Mushroom and Spinach Quiche

  • Serving Size8

    Ingredients

    • 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

    Directions

    1

    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.

    2

    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.

    3

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

    4

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

    5

    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.

    6

    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.

    7

    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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