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Spinach, Mushroom, & Bacon Quiche

Spinach, Mushroom, & Bacon Quiche


  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.
To freeze: Cool completely and cover with plastic wrap, and then aluminum foil. Freeze for up to 3 months.
To reheat: Thaw completely. Heat oven to a 350°F (170°C) and bake for 30 minutes, until heated through.
Macros per serving:
Calories: 230
Protein: 8g
Carbs: 19g
Fat: 14g
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