or roasted in the oven)
1/2 onion chopped and sauteed or roasted with the bacon (optional)
1/2 green pepper chopped and sauteed or roasted (optional)
1/2 small package sliced fresh mushrooms or 1 small mushroom pieces (optional)
2 cups sauteed fresh green spinach (drained and pressed to get water out) – about 10 oz fresh
salt and pepper for the spinach, to taste
1 cup (4oz.) shredded sharp cheddar cheese
Preheat oven to 350 degrees and oil a 9 inch deep dish pie plate or an 8 inch square baking pan.
To Make the Crust:
Add the baking mix, milk, and eggs to a 4 cup or larger mixing bowl and blend the mix in very well using an immersion stick blender if you have one. If not a regular blender will work to smooth out all the lumps. I used my Cuisinart Mini Processor to mix all the ingredients for the crust at once, smoothly. Then set the crust mixture aside until you’re ready for it.
To Make the Filling:
*Brown the bacon in a heavy skillet, then remove the bacon pieces and drain most of the excess grease off. Saute any veggies like sliced mushrooms and onions and/or peppers in the skillet you sauteed the bacon in and once they’re done set aside to drain.
In a separate skillet saute the baby spinach for a few minutes until it is just wilted and becoming soft. Press and drain the excess water from the spinach as well as possible and it will now measure out at 1 1/2 to 2 cups of spinach, either amount is enough.
In an oiled 9-inch deep-dish pie plate or 8-inch square baking dish layer the chopped bacon and cheese and press in slightly to form the bottom crust. Arrange the sauteed and well-drained spinach, on top of the bacon and cheese crust, followed by any other veggies you want to add then pour the crust from the mixing bowl directly over the top of the filling distributing it as evenly as possible.
The 9-inch deep dish pie plate will be very full. If desired you could even use a 10 inch but I specified the 9-inch because they are so much more common and it does look pretty filled to the top.
Put the quiche in the preheated oven and if using an electric oven set a timer for 30 minutes. This took about 45 minutes to be thoroughly done and nicely brown on the top and with no jiggles in the filling but I would definitely check it at 30 to be on the safe side. Oven times and temps will vary and a gas stove could possibly take a little longer.
*I roasted the bacon, mushroom slices, and onions in an oven proof pan at 350 for 45 minutes the day before I put this dish together, but sometimes it's quicker to just sautee them it depends on your situation and inclination, we love roasted bacon and veggies.