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Bacon & Mushroom Quiche
Rated 5.0 stars by 1 users
Category
Breakfast, Brunch & Eggs
Makes
6 servings
Active Time
25 minutes
Total Time
1¼ hour
Calories
410
Creator
Culinary Genie
A gluten-free bacon and mushroom quiche seasoned with Peppery Sage Seasoning Blend and can easily be made dairy-free as well. Perfect for breakfast or brunch.
Ingredients
-
½ pound bacon slices, chopped
-
1 (8 ounce) package sliced baby bella mushrooms
-
1 small red onion, chopped
-
1½ teaspoons Peppery Sage Seasoning Blend, divided
-
5 large eggs
-
1 cup half & half or non-dairy milk of choice
-
1 (9-inch) frozen gluten-free pie shell (keep frozen)
-
1 cup shredded pepper jack cheese or cheese of choice, divided
Directions
Preheat oven to 375°F. In large skillet over medium-high heat, sauté bacon until crispy. Remove to clean paper towels. Remove all but 2 tablespoons bacon drippings from pan.
Add mushrooms, onions and 1 teaspoon Peppery Sage Seasoning Blend to skillet; salt as desired. Sauté until mushrooms are nicely browned and onions are softened. Set aside.
In medium bowl, combine eggs, half & half and remaining ½ teaspoon Peppery Sage Seasoning Blend; salt as desired. Whisk until well combined. Set aside.
Place frozen pie crust on a baking sheet. Sprinkle ½ cup cheese over the bottom of the crust. Top with bacon, mushrooms and onion. Carefully fill with egg mixture and sprinkle with remaining ½ cup cheese.
Bake 45-50 minutes or until knife inserted in center comes out clean. Remove from oven and allow to set for 10 minutes before serving.
Nutrition
Serving Size
1 serving
Calories 410,
Total Fat
29 g,
Saturated Fat
14 g,
Cholesterol
210 mg,
Sodium
560 mg,
Carbs
20 g,
Fiber
0 g,
Sugar
4 g,
Protein
17 g