SPINACH & BACON LOW CARB QUICHE

This Spinach & Bacon Low Carb Quiche is so flavourful, decadent and satisfying! With its fluffy and buttery crust, you’d never guess it was a lower carb option! The perfect make-ahead breakfast or brunch! { keto, gluten-free & grain-free}

I’m all for a good quiche recipe, especially when it involves ingredients like bacon, spinach and sun-dried tomatoes. Those flavours just belong together, and then you stick those ingredients in a fluffy almond flour crust?

It pretty much makes for the tastiest quiche ever and you’d never even guess it’s a lower carb option!

BENEFITS OF LOW CARB SPINACH QUICHE

There are so many reasons why you need this recipe in your life!

This quiche is:

Satisfying: with your typical quiche, the crust is made out of refined flour which provides virtually no satiety at all since it’s low in both fibre and nutrients. With THIS quiche, however, the crust is made out of almond flour and coconut flour, which contains healthy fats and fibre. What does this mean? It will leave you feeling full for hours.
A great make-ahead dish: although it does take a bit of time up front to prepare this quiche, once you make it, it serves as a quick and healthy meal throughout the week!
Perfect for company: this quiche feeds up to 8 people, so it’s great to make if you’re hosting a gathering (think Easter or a holiday brunch)!
Nutrient-rich: Each serving contains half a cup of spinach which is a great way to pack those dark green leafy veggies in. Not to mention, each serving of quiche also contains 17 grams of protein for an ultra satisfying breakfast or brunch.
Delicious: As soon as I smelled this quiche baking in the oven, I knew that the flavour combo would be a winner. It turns out that spinach, sun-dried tomatoes, bacon and parmesan cheese go REALLY well together.

REQUIRED INGREDIENTS:

This quiche doesn’t require much from an ingredients stand point, but don’t worry. It contains a whole load of flavour!

You’ll require the following ingredients:

Almond flour
Coconut flour
Coconut oil
Eggs
Milk
Bacon
Baby Spinach
Onion
Sun-dried tomato
Parmesan Cheese
Salt & pepper

HOW TO MAKE LOW CARB ALMOND FLOUR QUICHE CRUST:

This almond flour crust only takes a few minutes to whip together and the end result is a delicious and fluffy crust that rivals your typical higher carb crust!

To make the crust, combine the coconut flour, almond flour and salt in a medium-sized bowl.

Stir in 2 eggs and coconut oil until well blended.

The mixture should form a crumbly dough.

Using your fingers, press the mixture into the bottom and up the side of a deep dish pie plate. You may wish to wet your fingers slightly to prevent the dough from sticking to your hands.

Bake for 5 minutes in the oven set at 375 degrees F and set aside.

HOW TO MAKE SPINACH EGG MIXTURE:

Whisk the eggs and milk in a large bowl until combined.

In a large skillet over medium-high heat, cook bacon until crisp, about 10-12 minutes. Place on paper towel to soak up excess grease. Finely dice the bacon and set aside.

Add the spinach and onion to the drippings in the skillet and cook for about 5 minutes or until onion is golden and spinach has wilted.

Add the vegetables to the egg mixture and mix well. Sit in the parmesan cheese, sun-dried tomatoes, bacon and salt and pepper.

Pour the egg mixture into the prepared crust.

PUTTING IT ALL TOGETHER

Place in the oven and bake for 40 minutes or until quiche is puffed and knife inserted into the centre comes out clean.

Expert tip: You may need to cover the edges of the crust with foil after 20 minutes to prevent overbrowning, if necessary. Allow the quiche to stand for at least 20 minutes before cutting into individual pieces.

WHAT TO PAIR ALONG WITH THIS QUICHE

This quiche goes especially well with a salad or a side of roasted veggies!

Try out the following recipes:

Roasted Asparagus Spring Salad
Sweet Potato Hash
Sweet Potato Kale Bowl with Creamy Roasted Garlic Dressing

HOW TO STORE

This quiche can be stored covered in the fridge for up to four days.

You can either store it directly in the pie plate that it was cooked in or transfer the slices over to an air-tight container.

REHEATING DIRECTIONS:

Reheat by placing the quiche in the microwave for 1-2 minutes.

Alternatively, you can cover the quiche with foil and place it in the oven set at a low temperature for 10 minutes or until heated through.

RECIPE FAQ:

How do I know if the quiche has cooked long enough?

You can tell if it’s cooked long enough by inserting a knife into the centre of the egg mixture. The knife should come out clean.

How do I prevent the crust from browning too much?

If you’re finding that the crust is browning too quickly, you can wrap cover the edges with some foil after about 20 minutes of baking.

Can I freeze this quiche?

Yes! I would recommend slicing it first and freezing the slices individually in an air-tight container. I haven’t tried freezing the whole quiche yet, so if you do try it out, let me know how it turns out in the comments below!

How do I defrost it?

Place the quiche slices in the fridge for at least 24 hours before serving to allow them to defrost fully.

Ingredients

3/4 cup coconut flour
3/4 cup almond flour
1/4 tsp salt
2 eggs
6 tbsp coconut oil melted

For the egg mixture:

8 eggs
1/2 cup milk
8 slices bacon
4 cups baby spinach tightly packed
1 cup onion diced
1/2 cup parmesan cheese finely shredded
1/4 cup finely chopped sun-dried tomatoes
1/4 tsp salt
1/4 tsp pepper

Instructions:

Preheat oven to 375 degrees F. Combine coconut flour, almond flour and salt in medium bowl. Stir in 2 eggs and coconut oil until well blended. The mixture should form a crumbly dough. Using your fingers, press into the bottom and up the side of a deep dish pie plate. Bake for 5 minutes.
Whisk eggs and milk in a large bowl until combined. In a large skillet over medium-high heat, cook bacon until crisp, about 10-12 minutes. Place on paper towel to soak up excess grease. Finely dice the bacon and set aside.
Add the spinach and onion to the drippings in the skillet and cook for about 5 minutes or until onion is golden and spinach has wilted. Add vegetables to egg mixture and mix well. Sit in the parmesan cheese, sun-dried tomatoes, bacon and salt and pepper. Pour mixture into prepared crust.
Bake for 40 minutes or until quiche is puffed and knife inserted into the centre comes out clean. You may need to cover the edges of the crust with foil after 20 minutes to prevent overbrowning if necessary. Allow the quiche to stand for 20 minutes before cutting.

Notes:

You may wish to wet your fingers when pressing the crust into the pie plate to help to prevent the dough from sticking to your hands.
Quiche can be stored in the fridge for up to four days.

Original article can be found here:

https://www.hauteandhealthyliving.com/recipe-box/spinach-bacon-low-carb-quiche/