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!
This 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!
Spinach Meat Quiches
2 Bacon strips, cubed
6 Tbsp shredded Spinach
6 Tbsp diced Yellow Onion
6 Tbsp crumbled Sausage
6 Tbsp diced Mushrooms
Sea Salt and Pepper (a pinch per quiche)
Pinch Nutmeg (per quiche)
½ cup Coconut Flour
½ cup Coconut Flakes (unsweetened)
½ Tbsp Agave
¼ tsp Sea Salt
¼ cup Coconut Oil
3 Egg Whites
Coconut Oil Spray
Preheat the oven to 350 degrees Fahrenheit.
Grease the muffin tins with coconut oil. Combine all ingredients for the pie crust, wet and then the dry. Press the pie crust into the muffin tins. Bake at 350 for 10 minutes and set aside to cool.
Combine the other ingredients in bowl, then pour into the pie crusts.
Bake the quiches for 30 minutes, or until slightly browned.
Goes great with our Banana Smoothie!