|Gluten Free Spinach, Bacon and Mushroom Quiche|
When my son was young, he wasn't a fan of vegetables (and that's putting it lightly). I would make a spinach and bacon quiche and call it "green quiche" instead of spinach quiche so he wouldn't know there was vegetables in it. He ate and loved it...so it worked! I don't have to hide the fact that there are veggies in the quiche anymore, even though he is still not a big fan of veggies he does love this quiche. We like to put a little dollop of sour cream on top, just because.
So if you have a picky veggie eater like I did, or if you have a veggie loving eater, this quiche will be a winner either way!
GLUTEN FREE and KETO SPINACH, BACON AND MUSHROOM QUICHE
By: Goodies Gone Gluten Free
click here for Printable Recipe
9 oz. package of frozen spinach, thawed and water squeezed out
1 cup heavy whipping cream
1 cup of shredded cheese (any kind you like, I use the jack and cheddar blend)
6 slices of bacon, cooked and crumbled
1/2 lb. of mushrooms, chopped
1 sweet onion, chopped
1/2 t. salt
1/4 t. pepper
Preheat oven to 375 degrees F. Thaw and squeeze water out of spinach and set aside. Saute onions and mushrooms in a tablespoon of olive oil. Sprinkle with a pinch of salt and pepper. Whisk eggs in a medium size bowl with Half and Half. Stir in spinach, cheese, cooked bacon, sauteed vegetables, salt and pepper. Pour into a greased 9 inch pie plate and cook in preheated oven for 25-30 minutes or until quiche is set and slightly browned. It should be puffed up and not jiggly. Slice and serve. Top with sour cream if desired.