Mushroom and Spinach Quiche

  • Serving Size8


    • 8 oz fresh baby spinach, chopped (a few big handfuls)
    • 6 slices bacon nitrate-free and sugar-free bacon, cut into 1 inch pieces
    • 1 c white mushrooms, chopped
    • 1 small onion, finely chopped
    • 3 garlic cloves, finely chopped
    • ½ tsp fine grain sea salt
    • 6 eggs
    • ¼ c full fat canned coconut milk



    Heat a large heavy skillet over medium-high heat and add the bacon pieces. Cook the bacon until about ¾ of the way done, drain a little bit of the fat, and add the onions and cook with the bacon, stirring.


    Once the onions are translucent, add the chopped mushrooms and garlic and lower the heat to medium. Continue to cook and stir about 2 more minutes until softened and toasty.


    Stir in the chopped spinach until it wilts, then remove from heat.


    In a large mixing bowl, whisk together the eggs, coconut milk, and salt.


    Pour the spinach mixture into the greased pie pan, then carefully pour the egg mixture over the top and allow it to settle in. You might have a bit extra.


    Bake in a 400 F oven for 25 minutes or until the center is set and the sides begin to brown. The quiche will puff up in the oven but settle once done.


    Allow the quiche to cool and set for about 15 minutes before cutting into slices and serving. Leftovers can be stored covered in the refrigerator for up to 4 days. Enjoy!

    Recipe adapted from: paleorunningmama

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