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Crustless Bacon, Spinach and Mushroom Quiche
Irene Muller
A super easy crustless bacon, spinach and mushroom quiche makes for a perfect breakfast, brunch or even dinner.
4.77
from
13
votes
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Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course
Snack
Cuisine
French
Servings
8
Ingredients
1
onion, finely chopped
1
clove of garlic, finely chopped
250
g
diced bacon
400
g
mushrooms, finely chopped
5
extra-large eggs
250
ml
cream (optional)
250
ml
self-raising flour
salt and pepper to taste
1-2
ml
cayenne pepper
500
g
fresh spinach leaves
1½
cup
grated cheddar cheese
paprika
Instructions
Preheat the oven to 180°C / 356°F.
Lightly grease an oven dish. If using aluminum foil trays for freezing, spray lightly with a non-stick cooking spray.
Pan-fry the onion, garlic and bacon together before adding the mushrooms. Set aside.
Mix the eggs, cream, self-raising flour, salt, pepper, cayenne pepper and 1 cup grated cheddar cheese together. Set aside.
Chop spinach leaves finely, hard pieces removed.
Mix the bacon and egg mixtures with the spinach leaves. Place in an ovenproof pie dish (or dishes).
Sprinkle ½ cup grated cheese and paprika over the quiche.