When I find it hard to get veggies into every meal I mix them in with super delicious things like bacon. This healthy veggie & bacon crust quiche recipe makes great breakfast or dinner! You can use which ever veggies you have handy. Sturdier veggies should be sautéed before baking. More tender ones need no preparation.

Ingredients

• Coconut Oil- 1tsp
• Natural Bacon (Nitrate free)- 1/2 to 1 lb. (I like lots!)
• 1-2 Shallots or about 1/4 onion
• Spinach, fresh, 1 cup, chopped
• 1 Zucchini, small, shredded
• 1 Carrot shredded
• Unsweetened Coconut Milk, 3/4 cup
• Eggs (pasture raised) 7-8
• Sea Salt & Pepper to taste (I like about 1/2 to 1 tsp salt)
• (You can add cheese or non-dairy cheese if you like. Shredded cheddar or swiss will work well.)

Instructions

• Preheat oven to 350*
• Lightly grease a baking dish with coconut oil.
• Cook bacon until crispy, set aside.
• Sauté shallots in bacon grease until transparent. Add carrots and sauté for 1 min. Add spinach and stir frequently until spinach is wilted. Remove from heat then stir in zucchini.
• Crush bacon into bits and sprinkle most of it over bottom of pan.
• Gently add veggies on top of bacon then sprinkle the rest of the bacon in.
• (Sprinkle in cheese)
• Combine eggs and coconut milk in a bowl and whisk or beat lightly to mix well. Add sea salt and pepper.
• Pour egg mixture over stuff in the pan. Place pan in the oven and cook for 30 to 35 minutes or until egg mixture is firm.

Serving Size: 4 equal pieces

Number of Servings: 4

Recipe adapted from here.