Spinach, Bacon and Mushroom Crustless Quiche
Ingredients
- 1/4 pound bacon cooked and crumbled
- 2 tablespoons bacon fat rendered from cooked bacon
- 1 clove garlic pressed
- 2 cups chopped mixed mushrooms
- 1 pound spinach coarsely chopped, stems removed
- 10 organic cage-free eggs
- 1/2 teaspoon sea salt
- Freshly ground black pepper to taste
- 1/4 cup toasted pine nuts
Instructions
- Preheat oven to 375 degrees.
- Lightly oil a 9-inch pie plate and set aside.
- Cook bacon in large skillet over medium-high heat.
- Remove the fully cooked bacon, crumble and reserve for later.
- Heat the remaining bacon fat in a large skillet over medium-high heat; Add garlic and mushrooms to the remaining bacon fat and cook until mushrooms are golden brown and soft.
- Add the spinach and stir until wilted. Add crumbled, cooked bacon to the mixture. Transfer mixture to the prepared pie plate.
- In a large bowl, beat the eggs, salt and pepper until frothy; pour mixture over mushroom mixture in the pie plate and sprinkle with pine nuts.
- Bake for 35 to 40 minutes, until the top is puffy and brown. Cool slightly then cut into 8 wedges.
- Serve warm or at room temperature.
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