This breakfast quiche provides a heart-warming way to start your day, combining the rich flavors of bacon, the earthy notes of mushrooms, the freshness of spinach, and the creamy goodness of cheese, all nestled in a flaky crust.
Ingredients
- 1 pie crust (store-bought or homemade)
- 4 slices of bacon, chopped
- 1 cup of mushrooms, sliced
- 2 cups of fresh spinach
- 4 large eggs
- 1 cup of milk (or unsweetened almond milk)
- 1/2 cup of shredded cheese (such as cheddar or Swiss)
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Crust: Place the pie crust in a 9-inch pie pan. Pre-bake the crust for about 10 minutes, then set aside to cool slightly.
- Cook the Bacon: In a skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon and place on a paper towel to drain excess fat.
- Sauté the Vegetables: In the same skillet, add the sliced mushrooms and cook until tender. Add the fresh spinach and cook until wilted. Remove from heat.
- Mix the Filling: In a large bowl, whisk together the eggs, milk, salt, pepper, and nutmeg. Stir in the cooked bacon, mushrooms, spinach, and shredded cheese.
- Assemble the Quiche: Pour the egg mixture into the pre-baked pie crust.
- Bake: Place the quiche in the oven and bake for 35-40 minutes, or until the center is set and the top is golden brown.
- Cool and Serve: Allow the quiche to cool for about 10 minutes before slicing. Serve warm or at room temperature.
Nutrition Information (per serving)
The following nutrition information is approximate and will vary based on specific ingredients and portion sizes:
| Nutrient | Amount |
| Calories | 250 |
| Protein | 12g |
| Total Fat | 18g |
| Saturated Fat | 7g |
| Cholesterol | 125mg |
| Carbohydrates | 14g |
| Dietary Fiber | 1g |
| Sugars | 3g |
| Sodium | 350mg |
| Calcium | 150mg |
| Iron | 2mg |