This delicious and creamy quiche makes a fantastic Sunday lunch – and even better when you can heat it up for a quick & easy meal the next day!
- 500g nasties-free bacon, chopped
- 1 large bunch of spinach
- 12 organic, free-range eggs
- 1 large brown onion, chopped
- 1/4 cup coconut cream
- 2 gloves garlic, minced
- 2 tsp onion flakes
- 1 tsp garlic powder
- 1 tbsp Italian herbs
- Salt & pepper to taste
- Fat of choice (coconut oil, ghee, lard or grassfed butter all work great)
Preheat oven to 200C.
Grease a glass baking dish with your fat of choice (we find that lard works especially well – ask your organic butcher for it!).
Heat a large skillet on medium high heat and cook bacon, onions and garlic until browned. Place evenly on the bottom of the glass oven dish.
Mix eggs, coconut cream, onion flakes, garlic powder, Italian herbs, salt & pepper in a bowl.
Layer spinach on top of the onion and bacon mixture. Pour egg mixture over the spinach leaves. Use your fingers to pack the spinach down under the egg mixture. Try to cover the spinach completely so that the eggs are sitting on the top.
Bake under a lid (or covered with foil) for 30 minutes. Remove cover and bake for another 20 minutes (if you are using a deep dish, this might take a little longer). The best way to see if the quiche is cooked through is to jiggle the dish – if the centre doesn’t move, the eggs are done.