Paleo Spinach & Bacon Quiche

PALEO SPINACH & BACON QUICHE

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Classic BLT flavors with a breakfast twist. This fully loaded BLT quiche recipe takes breakfast or brunch to the next level! (Gluten Free + Paleo Friendly)

Crust Ingredients:

  • 1 1/4 cups blanched almond flour
  • 3/4 cup + 2 Tbsp tapioca flour
  • 1/2 cup grass fed butter ghee, or palm oil shortening {for dairy-free), cold, and cut or broken into pieces
  • 1/2 tsp fine sea salt
  • 1 tsp coconut sugar or other granulated sweetener
  • 1 large egg

Filling Ingredients

  • 2 cups spinach or baby spinach
  • 1/4 cup finely minced onion or shallot
  • 1 cup large diced tomatoes (or halved cherry/grape tomatoes)
  • 8 oz. bacon, crisped and crumbled
  • 8 eggs
  • 1 cup milk (we like unsweetened almond or cashew–use what you drink)
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • Optional: 2 Tbsp. fresh herbs for garnish, such as cilantro, basil, or parsley

Instructions:

prepare the crust:

  1. In the bowl of a food processor, pulse together all crust ingredients except for the egg, then add the egg and pulse until a dough forms.
  2. 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 in advance.
  3. Preheat your oven to 375° F.
  4. Lay out a sheet of parchment paper and sprinkle lightly with tapioca flour. Place the chilled dough on the parchment and cover with another sheet of parchment. From the center, roll the crust out into an 11-12” disk. Remove the top piece of parchment to flip the dough into the pie dish. Slowly remove the remaining parchment and gently press the dough into the dish.
  5. Repair the edges as needed and crimp or press with a fork to seal. Chill the unbaked crust in the refrigerator for 10 minutes. Prick all over with a fork, and bake in the preheated oven for 10 minutes, until just set. 

prepare the filling:

  1. Prepare the quiche filling. Add spinach, onion, tomatoes, and cooked bacon to the pre-baked pie crust.
  2. In a medium bowl, whisk together eggs, milk, salt, and pepper. Whisk or blend with an immersion blender until completely smooth.
  3. Pour egg custard mixture into the pie crust over the veggies/bacon.
  4. Place quiche on a baking sheet (to prevent any spills) and bake at 350 degrees F. for 40-50 minutes, or until almost the entire quiche is set, but the center is *slightly* wobbly. (It will continue to set as it cools.)
  5. Allow the quiche to cool at least 15-20 minutes before slicing. (The center should no longer be wobbly)