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A hearty and wholesome quiche featuring savory turkey bacon, earthy mushrooms, and fresh spinach, all baked into a nutty whole-wheat crust. Perfect for a satisfying brunch or a light dinner.
Prepare and Blind Bake the Crust
Cook the Filling Ingredients
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A hearty and wholesome quiche featuring savory turkey bacon, earthy mushrooms, and fresh spinach, all baked into a nutty whole-wheat crust. Perfect for a satisfying brunch or a light dinner.
This american recipe takes 105 minutes to prepare and yields 6 servings. At 538.47 calories per serving with 21.15g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or lunch or dinner.
Assemble the Quiche
Bake and Rest
Omit the turkey bacon. Sauté the vegetables in 1 tbsp of olive oil instead of bacon fat for a delicious vegetarian version.
Use a pre-made gluten-free pie crust or make your own using a certified gluten-free all-purpose flour blend.
Replace the heavy cream with an equal amount of whole milk or low-fat milk and reduce the cheese by half to lower the fat and calorie content.
Use a store-bought pre-made pie crust to save time on making and chilling the dough from scratch.
Eggs, milk, cheese, and turkey bacon provide a high amount of protein, which is essential for muscle repair and keeping you full.
The whole wheat crust offers dietary fiber, which aids in digestion and helps maintain stable blood sugar levels.
Spinach is an excellent source of iron and Vitamin K, while mushrooms provide B vitamins and selenium.
This quiche can be part of a balanced diet. The whole wheat crust provides fiber, while eggs and turkey bacon offer protein. It also contains vegetables like spinach and mushrooms. For a lighter version, consider reducing the cream and cheese.
One slice of this quiche contains approximately 400-450 calories, primarily from the crust, eggs, cream, and cheese.
Yes, quiche is great for making ahead. You can bake it completely, let it cool, and store it covered in the refrigerator for up to 3 days. Reheat slices in the oven or microwave.
A watery quiche is usually caused by excess moisture from the vegetables. It's crucial to cook down the mushrooms until their liquid evaporates and to squeeze as much water as possible from the cooked spinach.
The quiche is ready when the edges are set and golden, but the center still has a slight jiggle. A knife inserted about an inch from the center should come out clean. The internal temperature should be between 170-175°F (77-79°C).
