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Crustless Bacon Spinach and Mushroom Quiche
A low carb alternative to a scrumptious quiche.
240 g cheddar cheese, shredded
1/2 cup whipped heavy cream
5 large eggs
1 tbsp butter
1/4 tbsp freshly milled black pepper
1/2 tsp salt
100 g bacon
250 g mushrooms, sliced
120 g onion, finely chopped
300 g fresh spinach, chopped
Chop up bacon and cook in non-stick pan. When done, remove from pan and set aside.
Add butter to bacon grease in the pan and sauté onions and mushrooms till tender.
Stir in spinach and cook through for a further 10 minutes. Remove from heat.
In a large bowl whisk eggs. Add the cream, salt and pepper and whisk.
Add the bacon, mushroom and spinach mixture and stir well.
Stir in shredded cheese.
Pour mixture into a greased (cooking spray) 10" pie plate and bake at 350 °F (175 °C) for 35-40 minutes or until set and slightly browned.
Allow quiche to stand for 10 minutes before cutting and serving. Freezes well. Enjoyed as a snack or a main meal served with salad.
in 1 serving of Crustless Bacon Spinach and Mushroom Quiche.
, 7% carbs, 21% protein.
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