Quiche 2.0: Bacon, Mushrooms, and Spinach
WHAT YOU NEED
9” pie plate
2 cups of almond flour
5 tablespoons of salted butter
½ teaspoon of garlic powder
¼ cup of heavy cream
½ cup of shredded mozzarella
4 strips of thick cut bacon, cut into small pieces
6 white mushrooms, sliced
¼ white onion, diced
1 ½ cups of baby spinach
salt and pepper to taste
½ tablespoon butter
HOW TO DO IT
Preheat the oven to 325 degrees F.
Start by cooking the vegetables. In a nonstick skillet set over medium-high heat, melt the butter and add the sliced mushrooms. I like to cook them until they are slightly brown because it releases more of their mushroomy flavor. This will take about 10 minutes. Once cooked, set aside to cool.
In the same skillet, add the sliced bacon and sautee for about three minutes to start cooking it. Add the diced onion and cook together until the onions are translucent/slightly browned and the bacon is cooked but not crispy, about 8 minutes. Add to the mushrooms and set aside.
While the mushrooms, bacon and onion are cooling, prepare the crust. Add the butter to the 9” pie plate and melt in the microwave in 30 second intervals until completely melted. Then simply add the almond flour and the garlic powder and mix until a wet crumbly mixture forms. Press into the pie plate to form the crust and prick it with a fork all over. Done! See? Easy peasy!
Pre-bake the crust for 12 minutes before filling it.
While the crust is pre-baking, prepare the custard. Whisk the eggs and the heavy cream until well incorporated, but not overly airy. I like my quiche to be nice and creamy without too many air bubbles in it. Mix in the sautéed mushrooms, bacon, and onions, add the mozzarella cheese and the spinach. Mix well.
When the crust is pre-baked, add the filling and distribute it evenly. Sprinkle a little more mozzarella on top to create a nice cheesy crust once baked. Place back in the oven for 35 minutes.
Let cool for 15 minutes before cutting into it. Enjoy hot, warm, room temperature, or even cold!
Hello, my hungry friends! I have another great recipe for you today. By popular demand, by which I mean my wife asking me, I am making an upgraded version of my previous vegetable quiche recipe. Quiche is a timeless classic with so many variations that you could have a different quiche every week for the rest of your life…challenge? As always, this recipe is made completely from scratch, but you will be happy to know that it’s much easier than the previous one. Making a good pie crust is not trivial, especially when done the traditional way by cutting in cold butter into flour. It’s time consuming, not always reproducible, and makes a big mess. In the quest for making this recipe easier to make completely from scratch in conjunction with our effort to eat less carbs, this pie crust is made from almond flour. But trust me, you will not sacrifice the quality of the quiche just because the crust is made from almond flour. On the plus side, it’s low carb and gluten free! This recipe is packed with thick cut bacon, white mushrooms, and spinach and makes the perfect brunch or breakfast or lunch or dinner or snack.