Keto Bacon Spinach Mushroom Quiche

Breakfast, Recipes | 0 comments

Keto Bacon Spinach Mushroom Quiche
classic margarita

This recipe is shared thanks to Joanie and Chris from Tasty-LowCarb. You can find the original recipe at this link.

Please note: The original recipe has been altered to convert to metric and for Aussie alternatives or names of specific ingredients where we cannot source the original in Australia. Tasty-LowCarb are not responsible if these alterations to the original recipe do not produce the same results.

We give full credit to Tasty-LowCarb for the original recipe and images.

Keto Bacon Spinach Mushroom Quiche

Who can resist bacon for breakfast? Every part of this recipe from the spinach to the vegetables are packed with bacony flavour in this Keto Bacon Spinach Mushroom Quiche.

Ingredients (Makes 8 Serves)

  • 6 eggs (beaten)
  • 7 slices bacon
  • 1 medium brown onion
  • 192g mushrooms (sliced)
  • 60g baby spinach (packed tightly)
  • 1/2 cup milk
  • 1/2 cup thickened cream
  • 227g cream cheese (softened)
  • 50g parmesan (grated)
  • 1/2 tsp black pepper

 

 

Notes

Cut your cooked bacon slices into small 1cm pieces. Use the bacon fat to cook the onion and mushrooms and wilt the spinach.

You do not really have to cook the mushrooms and onions very long since they will soften when baked with the egg mixture. 

Delicious cold or re-heated the next day.  Use any mini muffin pans to cook smaller quiches with any leftover batter.

 

eggs, avocado and toast

Step by Step Instructions

Step 1

Preheat oven to 190°C

Step 2
Cook bacon in a large skillet over medium-high heat 4 minutes until crispy. Remove with a slotted spoon and drain on a paper towel. When cooled, cut cooked bacon into 1cm pieces.
Step 3
Add the diced onions and sliced mushrooms to the bacon fat and cook for 5 minutes until softened. Add the spinch for 1 minute until it wilts. Remove from the heat and drain any excess liquid. Add in the chopped bacon and stir.
Step 4
In a large bowl beat together the eggs, cream cheese, milk, cream, pepper and parmesan cheese.
Step 5
Add the egg mixture to the skillet and stir to combine. Pour the entire mixture into a buttered nine inch tart or baking dish.
Step 6
Bake for 45 minutes until filling is set and top is browned. Allow to cool for 10 minutes before serving.

Calories: 314kcal | Carbohydrates: 5g | Protein: 12g | Fat: 28g | Saturated Fat 14g |

Cholesterol: 172mg | Sodium: 378mg | Potassium: 290mg | Fibre: 1g | Sugar: 3g |

Calcium: 155mg | Net Carbs: 4g

SIGN UP TO RECEIVE 'A TASTE OF BUSHTUCKER'

When you're looking to substitute recipe ingredients for something from the wonderful abundance of bush foods in Australia. This guide will help you choose.

All the information on this site is intended for providing information only. It does not constitute medical or nutritional advice, is not tailored to any reader’s personal situation and readers should seek their own medical advice before making any decisions related to their nutrition and health.

Submit a Comment

Your email address will not be published. Required fields are marked *