Spinach, Mushroom & Bacon Quiche


230 kcals

19g Carbs

8g Protein

14g Fats


  • 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


  • 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 leeks 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, leeks 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.
Recipe #2 Info


Quiche takes time to prepare and this one is no different, but it’s all well worth it and makes sense as to why it requires time, it is a high quality dish. Try this one out and have your say on it.

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