Ingredients

• 8 slices thick bacon, cut into short strips

• 1 pound mushrooms, sliced thick

• 1 cup crumbled Feta cheese (reserve a little for topping)

• Coarse ground black pepper, to taste

• 8 eggs, beaten well

• ½ cup heavy cream (or half and half)

• Spike seasoning or your preferred egg seasoning blend (optional)

Instructions

1. Preheat oven to 350°F (175°C) and spray a 9-inch glass or ceramic pie pan with non-stick spray.

2. Cook the bacon in a hot pan until crispy and browned. Drain on paper towels if desired, reserving a few pieces for topping.

3. Brown the mushrooms in the bacon fat in the same pan until fully cooked and starting to brown.

4. Layer the cooked bacon in the bottom of the pie pan. Then layer the cooked mushrooms and sprinkle the crumbled feta over the bacon and mushrooms, reserving some feta for the top.

5. Season with coarse ground black pepper and optional egg seasoning to taste.

6. Beat the eggs with the heavy cream until well combined. Pour this mixture gently over the bacon, mushrooms, and feta in the pan. Stir lightly with a fork to combine.

7. Sprinkle the reserved bacon and feta cheese on top.

8. Bake for 35–45 minutes, until the quiche is set and slightly browned on top.

9. Serve hot and enjoy. Leftovers can be refrigerated and reheated.

This quiche is flavorful, low-carb, and easy without a crust, perfect for a keto or gluten-free meal.