Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Print
Spinach Bacon Quiche
This tasty and healthy gluten free spinach and bacon quiche recipe is perfect for a fresh breakfast and falls under the paleo diet plus it's Whole30.
Course
Breakfast, Main Course
Cuisine
American
Keyword
spinach and bacon quiche, sweet potato crust, whole30 quiche, whole30 recipes
Prep Time
5
minutes
minutes
Cook Time
55
minutes
minutes
Total Time
1
hour
hour
Servings
8
servings
Calories
329
kcal
Author
The Bewitchin Kitchen
Ingredients
1
small sweet potato
or 1/2 large one
1
375 g
package bacon
or 3/4lb, diced
1/2
cup
brussels sprouts
chopped
1/4
cup
zucchini
diced
1/4
onion
diced
1/2
tsp
paprika
1/4
tsp
pepper
8
cups
spinach
3
garlic cloves
minced
8
eggs
1/4
cup
water
US Customary
-
Metric
Instructions
Preheat oven to 350
Sweet Potato Crust
Peel the sweet potato, chop it into quarters, and toss in a food processor or high powered blender until it's a fine dice.
Press into a pie pan, bake for 25 minutes.
Spinach Bacon Filling
While the sweet potato crust is cooking, heat a skillet over medium heat and add the bacon. Cook until crispy.
Drain most of the bacon fat, leaving about 1-2 tablespoons for cooking.
Add the Brussels sprouts, zucchini, and onion, stir constantly for 2-3 minutes.
Add spinach and garlic. Cook until spinach is wilted.
Top the sweet potato crust with the vegetable mixture and bacon.
Beat 8 eggs and 1/4 cup of water together and pour over the vegetables and bacon.
Bake for 35 minutes.
Notes
Weight Watchers Freestyle Points: 6 (if using center cut bacon).
21 Day Fix Container Counts
These counts are if you swap bacon for turkey bacon:
Full recipe:
9 green, 8 red, 1 yellow,
Per serving:
1 green, 1 red, trace amounts of yellow.
Nutrition
Serving:
1
slice
|
Calories:
329
kcal
|
Carbohydrates:
6.9
g
|
Protein:
14.7
g
|
Fat:
26.9
g
|
Saturated Fat:
8.9
g
|
Cholesterol:
222.5
mg
|
Sodium:
471.3
mg
|
Fiber:
1.5
g
|
Sugar:
1.9
g