Bacon ‘n Veggie Quiche

Stav Kogan

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Cook Time 15

Total Time 15

Servings: 6 servings

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 tsp unrefined sea salt
1/4 tsp ground black pepper
3 cups spinach leaves, chopped
6 tbsp 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.

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