Mushroom Quiche
Servings 8 Slices
Calories 244kcal
Ingredients
- 1 Keto Pie Crust OR pie crust of choice
- 12 Pieces Bacon thick cut + paleo approved
- 3 Cups Crimini Mushrooms sliced
- 1/2 Yellow Onion diced
- 6 Oz Spinach fresh
- 1 Teaspoon Chopped Fresh Thyme
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Pepper
- 6 Eggs large
- 1 Cup Heavy Cream can substitute for milk if not low carb.
- 1 Cup Swiss Cheese shredded
Instructions
- Preheat oven to 375 F.
- In a large skillet, cook bacon (12 pieces) over medium heat.
- Once cooked, remove from the pan to a paper towel-lined plate.
- Add sliced mushrooms (3 cups) and diced onions (1/2) to the skillet, and cook in the bacon grease until onion is translucent (about 10 minutes).
- Stir in fresh spinach (6 Oz) and continue to cook until spinach is wilted (you may need to do this in batches depending on the size of your pan).
- Chop the bacon into bite sized pieces.
- In a large bowl, whisk large eggs (6) with chopped fresh thyme (1 teaspoon), salt (1 teaspoon) and pepper (1/2 teaspoon).
- Stir in cooked veggies, bacon, heavy cream (1 cup), and shredded swiss cheese (1 cup).
- Pour filling into your baked crust.
- Bake in the oven for 35-40 minutes, or until the center is firm and the edges begin to brown.
- Allow quiche to cool before slicing, and enjoy!
Notes
- Milk. I swap between unsweetened light almond or coconut milk.
- 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.
- Nutritional information is based on 1 slice if you cut the quiche into 8 slices and doesn't include the pie crust:
Nutrition
Calories: 244kcal | Total Carbohydrates: 3g | Protein: 12g | Fat: 20g | Sodium: 592mg | Fiber: 1g | Sugar: 1g | Net Carbs: 2g
Delicious recipe from Lindsey Hyland // www.thelittlepine.com