SPINACH, MUSHROOM & BACON QUICHE

Serves: 8
Prep: 10 mins
Cook: 50 mins

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Nutrition per serving:

230 kcal
14g Fats
19g Carbs
8g Protein

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   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.