SPINACH, MUSHROOM & BACON QUICHE
Prep: 10 mins
Cook: 50 mins
Nutrition per serving:
What you need :
• 1 ¾ cup (175g) flour
• scant 12 cup (100g) butter
• 1 egg
• 6 slices smoked bacon
• few handfuls spinach, depending on personal preferences
• 3 cups (225g) mushrooms sliced
• 6 eggs
• 1 cup (235ml) unsweetened almond milk
• 1/8 teaspoon salt
• 1/4 teaspoonpepper
What do you need to do :
Heat oven to 450F (230C).
Make the crust by combining the flour, butter, and 1 egg, then pre-bake it for 10 mins in a 9" (22cm) pie tin.
In the meantime, cook the bacon, transfer onto a chopping board and once cooled chop into pieces.
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.
Reduce the oven heat to 350F (170C) 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 aluminium foil.
Freeze for up to 3 months. To reheat: Thaw completely. Heat oven to a 350F (170C) and bake for 30 minutes, until heated through.