Once I stopped eating grains and sugary foods such as toast, oatmeal, and cereal for breakfast, I started defaulting to eggs several days a week. I love this recipe because it includes not just eggs but also leafy greens and other vegetables. This quiche is easy to make (and re-heat), and it’s delicious! I am posting this recipe with permission from Diane Sanfilippo. You can find this recipe and many more paleo recipes in her book, the 21-Day Sugar Detox.
Further Food Nutritionist Commentary:
By Ale Zozos
Tomato-Basil Quiche with Bacon and Spinach
8 slices bacon
2 cloves garlic (minced or grated)
2 tablespoons fresh chives (chopped)
1/4 cup fresh basil leaves (chopped)
1/2 teaspoon sea salt
1 teaspoon black pepper
2 cups spinach (chopped)
1-2 tablespoons bacon fat (reserved from cooking bacon)
12 cherry tomatoes (halved)
- Preheat the oven to 375 degrees.
- Slice bacon crosswise into 1/4 inch strips.
- Cook bacon in a skillet over medium heat until fat is rendered and meat is cooked, 8-10 minutes.
- Remove bacon from pan and drain on paper towels, reserve the fat.
- In a large mixing bowl, whisk the eggs, garlic, chives, basil, salt and pepper until well combined.
- Stir in the spinach.
- Grease a 9×11 baking dish with the reserved bacon fat.
- Pour egg mixture into the pan.
- Top with bacon pieces and tomato halves (or tomato slices)
- Bake for 30-35 minutes or until the quiche puffs up and becomes golden brown on the edges. Enjoy!
Per Serving: Calories: 281; Total Fat: 20g; Saturated Fat: 7g; Monounsaturated Fat: 8g; Polyunsaturated Fat: 3g; Cholesterol: 443mg; Sodium: 710mg; Potassium: 434mg; Carbohydrate: 4g; Fiber: 1g; Sugar: 2g; Protein: 19g
Nutrition Bonus: Vit A: 39%; Vit C: 21%; Iron: 14%
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