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Creamy Breakfast Quiche

Prep Time 35 minutes
Cook Time 55 minutes
Total Time 1 hour 30 minutes
Servings 5 -6
Author Sarah Fragoso

Ingredients

  • 1 pound bacon diced
  • 1 large bunch spinach - about 6 ounces
  • 12 eggs
  • 1 cup diced mushrooms
  • 3 green onions chopped
  • 3 tablespoons coconut milk or heavy cream
  • 2 cloves garlic minced
  • 1 teaspoon onion powder
  • 1 tablespoon Italian seasoning
  • Black pepper to taste

Instructions

  1. Preheat your oven to 375.
  2. Brown the diced bacon in a large skillet.
  3. Meanwhile, rinse the spinach in a strainer and let it drip dry while you finish cooking the bacon.
  4. Spread the cooked bacon evenly over the bottom of a 9x13 inch baking dish.
  5. Take the spinach and squeeze out any excess water left in it (you can avoid this step by using pre-washed bagged baby spinach) and spread the spinach evenly on top of the bacon.
  6. In a large bowl, whisk the eggs. Add the last 7 ingredients to the eggs and stir together.
  7. Pour the entire mixture over the spinach and bacon. To make sure all the spinach is completely covered by the egg mixture, use your hands and press on the top of the spinach until the egg mixture sits on top of the spinach layer evenly.
  8. Cover the quiche tightly with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 20-25 minutes or until the eggs are cooked through in the center. You'll know the quiche is done when you jiggle the pan and the center is not runny.