Spinach Bacon and Mushroom Crustless Quiche

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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings people

Calories 265kcal

Author Mary Smith

Ingredients

8 eggs
3 cups raw spinach
8 strips sugar free bacon
2 cups sliced mushrooms
½ cup full fat coconut milk or almond milk if using coconut milk, make sure to shake the can and/or mix well before using because it separates!
1 tsp sea salt
½ tsp black pepper
1 tsp garlic powder
2 tbsp 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.

Nutrition