Spinach, Bacon & Mushroom Quiche

Online Recipe Book by Jade Mottley

Serves: 8

Prep: 10 mins

Cook: 50 mins

Nutrition per serving:

230 kcals 14g Fats

19g Carbs 8g Protein

  • Low Carb

  • Meal Prep / Freezer Friendly


  • 6.1 oz. (175g) flour

  • 3.5 oz. (100g) butter

  • 1 egg

  • 6 slices smoked bacon

  • 1 leek chopped

  • 8 oz. (225g) mushrooms sliced

  • 6 eggs

  • 1 cup (235ml) unsweetened almond milk 

  • 1/8 teaspoon salt

  • 1/4 teaspoon pepper


  1. Heat oven to 450F (230C)

  2. Make the crust by combining the flour, butter, and 1 egg, then pre-bake it for 10 minsin a 9" (22cm) pie tin

  3. In the meantime, cook the bacon, transfer onto a chopping board and once cooled chop into pieces

  4. To the same pan add the leeks and mushrooms, and cook for 5 minutes, until softened

  5. Beat together the eggs and milk, and season with salt, pepper, to taste

  6. Next add in the chopped bacon, leeks and mushrooms

  7. Reduce the oven heat to 350F (170C) and pour egg mixture into the pre-baked crust

  8. 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.

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© 2019 by Jade Mottley.