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Bacon & Mushroom Mini Quiche

Servings: 2             Prep Time: 1 hour 30 mins            Cook Time: 17-20 minutes


4 strips (48g) Bacon, cooked and cut into pieces
4 Eggs
5 oz (71g) Mushrooms
1 cup Non-Dairy Milk
2/5 cup (64g) Yellow Onion
3 oz (86g) Shredded Cheese
180g of my Flaky Keto Pie Crust

Special Equipment:
2 Mini Cast Iron Skillets or Small Tart Pans
Food Scale


Prepare 1/2 of my Flaky Keto Pie Crust recipe and refrigerate for 4 hours. Divide the dough into 2 equal pieces, use a food scale for accuracy. Roll out each ball large enough to fit into the mini cast iron skillet or a small tart pan. Press the dough in oiled skillet or pan, tearing off any overhang, and adding it to your crust. Poke holes in the bottom with a fork and set aside.

In a skillet, fry the bacon until golden. Remove from pan and place on a plate lined with paper towels. In the same skillet, sauté onions and mushrooms, using the leftover bacon grease, until tender, about 5-7 minutes. Season with salt and pepper, then add the onion and mushroom mixture to the crust. Cut the bacon into 4-5 pieces per strip and add it evenly to each crust.

Now sprinkle in 1.5 ounces of shredded cheese to each quiche. Measure 1 cup of non-dairy milk in a large measuring cup. If the cup is large enough, add in the 4 eggs and whisk together or whisk it in a bowl. Season the egg mixture with salt and pepper or with whatever you like.

Pour the mixture evenly between both quiches then bake in the oven, preheated at 375F, for 17-20 minutes.


Side Note: You can add extra cheese on top but make sure to account for it in your macros.


Nutritional Facts for 1 Mini Quiche: 755.8 Calories, 8.6g Net Carbs, 59.8g Fat, 45.7g Protein.

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