Gluten Free Bacon & Asparagus Slice

Asparagus and bacon gluten free slice

The school holidays are over and it’s back to teaching and reality for me this week! That means getting organised in the food department again, so here’s a new recipe to start the term with.

My Bacon & Asparagus Slice has been a life saver at morning tea; high protein, low carb it kept the hunger at bay so I haven’t been craving sugar at lunch time!

I made it on Sunday and it kept for a week in the fridge, it was popular with my teen boys, (although I was stingy this week and didn’t share much)!!

Bacon & Asparagus Slice

Serves 6 generous portions


  • 8 eggs
  • 400g of asparagus chopped into small chunks
  • 2 handfuls of washed baby spinach chopped
  • half a cup of Parmesan cheese
  • 6 mushrooms, diced
  • 4 spring onions chopped finely
  • 1 clove garlic
  • 6-8 slices lean bacon cut into long slices
  • half a cup of fresh flat leaf parsley
  • pinch nutmeg
  • salt & pepper


  1. In a large mixing bowl combine the asparagus, spinach, mushrooms, spring onions & parsley
  2. Beat the eggs well with the crushed garlic
  3. Add nutmeg & salt & pepper to taste
  4. Add the Parmesan cheese and egg mixture to the vegetables and mix thoroughly
  5. Line a Quiche dish with baking paper and spoon in the mixture
  6. Cover the top of the slice with bacon, overlapping the slices slightly
  7. Bake at 180 degrees C for approx 30 minutes or until the egg has firmly set
  8. Cool on a wire rack and store in the fridge

Feedback is always welcome whether you have ideas for improvement, questions or rave reviews!

Leave your ideas in the comments, I reply to everyone!

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