Spinach, Bacon, and Sausage Quiche - Low Carb
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
-5 whole eggs-1 cup light cream-6 oz sausage cooked (used Jimmy Dean Hot Sausage)-6 slices bacon, cooked-half package frozen spinach, drained-4 mushroom caps (I used two baby bellas and two white)-stalk green onion-salt, pepper, garlic powder to taste-dash oregano-3/4 cup shredded cheese (your choice)
1 - Precook all meats going into the quiche.
2 - Put Cheese to the side, chop all ingredients, set to the side.
3 - Preheat oven to 325.
4 - mix eggs and cream; add spices. mix well.
5 - add in all other ingredients besides cheese, coat well with egg mixture.
6 - coat pan with cooking spray. Place mixture into pan, and distribute ingredients around the pan to make it even. Coat with the shredded cheese.
7 - Put in the oven for about 45 minutes, after keep checking every couple minutes till it is done how you want it.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LISAMARIE921.
2 - Put Cheese to the side, chop all ingredients, set to the side.
3 - Preheat oven to 325.
4 - mix eggs and cream; add spices. mix well.
5 - add in all other ingredients besides cheese, coat well with egg mixture.
6 - coat pan with cooking spray. Place mixture into pan, and distribute ingredients around the pan to make it even. Coat with the shredded cheese.
7 - Put in the oven for about 45 minutes, after keep checking every couple minutes till it is done how you want it.
Makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LISAMARIE921.
Nutritional Info Amount Per Serving
- Calories: 333.5
- Total Fat: 25.5 g
- Cholesterol: 202.5 mg
- Sodium: 557.6 mg
- Total Carbs: 5.5 g
- Dietary Fiber: 0.4 g
- Protein: 15.4 g
Member Reviews
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SARAHLYD
I saw this recipe and realized I had everything to make it in my fridge. It was a very tasty meal. I used cajun flavored sausage and it mixed nicely with the bacon. I will certainly make it again. However, the dish was a little heavy. I will cut down the amount of sausage in the future. - 3/1/10