Spinach Quiche

Prep Time 25

Cook Time 35

Total Time 1

Servings Servings

Calories 403kcal

Preheat the oven to 350° F.
Follow your pie crust baking instructions. Allow the crust to cool completely before adding any eggs.
In a skillet, cook sliced bacon (3/4 pound) until it’s cooked through (this took me about 8 to 10 minutes). Remove the bacon from the pan and place it on paper towels to drain.
Remove most of the bacon fat, leaving about 2 tablespoons in the pan to cook the veggies.
Add chopped onion (1 cup) to the skillet and cook until translucent (about 5 to 7 minutes).
Add fresh spinach (10 Ounces) to the skillet and cook until wilted.
Place cooked veggies on paper towels to collect any access liquid.
Dice the bacon.
Add bacon, onions and spinach to the pie crust.
In a medium bowl, whisk eggs (6 large in size).
Add heavy cream (1 cup), hot sauce (5 dashes), salt (1 1/2 teaspoons), pepper (1/2 teaspoon) and shredded mozzarella cheese (1 cup). Stir to combine.
Pour mixture into the pie crust.
Bake for 35 to 40 minutes, or until it’s cooked through. You’ll know the quiche is done when the top begins to brown.
Allow quiche to cool slightly before serving.

Pie Crust - I always use my low carb pie crust for this!
Burning the crust - Some pie crusts burn easily, to prevent this, create a collar to protect your crust with foil.around the edge of the crust using tin foil.
How to Cut Some Carbs: leave out the onion.
Spinach bacon quiche can be made without the low carb pie crust, just cook it in a pie pan instead of a quiche pan for 20-25 minutes, or until it’s cooked through.

Delicious recipe from Lindsey Hyland // www.thelittlepine.com