Monday, February 6, 2012

Crustless Spinach and Bacon Quiche

I have a hard time making food just for myself.
I know I need to do it.
And if I make something like this quiche,
I'll have breakfast for the entire week
or maybe lunches instead.
So this is a win win for me.
The coconut milk gives this quiche
such a wonderful creamy texture.

Let me first say that I am NOT a fan of turkey bacon.
I call it "fake-un".
I have never found it to be even remotely as wonderful
in texture or flavor as real bacon.
But real bacon is extremely inflammatory
so that is no longer an option for me.
I now buy Applegate Organic Turkey Bacon.
I've found that if I cut the turkey bacon into tiny pieces
and fry it with some olive oil until it's crispy
it comes a lot closer to the real thing.

Crustless Spinach and Bacon Quiche

6 - large free range eggs

1 - 13.66 oz can Thai Kitchen Organic Coconut Milk
(does not add the flavor of coconut to the quiche)

1 tsp sea salt

1 - 5 oz bag fresh Organic Baby Spinach

1 pkg Applegate Farms Organic Turkey Bacon - cut into small pieces and fried

Preheat oven to 375 degrees. Spray a pie pan with olive oil. Combine eggs, coconut milk, and salt. (you can use a food processor or blender if you like). Layer the spinach and bacon in the bottom of the pie pan. Carefully pour the egg mixture over the top. Bake for 40 to 45 minutes until the egg mixture is set.

Super fast, super easy, SUPER tasty!!!


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