Updated: Apr 13
This quiche is paleo and gluten free. I layered it with kumara but you could swap for potato/pumpkin or a low carb option of zucchini/ eggplant. An easy lunch/ dinner option or idea to take to work.
Ingredients (4 serves)
1/2 cup cream
1 capsicum, chopped
1 red onion, thinly sliced
300g bacon (my choice is Henderson's) finely chopped
1/4 cup sun-dried tomatoes, chopped
2 handfuls of spinach
1 large kumara
1 cup mushrooms, chopped
1/2 cup grated cheese
1-2 tbsp balsamic vinegar
extra virgin olive oil
Pre-heat the oven to 180 degrees on fan bake. Slice the kumara thinly and layer the bottom of the quiche dish. Drizzle or spray with olive oil and season to taste. Bake in the oven for 20-25 minutes until cooked.
Heat a fry pan over medium heat with olive oil and cook the bacon and mushrooms for five minutes. Put aside.
Caramelise the onions in the same fry pan. Cook them on low heat with more olive oil then add in some balsamic vinegar to your liking.
When the kumara is cooked, decorate with the toppings- bacon, mushrooms, capsicum, sun-dried tomatoes, crumbled feta. Mix the eggs and cream together then pour evenly over the quiche. Garnish with spinach and finish off with the grated cheese. Season to taste. Cook in oven for another 30-35 minutes until eggs are cooked to your liking.
Serve with caramelised onion on top or on the side.