Bacon Quiche with Almond Flour Crust

As an OT, we are known for having many potlucks and this was the creation that I brought to this week's breakfast potluck. It was a hit with paleo and non-paleo eaters!







For the crust
1 1/2 cups almond flour
1 egg
1 egg white
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp black pepper

For the filling
6 eggs
1 cup coconut milk
6 pieces of  nitrate-free bacon
1 small onion, thinly sliced
1 cup sliced mushrooms
2 cloves garlic, chopped
3 - 4 sun dried tomatoes packed in oil, chopped
1 cup fresh spinach
Sea salt and pepper

Preheat oven to 375 degrees F. 

In a medium sized bowl, combine almond flour, egg, and egg white and spices until "dough" starts to come together. Press dough into a pie pan, using the palm of your hand to reach desired thickness. Poke crust with a fork to avoid bubbles. Bake crust for about 15-20 minutes, or until lightly golden brown.

While crust bakes, fry bacon in a pan until crispy. Crumble and then set aside. In the same pan, saute onions and mushrooms until onions are translucent. Add garlic, sun dried tomatoes and spinach and cook down slightly.

In a large bowl, whisk eggs and coconut milk. Add bacon and vegetables. Season with salt and pepper.Pour egg mixture into pre-baked pie shell. Bake for about 25-30 minutes, or until center is just slightly set. 

You want it to be slightly jiggly, but not loose. Allow to cool for about 15 minutes. Serve warm.

Adapted from CupcakesOMG