Sunday, January 6, 2013

Eating More Eggs: Leek+Mushroom+Bacon Quiche!

Hey there!  Sorry I left you guys hanging for a while!  I’ve got the usual excuses: holidays, work being crazy busy, and of course the tiny human growing inside me ;) 

I’m lucky this pregnancy has been pretty easy so far, but I definitely can’t stay up as late as I used to and sometimes I used to write my blog posts before bed.  But now bed > blog. 

I still have lots to write about this pregnancy, but I thought some food would be a better “welcome back” post!


Brian and I have our first Bradley Method birthing class tonight.  If you want to learn more about the Bradley Method check out the link, but basically it is a a birthing course aimed at those who want to give birth naturally.  It’s a 12-week course (2 hours a week), covering everything from nutrition/exercise during pregnancy, birth plans, the stages of labor, and the husband as a coach! 

Anyways, what I am getting to is the nutrition portion.  Part of the course has me tracking my food intake for a week, and then Brian is supposed to tally up my protein.  Protein is extremely important during pregnancy, and this program says to aim for 100grams per day. 


During the first trimester, I most definitely was not getting that much, but I think that’s pretty common…most women can only stomach certain things (and mostly carbs) in those fun first months.  By my 2nd trimester I was pretty much getting back to my normal eating, and even more so now (I’m 25 weeks btw!). 

I’d like to think I’m pretty knowledgeable about nutrition and how to get enough protein so I’m not too worried about that, although this program does suggest 2 eggs a day!  I don’t think I’m going to be eating 2 eggs each day but I’m making an effort!

Problem is mostly that I usually eat breakfast at work.  Sometimes I’ll get a breakfast sandwich, but other than that I’m not a big fan of cooking them in the microwave or eating hard boiled (don’t like). 

Here’s where my Quiche comes in!  I do love a good quiche and find they are pretty delicious re-heated for breakfast. 

So one day last month I just broke down a bought a packed of pre-made pie crusts.  I know, I know…yeah I could have made my own but that’s just another step that probably would have made me not want to make quiche.  If I was making this for a party I probably would make my own but for a weeknight dinner it’s pretty convenient to take one from the freezer.


I picked these ones up at Whole Foods from the frozen section.

The great thing about quiche is that the filling options are endless!!  Use whatever you like!  Any meats, veggies, herbs, cheeses!

I’m kind of partial to this bacon/leek/mushroom flavor combo though, so that’s what I did both times actually!

Leek + Mushroom + Bacon Quiche  
(serves about 6)

  • 1 unbaked pie crust (I used 9”, whole wheat)
  • 3-4 slices bacon
  • 1 leek, white part, sliced thin
  • 1/3 cup chopped mushrooms (more if you like) I used shitake
  • 2 big handfuls baby spinach (or use thawed frozen spinach, or kale)
  • 5 eggs
  • 3/4 cup milk
  • 1/4 cup sour cream (or Greek yogurt)
  • (I’ll also add 1/4 cup half and half if I have it)
  • pinch of nutmeg
  • salt/pepper
  • cheddar cheese, grated, (as much or little as you want, I used about 2 oz grated cheddar…gruyere would be great too!)

Pre-heat oven to 375

The pie crust I bought said I could bake it right from the freezer but I poked a few fork holes in the bottom and baked for 10 minutes prior to adding filling.

Cook bacon as directed, and as crispy as you like.  Set aside to drain, and discard all but 1-2T of the rendered bacon fat.  Add leeks to pan and cook over med/low heat til soft (5-7 min).  Add mushrooms and continue cooking 2-3 minutes, until mushrooms are soft and cooked.  Add spinach and cook until wilted down. 


In a mixing bowl whisk together the 5 eggs, milk, sour cream, and half & half (if using) until combined.  Add nutmeg, and some salt and pepper if desired. 

Add filling to pie shell, top with the bacon (chopped), add egg mixture, and then grate cheese directly on top.


Place quiche on a baking sheet, and bake for 10 min at 375 then reduce heat to 325 for 30-40 more minutes until the middle is set, and the top is getting a little golden. 

IMG_5593  with cheese… IMG_5594

IMG_5599  Delicious!!

We had this for dinner and will have it for breakfast the next few days.

What’s your favorite quiche combo??  Any other good ways to get eggs during the work week?


  1. Yum! I love eggs!! I actually adore a soft cooked egg over salad. Runny yolk makes a good dressing!!

  2. This sounds soo good. You could always go crustless and make a frittata. It holds well too. I love eggs but don't really have time to make them during the week either. Quiche or frittata is definitely the way to go.

  3. Yeah Bradley! We've been going for about a month now and really like the perspective especially since we are having the birth in a hospital. You are already a model student eating your eggs! They have us track protein consumption each day and, I have to admit, I'm getting a little sick of eggs in the morning. This quiche is great for switching things up!

  4. that quiche looks delicious, and i love that you can just grab and go in the morning! yum. way to nourish you + baby ;)

  5. Love me some eggs! I agree, they are a great way to get our protein in and they are so full of good vitamins and minerals too. When I was working out of the house, I would often scramble two eggs with a link of natural chicken sausage (sliced up) and bring it to work in a container, and just reheat in the microwave. So not cooking in the microwave, cause I agree that is not so good. PS I would love to chat about your class sometime - we took an awesome natural childbirth class and I am so excited about birth now, it was so empowering!

  6. Quiche is an awesome way to get more protein into your diet! I know I don't eat enough protein, but I have no problem eating eggs :) Glad you're feeling well!!


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