Atkins Induction Bacon, Spinach, And Mushroom Quieche – a delicious recipe with eggs, mushrooms, bacon, onions, whipping cream, spinach. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
sautee the onions, mushrooms, and spinach in the butter til onions are clear and the moisture from the spinach and mushrooms evaporate.
2
Add the chopped up bacon and stir til combined.
3
In a medium sized bowl mix together the eggs and the cream. Then add the cheddar to the egg mixture (I saved a tiny bit to sprinkle on the top).
4
Pour the vegetable mix into the bottom of a greased pie pan. Then pour the egg mixture over the top of the vegetables. I poked it with a fork a bunch so the eggs would mix together with the veggies. But you could mix it all together or leave it in layers.
5
Bake at 400 degrees until a knife inserted in the middle comes out clean.
6
Enjoy! I like mike with some super hot salsa on the top!
564
kcal
Calories
45
g
Fat
8
g
Carbs
33
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 large eggs, 5 ounces mushrooms (sliced), 1 1/2 ounces bacon (chopped), 3 ounces onions (chopped), and more.
Yes, Atkins Induction Bacon, Spinach, And Mushroom Quieche falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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