Bacon mushroom make ahead quiche
Bacon mushroom make ahead quiche is easy to prep ahead and freeze for an easy brunch or lunch. Tips on how to reheat frozen quiche, and how to serve it as a meal prep lunch.
- 1 pie crust
- 5 slices turkey bacon
- 1 leek chopped
- 8 oz cremini mushrooms sliced
- 6 eggs
- 1 cup unsweetened almond milk regular is fine
- ⅛ teaspoon salt
- ¼ teaspoon pepper
Heat oven to 450°F. Pre-bake 9" pie crust until lightly golden, 10-12 minutes.
Cook turkey bacon. Cool and chop into small pieces.
Add olive oil to the pan and heat over medium heat. Add the leeks and mushrooms, and cook for 5-8 minutes, until soft and cooked through.
In a large measuring glass or bowl, beat together the eggs and milk. Add the salt, pepper, turkey bacon, leeks and mushrooms.
When pie crust is done, reduce oven heat to 350°F.
Pour egg mixture into the pre-baked pie crust and bake for 40-50 minutes, until middle is cooked through (it won't jiggle and inserting a knife into the middle shouldn't leak any liquid).
Allow baked quiche to cool completely.
Cover with plastic wrap, and then aluminum foil. Label with the name, date, and re-heating instructions using a sharpie.
Freeze for up to 3 months.
To reheat thawed quiche:
Heat in a 350°F oven for 30 minutes, until heated through.
To reheat from frozen (note: if you used a glass pie dish, thaw completely before placing in the oven)
Place frozen quiche (covered with foil) in a 350°F oven for 30 minutes-1 hour (depending on the size of your quiche), until heated through.
Serving: 1/8 of quiche | Calories: 179kcal | Carbohydrates: 15g | Protein: 9g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 146mg | Sodium: 915mg | Fiber: 1g | Sugar: 8g