Bacon and Tomato Quiche

By winefoot

Ingredients

• 2 small to medium size organic zucchini, grated
• 1 egg, beaten
• 1 1/2 Tbsp coconut flour
• 1 tsp flax meal *optional
• 1 tbsp butter or coconut oil melted
• 1/8 tsp sea salt
• 5 eggs, beaten
• 1/2 cup organic egg whites, (I used the ones in a carton, but make sure egg white is the only ingredient) or you could separate 3 eggs
• 3 Tbsp milk of choice: organic heavy cream, or unsweetened plain almond milk
• 5 slices nitrate free bacon, cooked and chopped (make sure bacon has no sugar in the ingredients)
• 2/3 cup cauliflower, ground into rice (you won’t taste it, and it adds nutrients and fiber)
• 1/2 cup fresh spinach, chopped * optional
• 1/4 tsp ground mustard
• 1/4 tsp sea salt (I use Real Salt or Himalayan sea salt)
• 1/4 tsp black pepper
• 2 small to medium sized tomatoes, sliced (I used 6 slices).
• 1/2 cup grated cheese of choice * optional

Details

Servings 8
Adapted from holisticallyengineered.com

Preparation

Step 1

1 egg, beaten

5 eggs, beaten

1/2 cup organic egg whites, (I used the ones in a carton, but make sure egg white is the only ingredient) or you could separate 3 eggs

5 slices nitrate free bacon, cooked and chopped (make sure bacon has no sugar in the ingredients)

2/3 cup cauliflower, ground into rice (you won’t taste it, and it adds nutrients and fiber)

Preheat oven to 400 F, and grease or oil pie dish.

Wrap grated zucchini in layered paper towels or cheese cloth. Squeeze and drain liquid from zucchini over sink. Place drained zucchini in large bowl.

Add all the remaining crust ingredients to the zucchini and mix together.

Place zucchini mixture into pie dish. Use the back of a spoon to spread mixture around pie dish, until dish is covered in zucchini crust mixture.

In large mixing bowl combine: eggs, egg whites, milk of choice, ground mustard, sea salt, and black pepper.

Add cauliflower rice, chopped spinach, and chopped bacon to the egg mixture and combine.

Pour egg mixture into zucchini crust.

Place tomato slices on top of quiche.

Loosely cover the top of pie dish with a parchment paper sheet. Place back in oven for remaining 8 minutes, or until top is browned and center is firm and set.

Add optional cheese and put back in oven for 2 minutes.

Net Carb Count*: 8.15 g net carbs (per 1 slice - makes 8 slices)

Total Carb Count: 11.79 g total carbs (per 1 slice - makes 8 slices)