Bacon, Spinach and Bell Pepper Quiche

Bacon, Spinach and Bell Pepper Quiche

Blood Sugar: 8Servings: 6Preparation Time: 30minMeal Category: Lunch
Micronutrients:Vitamin ACalciumMagnesium

Macronutrients per 100g

Energy
269kcal
Sugar
2g
Fat
18g
Fiber
2g
Sat fat
10g
Protein
11g
Carbs
15g
Sodium
480mg

Ingredients

2 tbsp melted Coconut oil, 240g / 8.47oz Almond flour, 1 large organic Egg, 1 tsp Kosher salt, 4 slices Bacon, 2 cored, seeded, and thinly sliced Red bell peppers, ¾ cup lightly packed, thinly sliced Baby spinach, ¾ cup grated Cheddar or Gruyère cheese, 3 large organic Eggs, 1 cup / 8fl oz Heavy cream, ¼ tsp Kosher salt, ¼ tsp Black pepper, 1 tsp Onion powder

Preparation

1. Preheat the oven to 175°C (350°F). 2. Mix together 240g (8.47oz) almond flour, 50g (1 large organic) egg, 28g (2 tbsp) melted coconut oil, and 6g (1 tsp) kosher salt in a bowl until fully combined. 3. Press the dough into the pie plate and bake for 13-15 minutes until lightly golden. Remove from oven but leave it on. 4. Fry 4 slices of bacon until crisp, transfer to a paper towel-lined plate, then sauté 300g (2) cored, seeded, and thinly sliced red bell peppers in the same pan for 5-7 minutes until tender. 5. Crack 150g (3 large organic) eggs into a bowl, add 240g (1 cup) heavy cream, 1.5g (¼ tsp) kosher salt, 1.5g (¼ tsp) black pepper, and 2.5g (1 tsp) onion powder, and whisk to combine. 6. Transfer the sautéed bell peppers to the baked crust, top with 20g (¾ cup) lightly packed, thinly sliced baby spinach, then 90g (¾ cup) grated cheddar or Gruyère cheese, and crumbled bacon. 7. Pour the egg mixture over the filling. 8. Bake for 35-38 minutes until the top is golden and eggs are set. Cool for at least 15 minutes before slicing.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
41% of RDI
Vitamin C
31% of RDI
Omega 3
13% of RDI
Vitamin A
18% of RDI
Calcium
89% of RDI
Folate
34% of RDI

Good to know

You can use turkey bacon for a healthier alternative. Ensure the quiche is cooled for at least 15 minutes before slicing to set properly.

How to Prepare

1. Preheat the oven to 175°C (350°F). 2. Mix together 240g (8.47oz) almond flour, 50g (1 large organic) egg, 28g (2 tbsp) melted coconut oil, and 6g (1 tsp) kosher salt in a bowl until fully combined. 3. Press the dough into the pie plate and bake for 13-15 minutes until lightly golden. Remove from oven but leave it on. 4. Fry 4 slices of bacon until crisp, transfer to a paper towel-lined plate, then sauté 300g (2) cored, seeded, and thinly sliced red bell peppers in the same pan for 5-7 minutes until tender. 5. Crack 150g (3 large organic) eggs into a bowl, add 240g (1 cup) heavy cream, 1.5g (¼ tsp) kosher salt, 1.5g (¼ tsp) black pepper, and 2.5g (1 tsp) onion powder, and whisk to combine. 6. Transfer the sautéed bell peppers to the baked crust, top with 20g (¾ cup) lightly packed, thinly sliced baby spinach, then 90g (¾ cup) grated cheddar or Gruyère cheese, and crumbled bacon. 7. Pour the egg mixture over the filling. 8. Bake for 35-38 minutes until the top is golden and eggs are set. Cool for at least 15 minutes before slicing.

Good to Know

You can use turkey bacon for a healthier alternative. Ensure the quiche is cooled for at least 15 minutes before slicing to set properly.

Share:
← Back to All Recipes