Tuesday, March 03, 2015


makes eight servings

For the crust
1 1/2 cups almond flour
1 egg
1 egg white
For the filling
7 eggs
1 cup coconut milk
6 pieces of nitrate-free bacon
1 small onion, thinly sliced
1 cup sliced mushrooms
1 cup fresh spinach
3/4 cup shredded swiss
salt and pepper
Pre-heat oven to 375ºF. In a medium sized bowl, combine almond flour, egg, and egg white until "dough" starts to come together. Press dough into a pie pan, using the palm of your hand to reach desired thickness. Poke crust with a fork to avoid bubbles. Bake crust for about 15-20 minutes, or until lightly golden brown. While crust bakes, fry bacon in a pan until crispy. Crumble and then set aside. In the same pan, saute onions and mushrooms until onions are translucent. Add spinach and cook down slightly. In a large bowl, whisk eggs and coconut milk. Add bacon, onion, mushrooms, spinach, and swiss. Season with salt and pepper. Pour egg mixture into pre-baked pie shell. Bake for about 25-30 minutes, or until center is just slightly set. You want it to be slightly jiggly, but not loose. Allow to cool for about 15 minutes. Serve warm.
bacon recipe source: Melissa Herald, CupcakesOMG! (@CupcakesOhMG), June 13, 2012

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