Spinach, Mushroom & Bacon Quiche
Enjoy a satisfying and protein-packed quiche featuring a flaky, buttery crust. This wholesome dish is loaded with nutrient-rich spinach and mushrooms, which provide essential fiber to support good gut health, balanced with savory bacon and a creamy egg filling.
Avg. Recipe Cost (US)
$9.30
Avg. Recipe Cost (UK)
£7.30
Nutritional Information (approx)
- Calories: 505 kcal
- Protein: 30 g
- Fats: 25 g
- Carbs: 40 g
- Fibre: 10 g
Tags
High Protein Breakfast Brunch Savory
Ingredients
- flour - 1 ¾ cup (175g)
- butter - scant ½ cup (100g)
- egg - 1
- smoked bacon - 6 slices
- spinach - few handfuls (depending on personal preferences)
- mushrooms - 3 cups (225g) (sliced)
- eggs - 6
- unsweetened almond milk - 1 cup (235ml)
- salt - ⅛ tsp.
- pepper - ¼ tsp.
Preparation Instructions
- 1. Heat oven to 450°F (230°C).
- 2. Make the crust by combining the flour, butter, and 1 egg, then pre-bake it for 10 minutes in a 9 inch (22cm) pie tin.
- 3. In the meantime, cook the bacon, transfer onto a chopping board and once cooled chop into pieces.
- 4. To the same pan, add the spinach and mushrooms, and cook for 5 minutes, until softened. Beat together the eggs and milk, and season with salt, pepper, to taste. Next, add in the chopped bacon, spinach and mushrooms.
- 5. Reduce the oven heat to 350°F (170°C) and pour egg mixture into the pre-baked crust. Bake for 40-50 minutes, until cooked through.
- 6. To freeze: Cool completely and cover with plastic wrap, and then aluminum foil. Freeze for up to 3 months.
- 7. To reheat: Thaw completely. Heat oven to a 350°F