Bacon ‘n Veggie Quiche

Servings: 6

Preparation time: 15 minutes
Cook time: 15 minutes
Ready in: 30 minutes


• 6 slices nitrite- or nitrate-free bacon
• Olive oil for greasing
• 8 pasture-fed, free-range eggs
• 1/2 cup onion, chopped
• 1/2 cup red bell pepper, diced
• 1/2 teaspoon unrefined sea salt
• 1/4 teaspoon ground black pepper
• 3 cups spinach leaves, chopped
• 6 tablespoons grass-fed raw milk parmesan cheese, shredded (recommended: Organic Valley)
• Note: For strict Paleo version, omit cheese


1. Cook the bacon for about 5 minutes in a large skillet over medium-high heat. Drain on paper towels.
2. Preheat oven to 375 degrees f. Grease the cups of a 6-cup muffin pan with olive oil, then line each cup with a slice of bacon.
3. Beat together the eggs, onion, red bell pepper, salt, pepper, and spinach in a large bowl. Fill 3/4 of each muffin cup with the spinach mixture, then sprinkle each with 1 tablespoon of cheese on top.
4. Bake for 10 to 14 minutes, or until set.