Low carb recipe for a Bacon, Mushroom and Spinach Quiche
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.