This recipe is shared thanks to Joanie and Chris from Tasty-LowCarb. You can find the original recipe at this link.
Please note: The original recipe has been altered to convert to metric and for Aussie alternatives or names of specific ingredients where we cannot source the original in Australia. Tasty-LowCarb are not responsible if these alterations to the original recipe do not produce the same results.
We give full credit to Tasty-LowCarb for the original recipe and images.
Who can resist bacon for breakfast? Every part of this recipe from the spinach to the vegetables are packed with bacony flavour in this Keto Bacon Spinach Mushroom Quiche.
Ingredients (Makes 8 Serves)
- 6 eggs (beaten)
- 7 slices bacon
- 1 medium brown onion
- 192g mushrooms (sliced)
- 60g baby spinach (packed tightly)
- 1/2 cup milk
- 1/2 cup thickened cream
- 227g cream cheese (softened)
- 50g parmesan (grated)
- 1/2 tsp black pepper
Cut your cooked bacon slices into small 1cm pieces. Use the bacon fat to cook the onion and mushrooms and wilt the spinach.
You do not really have to cook the mushrooms and onions very long since they will soften when baked with the egg mixture.
Delicious cold or re-heated the next day. Use any mini muffin pans to cook smaller quiches with any leftover batter.
Step by Step Instructions
Preheat oven to 190°C
Calories: 314kcal | Carbohydrates: 5g | Protein: 12g | Fat: 28g | Saturated Fat 14g |
Cholesterol: 172mg | Sodium: 378mg | Potassium: 290mg | Fibre: 1g | Sugar: 3g |
Calcium: 155mg | Net Carbs: 4g
SIGN UP TO RECEIVE NEWS & SPECIAL OFFERS
All the information on this site is intended for providing information only. It does not constitute medical or nutritional advice, is not tailored to any reader’s personal situation and readers should seek their own medical advice before making any decisions related to their nutrition and health.