Friday, May 14, 2010

Bacon, Mushroom, Spinach Quiche

Last night for my celebration I made Primal Eating Modern Table's Primal Quiche, but with my own spin on it. This was AWESOME! Plus, I'm of the school of thought that you can never have too much bacon... (alright so maybe I'm being a bit facetious, but still) Here's what I did:

Crust (Based off Elana's Pantry recipe):
1.5 c. Almond flour
1/4 tsp. sea salt
1/4 c. Canola oil
1/4 tsp. baking soda
2 Tbsp. water

Add wet ingredients to the dry. This will not become doughy like a traditional crust. It will still be crumbly, that's okay. Dump the contents in a pie pan. Press down on the dough with the fingers, shaping it to create a crust.

Preheat oven to 350 degress. Do not bake the crust yet. :)

Quiche
approximately 6 strips of bacon, cooked and chopped up
5 eggs
freshly ground pepper
1 c. sliced mushrooms
2 c. chopped spinach
1/4 yellow onion

Cook bacon. While this is cooking, place mushrooms and onion in frying pan with a splash of olive oil. Allow to cook for about 3 minutes. Add spinach. Cook for 2-3 more minutes until mushrooms are soft. In a large bowl, crack eggs. Add pepper and bacon to eggs. When mushroom mixture is cooked fully, add to eggs. Stir. Pour egg mixture into uncooked pie crust. Cook at 350 degrees for 30-40 minutes, take your dog for a walk while it cooks. :)

The best part? Leftovers for breakfast! Or maybe the bacon...

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