An easy and tasty Whole30 and Keto friendly brunch item! This crustless quiche is packed with spinach, bacon, and mushrooms and is sure to be a crowd pleaser.
2tbsp nutritional yeast(optional but gives it a nice cheesy flavor!)
Instructions
Preheat oven to 350 and spray a 9 " round pie pan with cooking oil of choice. Next, cook the bacon. You can either bake it in the oven for 12 minutes or until crispy, OR cook it in a skillet. For the skillet, cut the raw bacon into one inch pieces. Fry in a skillet until mostly cooked through. At this point, add the mushrooms to the skillet with the bacon pieces and saute 3-5 minutes until they begin to soften. Add the spinach in and saute for an additional minute. Set aside.
In a separate bowl, beat the eggs, coconut or almond milk, and seasonings together well. Add in the cooked bacon, mushrooms, and spinach and mix to combine. Pour the mixture into the pie dish and bake for 40 minutes (or until the eggs are set). Serve with hot sauce or ranch and enjoy!
Notes
You can keep this quiche in the fridge for up to 4 days.