Quiche has been one of our mainstays for an entire year. We won’t be eating it for the 30 days because we’re giving up eggs and peppers, but it’s a good one that you should try. Again, remember that I cook in bulk. This makes an entire baking dish worth of quiche. Make sure you have a BIG bowl.
-2 dozen eggs
-1 can of coconut milk
-1 pound of bacon or 1 package of TJ’s Garlic Herb/Spicy Italian sausage or both if you want it really meaty
-1 bag of spinach
-2 red bell peppers
-1 red onion
-3-4 stalks of green onion
-Cook the bacon and cut it, or cut and cook the sausage. We usually bake the bacon to save time and fry cut up pieces of sausage in coconut oil. Set aside.
-Put all the vegetables in a food processor. If you don’t have a food processor, you’ll need to cut all the vegetables. You’ll also likely have to use fewer veggies simply because they won’t all fit in the baking dish.
-Whisk the eggs and coconut milk together.
-Add all the veggies and meat
-Melt some coconut oil and oil your baking dish
-Pour everything in the dish and bake at 350 until done. Our oven is wonky, so it normally takes just over an hour. Yours might be better. We typically just take it out and jiggle it. Once the middle looks solid, we take it out.
-Note: Leave a little space for expansion during cooking so that the quiche doesn’t overflow into your oven. That is.not.fun.
-Serve with avocado and salsa (You’ll need to make the salsa from scratch or find a brand that includes only all natural ingredients. We use 501.)
Switch it up with whatever other veggies you have lying around. This is the base that I typically purchase, but I also through in whatever leftover veggies are in the fridge or what looked good that week. We’re going to try and switch to eating more seasonally, so that will likely influence this recipe as well.