Chicken, Bacon & Spinach quiche

Source: thingsmybellylikes.com
Course: Breakfast
Preperation time: 15min
Cooking Time: 30min
Serves: 6

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Ingredients

Protein (g) Carbs (g) Fat (g) Energy (KCal)
1/2 cup Cheddar Cheese, Grated 3 3 0 0 4 4 44 44
1 Large Chicken Breast 9 9 0 0 1 1 47 47
4 cup(s) Baby Spinach 1 1 1 1 0 0 5 5
1/2 Teaspoon Sea Salt 0 0 0 0 0 0 0 0
1/2 Large White Onion, Finely Chopped 0 0 1 1 0 0 5 5
7 Large(s) Egg(s) 7 7 0 0 6 6 90 90
1/2 cup Butter, Melted 0 0 0 0 15 15 136 136
1 Tablespoon Butter 0 0 0 0 2 2 17 17
3 Slice(s) Bacon, Finely Chopped 0 0 0 0 4 4 36 36
1/4 cup Coconut Milk(s) 0 0 1 1 2 2 23 23
3/4 cup Coconut Flour 1 1 6 6 7 7 83 83
Total: Approximate Nutrition Info, Per Serving: 21 9 41 486
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Instructions

Coconut Flour Pastry:

  1. Whisk together the butter and eggs. Stir into the coconut flour and salt. Keep mixing until it comes together as a wet dough.
  2. Press into a well-greased 9in pie dish. It won’t behave like ordinary dough, you’ll have to do a fair amount of pressing with your hands but trust me, it comes out fine.
  3. Prick the bottom and bake at 375 for 10 minutes. Remove from oven and set aside.
Filling:
 
  1. Heat the butter in a frying pan and gently fry the onion, chicken and bacon for 10 minutes. Add in the spinach and stir until it wilts. Take the pan off the heat.
  2. Decant the chicken mixture into your pastry and spread so it is evenly distributed.
  3. Whisk together the eggs, milk, cheese and season with salt and pepper. Pour the liquid onto the pie dish until all the chicken and bacon mixture is covered.
  4. Bake at 375 for 25-30 mins ’til firm. Let sit for five minutes before serving.
Visit thingsmybellylikes.com for the full instructions.

Notes


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