Bacon Spinach Mini Quiches – LCHF Style (Recipe)
So, anyone that has eaten quiche knows that it’s pretty delicious. It’s a great breakfast option and it keeps you pretty full. So, I thought I’d make a LCHF version, which for those that don’t know what that acronym means LCHF = Low Carb High Fat. What does that mean you say? Well hop on over to these places to find out:
Anyway for the recipe.
These will make 18 cupcake sized quiches.
9 Grade A Eggs
2 1/4 Cups of Ultra Pasturized Heavy Whipping Cream
Salt and Pepper (1 – 2 tsp of each / Whatever you’re comfortable with)
1 lb/package of Bacon
1 C of Shredded Mozzarella
1 C of Baby Spinach (Raw) Chopped
Salt and Pepper
cook the bacon until it’s crispy (you’ll need to crumble it after it cools) Chop the spinach. With a whisk, beat the eggs. Then add the heavy whipping cream and salt and pepper. Beat until well mixed. In a muffin/cupcake pan you can choose to use the cupcake cups (I did) or use pam to spray the inside of the pan (I haven’t tried this so I’m not sure it won’t stick. Then layer bacon, spinach, and mozzarella evenly into each cup. Be careful not to over fill any of the cups since you still have to fill it with the egg mixture. Then, pour the egg mixture into each cup until it is even with the bacon, spinach and cheese you poured in. (should be a little over 3/4 of the way full)
Bake at 375 until the egg is set. (about 30 minutes)
Pull out of the oven let cool and enjoy!!
<1 g Fiber
6 g Protein
2 g Carbs