Chicken, Bacon & Spinach Quiche

Mom Wendy told me about this recipe a while back and said her son loved it.  I’ve been hounding her for the recipe!  I will be trying this soon!

CHICKEN, BACON AND SPINACH QUICHE

Coconut Flour Pastry

½ Cup Butter, Melted

2 Eggs

¾ Cup Coconut Flour

½ Teaspoon Sea Salt

  1. Blend coconut flour and salt together in a bowl. Whisk together the butter and eggs.  Stir into the coconut flour and salt.  Keep mixing until it comes together as a wet dough.
  2. Press into a well-greased 9 inch pie dish.  It won’t behave like ordinary dough, you’ll have to do a fair amount of pressing with your hands – but it comes out fine.
  3. Prick the bottom with a fork several times.  Bake at 375* degrees for 10 minutes.  Remove from oven and set aside.

Filling

1 Large boneless, skinless chicken breast diced into snack cubes (I used chicken thighs)

4 slices thick bacon, finely chopped

1 small onion, chopped

4 Cups baby spinach leaves (or 2 generous handfuls – I used 2 pkgs frozen chopped spinach)

1 Tablespoon Butter

5 Eggs

¼ cup SCD milk (I used coconut milk)

½ cup Cheddar Cheese, grated (I probably used about ¾ cup)

  1. Heat the butter in a frying pan and gently fry the onions, chicken and bacon approx. 10 minutes.  Add in the spinach and stir until it wilts.  Take pan off heat.
  2. Pour the chicken/bacon/spinach mixture into your pastry and evenly distribute in the pan.
  3. Whisk together the eggs, milk, cheese and season with salt and pepper. Pour the liquid egg mixture into the pie dish until the chicken mixture is covered. 
  4. Bake at 375 degrees for 25-30 minutes and/or until firm.  Let sit for 5 minutes before serving.
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