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Savory Spinach and Bacon Quiche (Paleo, Gluten-Free, Dairy-Free)

Name: Savory Spinach and Bacon Quiche (Paleo, Gluten-Free, Dairy-Free)
Prep time: 45 min
Cook time: 38 min
Total time: 83 min
Ingredients: 2 Tbsp nutritional yeast; 1 large egg; 1 1/4 cups blanched almond flour; 3/4 cup tapioca flour, plus extra for dusting; 1/2 tsp fine sea salt; 1 tsp coconut sugar; 8 slices bacon; sea salt; 10 oz frozen spinach, thawed; 1 small onion, diced; 3 cloves garlic, minced; 6 large eggs; 1/2 cup light coconut milk; 1/2 tsp sea salt; black pepper; 1/4 tsp black pepper; 1/2 cup cold grass-fed butter, cut into pieces

This flavorful and healthy spinach and bacon quiche is perfect for brunches or as a make-ahead breakfast. Packed with crispy bacon, spinach, and a creamy egg mixture, all nested in a delicious grain-free pie crust, this quiche is a guaranteed family favorite.



1 hr 22 min

TOTAL TIME

480

CALORIES

$1.37

PER SERVING

Savory Spinach and Bacon Quiche (Paleo, Gluten-Free, Dairy-Free)

Ingredients

CRUST

8 SERVINGS

1 large egg

1 1/4 cups blanched almond flour

3/4 cup tapioca flour

plus extra for dusting

1/2 tsp fine sea salt

1 tsp coconut sugar

1/2 cup grass fed butter

cut into pieces

FILLING

2 tbsp nutritional yeast

1/2 cup light coconut milk

1/2 tsp sea salt

black pepper

1/4 tsp black pepper

Directions

CRUST

45 min

PREP TIME

37 min

COOK TIME

1 hr 22 min

TOTAL TIME

In the bowl of a food processor, pulse together almond flour, 3/4 cup tapioca flour, cold grass-fed butter, 1/2 tsp fine sea salt, and coconut sugar. Add the egg and pulse until the dough forms.

Gather the dough into a ball (it will be sticky), wrap it in plastic wrap, and chill in the refrigerator for at least an hour or up to a day.

Preheat your oven to 375°F.

Lay out a sheet of parchment paper and sprinkle lightly with tapioca flour. Place the chilled dough on the parchment, cover with another sheet of parchment, and roll out into an 11-12 inch disk.

Remove the top piece of parchment, and carefully flip the dough into a pie dish.

Slowly remove the remaining parchment, and gently press the dough into the dish, repairing the edges as needed. Chill the unbaked crust in the refrigerator for 10 minutes.

Prick the crust all over with a fork, and bake in the preheated oven for 10 minutes, until just set.

FILLING

In a large skillet, cook the bacon over medium-high heat until crisp. Drain and set aside.

In the same skillet, lower the heat to medium-low, and add the diced onion. Cook for about a minute, until soft. Add minced garlic and cook for another 30 seconds.

Add the thawed spinach and sprinkle lightly with sea salt and black pepper. Cook, stirring, to heat through.

Crumble the cooked bacon into the skillet with the spinach.

In a mixing bowl, whisk together 6 large eggs, light coconut milk, 1/2 tsp sea salt, 1/4 tsp black pepper, and nutritional yeast.

Combine the spinach and bacon mixture with the egg mixture, then pour into the partially-baked crust.

Bake in the preheated oven for 30-35 minutes or until the center is set. Cover the top with foil if the crust begins to brown too much.

Allow the quiche to sit at room temperature for about 15-20 minutes before slicing and serving.

Health Info

Macros

21g

CARBS

37g

FAT