For Easter, again this year
the family gathered at our house after Church.
I wanted to have food prep done on Saturday.
I made some quiches and baked them
so that all I needed to do on Sunday was re-heat them.
On Sunday I made a nice salad and "Viola", lunch was served :)
The photo above is before they were baked.
This recipe is gluten free/ dairy free/ grain free
and Paleo friendly.
I also made a "regular" quiche
with white potato crust and swiss cheese
in the mix, but oddly enough
the healthier versions were the favorites
even with the family members with no food sensitivities.
Gotta love it when that happens!
Bacon, Roasted Red Peppers and Spinach Quiche
6 - cage free organic eggs
1 - package Applegate Farms no nitrate bacon
1 - large organic red bell pepper diced
1/2 - can Thai Kitchen organic coconut milk
1 cup - organic baby spinach
1 tsp - sea salt (or to taste)
2 cups - shredded organic white sweet potatoes ( I used my food processor to shred them)
2 tblsp - organic coconut oil, melted
Heat oven to 350 degrees.
Place shredded potatoes into a bowl and pour melted coconut oil over them and toss to coat. Press into the bottom and sides of a 9" pie plate. Bake for 30 minutes or until golden brown around the edges. In the meantime, cut bacon into bite sized pieces. Brown in a skillet until crispy. Remove bacon and brown the diced red peppers in the bacon fat until soft. When the potato crust is done baking, remove from the oven and add the spinach, roasted peppers and bacon. In a blender, add eggs, coconut milk and salt and blend until well combined. Pour egg mixture over the top and return to the oven. Bake for 45 - 50 minutes. Remove from oven and allow to cool. You can make this ahead of time and reheat, covered with aluminum foil for 30 - 40 minutes at 350 degrees.