Swirly Veggie & Bacon Crustless Quiche

This is my version of the Swirly Crustless Quiche from the cookbook Practical Paleo. I changed it up by adding bacon and omitting a seasoning salt, who needs salt when you use bacon? I loved this for dinner. It was easy to make, easy to involve kids breaking eggs and it’s packed full of veggies. The original recipe had it baking for 45 minutes which is too too long. Mine was done and I left it in for the last 10 minutes on the timer thinking it wasn’t really done. I SHOULD have trusted my gut instinct and pulled it out early. Oh well live and learn, right? I reduced the time here in this version of the recipe so you don’t have to worry about losing so much to overcooked stuck-on-edness.

Swirly Veggie and Bacon Crustless Quiche

Course: Breakfast, Lunch, Main Dish
Cuisine: Alaskan, Paleo


  • 1/2 pound bacon snipped into bits
  • 2 carrots
  • 1-2 zucchini to make 1 cup shredded, maybe one large? mine was frozen from last summer
  • 12 eggs


  • preheat the oven to 375˚
  • grease a 9x13 pan with butter, set aside
  • cook bacon over medium heat in a deep pot to keep it from spattering
  • when it's cooked through and crispy remove from the heat and drain
  • meanwhile shred the carrots and the zucchini
  • drain the zucchini by squeezing it in a cheesecloth or a strainer--I simply put my frozen zucchini in the strainer, gave it a rinse and squeezed out all the water and left it to sit while I worked on other stuff, it was well drained by the time I was ready for it
  • crack the eggs in a mixing bowl, mix well with a whisk
  • stir in the cooked bacon, the shredded carrots and the drained zucchini
  • mix well and pour into a greased 9x13
  • use a fork to swirl the top in about 6 places
  • bake for 30-35 minutes in the preheated oven