Spinach, Bacon & Onion Quiche (DF/GF)

I used to make quiche all the time and relied heavily on the store-bought quiche shells. While easy, I honestly have no idea what was in those crusts. Now that I live in the world of read every label and make sure the ingredients are recognizable, store-bought just doesn't pass the test anymore. Add to that being gluten and dairy free and I'd pretty much thought I needed to kiss things like quiche goodbye. WRONG! Enter the magic that is arrowroot powder and almond meal and we have the combo to make a delicious quiche for the gluten-free folks of the world.

This is now a staple in my house. Partnered with a small salad, paired with chicken sausage, eaten alone as breakfast, you name it and this quiche fits the bill. While this is a spinach/onion/bacon variation, feel free to swap out those characters in place of whatever veggies you have on hand or have a penchant for in the moment. My first attempt was with kale & butternut squash but lately I've been leaning towards ingredients that I have on hand like spinach & onion. Whatever works, right? It's all delicious!

Spinach, Bacon & Onion Quiche (DF/GF)

Ingredients

Crust:

1 cup almond flour

¾ cup arrowroot powder

½ tsp baking soda

½ tsp granulated garlic

½ tsp sea salt

1 egg

1/3 cup olive oil

Filling:

5 eggs

2 Tbsp milk (I used coconut)

1 Tbsp fresh freshly chopped oregano

1 Tbsp freshly chopped basil

½ tsp black pepper

½ tsp sea salt

1 c. kale or spinach, chopped

1 med. onion, chopped

1/2 lb. bacon, cooked, patted dry and broken into small pieces (OPTIONAL)

¼ c. cheese (dairy-free mozzarella/cheddar or if you're not dairy-free, whatever variation of dairy cheese you have on hand or like)

Instructions

1. Preheat oven to 350 and grease a 9-inch pie or tart pan.

2. Combine the almond flour, arrowroot powder, baking soda, garlic and sea salt and mix. Add the egg and olive oil and mix until the dough comes together in a ball.

4. Press the dough in to the tart pan and bake for 10 minutes and then remove from the oven.

5. Prepare your filling.

6. While the filling is cooking, combine the eggs, milk, oregano, basil, salt and pepper in a bowl and whisk to combine.

7. Layer the cooked veggies on the crust, add the cheese and pour the egg mixture on top and then bake for 20-25.

8. Let set for about 5 minutes and then eat while hot or store in an airtight container in the refrigerator. (The quiche reheats really well and also tastes great at room temperature.)

NOTE: The crust can be made ahead of time. Cover and store in the refrigerator overnight.