Paleo Spinach & Meat Quiche, A Breakfast Pie © 2012 . All rights reserved.

Paleo Spinach & Meat Quiche, A Breakfast Pie

This Paleo Spinach & Meat Quiche recipe is for the meat lover in all of us, but don’t worry moms out there…there are vegetables in there as well! I like this recipe because you can chop everything up the night before, push the dough down into the tins and everything. In the morning, just fill the tins with eggs and meats, and pop them in the oven while you fix your hair. Piece of cake! …well, piece of quiche is more like it! This recipe for quiches makes 6 (if you make them in large muffin tins). Enjoy!

Today is one of those days that looks so beautiful, but is cold. I really wish that it would get warmer faster. I know, I know, we live in Florida and you really can’t complain, but I’m missing being outside in the warmth of the sun. Even Chance is feeling it! We’re just waiting for Angel to finish some work calls and then we’re going on a nice long beach walk. The best way to spend a late Saturday morning!

Paleo Spinach & Meat Quiche

8 Eggs

2 Bacon strips

1/3 cup Spinach

1/3 cup Yellow Onion

1/3 cup Sausage

1/3 cup Mushrooms

pinch Coarse Sea Salt and Black Pepper (per quiche)

pinch Nutmeg (per quiche)

Paleo Pie Crust:

½ cup Coconut Flour

½ cup unsweetened Coconut Flakes

½ Tbsp Maple Syrup

¼ tsp Coarse Sea Salt

¼ cup Coconut Oil

3 Egg Whites

Coconut Oil Spray

Preheat the oven to 350 degrees Fahrenheit.

Grease a set of 6 muffin tins with coconut oil. Each muffin tin will be a quiche.

In a bowl, combine the maple syrup, sea salt, coconut oil (I like to liquify mine first), and egg whites (wet pie crust ingredients) and whisk until incorporated. In another bowl, mix the coconut flour, coconut flakes, sea salt, black pepper, and nutmeg. Next, add the wet ingredients to the dry and stir until mix thoroughly. Press the pie crust into the muffin tins. Bake at 350 for 10 minutes and set aside to cool.

Cube the bacon and crumble the sausage, then pan fry the meats over medium-high (~7) heat until no longer pink. Shred the spinach and dice the onions and mushrooms. Combine the meats and veggies in with the eggs and whisk until mixed through.

Bake the quiches, uncovered, for 30 minutes, or until slightly browned.

Serves 6

Looking for something lighter? Try our Paleo Banana Smoothie!

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