Need something other than bacon and eggs for breakfast? Try this delicious Spinach Quiche. I’m not a fan of a protein on protein breakfast and frankly thinks it’s a bit unhealthy. Breakfast like any other meal should be a balanced meal with good carbs, protein and fats.
This Quiche fits the bill completely! start your day with some gorgeous leafy greens, it’s deliciously filling.
If don’t like spinach don’t let it stop you, as long as you stick to the custard base you can add any veggies that you fancy to your Quiche. See the tips below for more ideas!
Each portion contains 7 g Net Carbs per portion (4)
Mix everything in a bowl and fill a mini muffin pan with a spoon full of the mixture to bake bite sized quiches for your next party.
Bake it in a brownie pan and cut into bars for a lunch box treat, they taste just as nice when eaten cold.
Instead of spinach add a diced red, yellow and green pepper to the custard. Make sure you fry it with your bacon to avoid a soggy Quiche.
Left over veggies? add it to your Quiche.
Replace the bacon with cooked chicken.
Add Feta cheese.
1 x bunch of spinach, washed and chopped
1 onion, diced
1 punnet (250g) mushrooms, chopped
200 g bacon, diced
Olive oil/ butter for frying
1 cup cheddar cheese
100 ml pouring cream (half and half)
15 ml mustard powder
1/2 tsp pink Himalayan salt
1/4 tsp white pepper
1/4 tsp paprika
Preheat oven to 180 degrees Celsius and grease a small pie dish.
Fry the onions until translucent, add the mushrooms and brown. Transfer the onions and mushrooms to pie dish. Fry the bacon until done and crispy and add the spinach. Fry for 3 minutes until the spinach has wilted and any liquid has cooked away.
Add the spinach and bacon to the onions and mushrooms in the pie dish.
Mix all the ingredients for the egg custard in a small bowl and whisk with a fork. Add the cheese to the custard mix and pour over the rest of the ingredients in the pie dish.
Bake for 30-35 minutes or until set.