Some big changes are happening in my neck of the woods, and the first of them is my attempt to take less crappy pictures. I still have a lot of work to do, and until I buy a new camera, my iPhone will have to do. I've also made some big career moves (aka I quit my job) to focus on training and my blog. Clinton Kelly made a comment that really hit home for me, he said "I realized this week that I just cannot do it all, so I will choose to to do what I can fabulously." I have a tendency to take on more then I can handle, and there are so many things I want to do with my life, but there are a few things I'm extremely passionate about and that I want to be exceptional at. I've decided to focus my energy on being the absolute best at those things; the things I love, the things I'm good at, and the things that spark my passion and excitement. I'm excited for the future and for new challenges. I'm excited to share simple healthy recipes here, and to see what my body is truly capable of achieving in the sport of fitness. This weekend I'll be competing at the NorCal CrossFit Regional with my team Caffeine and Kilos, and two weeks later I'll give my best shot at the second round combine of the National Pro Fitness League in Las Vegas. Stay tuned for updates, and remember, sometimes it's scary to take a chance, to risk it all, but in the end, where's the fun in playing it safe? Alright, on to the recipe! I wanted to share a breakfast dish that you could make ahead and enjoy in a hurry. We all get busy and it's nice to have healthy options to keep us on track with our goals. Make this in the morning and keep it in the fridge to grab during the week.
Bacon, Spinach and Tomato Quiche
Prep 15 min
Cooking 35 min
For the crust:
- 2 cups almond flour
- 1/4 tsp sea salt
- 2 tbsp coconut oil
- 1 egg
For the filling:
- 6 slices bacon
- 1 cup sliced cherry tomatoes
- 2 cups spinach
- 8 eggs
- 1/2 cup coconut or almond milk
- 1/2 tsp sea salt
- 1/4 tsp pepper
- Preheat oven to 350F
- Prepare the crust, I used the paleo pie crust recipe from Elana's Pantry (click here to get directions). I place the dough between two pieces of parchment paper and roll out with a rolling pin before pressing into my dish. Do not pre-bake.
- Cook the bacon in a skillet over medium heat until crispy, about 5 minutes, then transfer to a paper towel, pat dry and cut into small pieces.
- Add the tomatoes and spinach to the skillet and sauté for 1 to 2 minutes, just until the spinach wilts.
- In a bowl whisk together the eggs, coconut or almond milk, salt and pepper.
- Layer the bacon, tomatoes and spinach on top of the crust and pour in the egg mixture.
- Bake for approximately 35 minutes. Check to make sure the eggs are fully cooked, if not, cook a little longer. Let cool, then serve.