Grain Free Bacon and Onion Quiche

Spinach and onions (or leeks) are common in winter CSA bags.  I always include eggs and greens in my breakfast, and this quiche hits the spot, with no sugar, no grains, yummy greens, and beautiful farm eggs.  Here is another grain free breakfast quiche.  

onions small

Ingredients

  • ¼ pound of chemical free bacon, from grass fed hogs
  • 1 bunch of spinach, chard, or young tender kale (not chopped)
  • Butter
  • One big sweet onion or a couple of leeks
  • 4 eggs from pasture raised hens, whisked
  • ½ cup of milk or cream
  • 1 tsp of Dijon mustard
  • 2 ounces of goat cheese, feta or farm cheese
  • 1/3 cup parmesan cheese

Directions

  • Preheat oven to 375
  • Fry the bacon and crumble it.  Reserve the fat
  • Butter a pie pan and press the spinach leaves into the bottom of the pan, like a crust
  • Sauté the onions or leeks in the bacon fat until clear and fragrant
  • Mix together the eggs, cream, Dijon mustard, goat cheese, and crumbled bacon  
  • Pour into the pie pan over the spinach leaves (do not stir)
  • Top with grated parmesan
  • Dot with butter
  • Bake for 30-40 minutes, or until set

Of course, I would serve this with roasted kale that is just getting crispy.  Make a bed of the kale on plates and place slices of this beautiful quiche on top.  

Eat your veggies,

Robin

Grain Free Bacon and Onion Quiche
Write a review
Print
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. ¼ pound of chemical free bacon, from grass fed hogs
  2. 1 bunch of spinach, chard, or young tender kale (not chopped)
  3. Butter
  4. One big sweet onion or a couple of leeks
  5. 4 eggs from pasture raised hens, whisked
  6. ½ cup of milk or cream
  7. 1 tsp of Dijon mustard
  8. 2 ounces of goat cheese, feta or farm cheese
  9. 1/3 cup parmesan cheese
Instructions
  1. Preheat oven to 375
  2. Fry the bacon and crumble it. Reserve the fat
  3. Butter a pie pan and press the spinach leaves into the bottom of the pan, like a crust
  4. Sauté the onions or leeks in the bacon fat until clear and fragrant
  5. Mix together the eggs, cream, Dijon mustard, goat cheese, and crumbled bacon
  6. Pour into the pie pan over the spinach leaves (do not stir)
  7. Top with grated parmesan
  8. Dot with butter
  9. Bake for 30-40 minutes, or until set
Notes
  1. Of course, I would serve this with roasted kale that is just getting crispy. Make a bed of the kale on plates and place slices of this beautiful quiche on top.
Bell's Best Berries http://bellsbestberries.com/
Share this with a friend!Pin on Pinterest3Share on Facebook0Tweet about this on Twitter0Buffer this pageEmail this to someone
This entry was posted in csa, recipes and tagged , , , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *