Don’t forget that you can win raw honey for one more week! 

 

I’m a huge fan of make-ahead breakfast. Preferably something a little fancy, and full of flavor, protein and healthy fats. Breakfast is my favorite meal of the day…so even if its on the go, I want it to be good. I often make these. But I was craving something a little different and wanting to make enough for both my mom and I for the week (I was down in San Diego for the weekend). So I set out to make a grain-free, dairy-free quiche in a 9×13 pan. I’ve made it two ways now and both are delicious! This quiche is super tasty cold, warmed up, or served fresh!

Sun-dried Tomato and Spinach Quiche

Serves 8

For The Crust:

1/2 cup coconut flour

1/4 cup blanched almond flour or tapioca starch

1/2 tsp sea salt

1 tsp garlic powder

1/4 cup coconut oil, melted

1/4 cold water (sub for another 1/4 cup of coconut oil for a more buttery crust)

2 farm fresh eggs, beaten

Preheat the oven to 350° F. Prepare a 9×13 pan with coconut oil or olive oil. Combine the coconut flour, almond flour (or tapioca starch), sea salt and garlic powder in a medium sized bowl. Add coconut oil and cold water and stir until well combined. Add the beaten eggs last. The dough should stick together and be forming into a ball. If it is not, add coconut flour 1 tablespoon at a time to create the desired texture. Roll your dough into a ball and press it into your pan, creating a crust. Bake for 10 minutes or until barely starting to become golden. Remove and set aside.

For The Eggs:

8 farm fresh eggs, beaten

1/2 bag frozen spinach, thawed

1/2 cup artichoke hearts, chopped

1/4 cup sun-dried tomatoes

4 chicken sausages (I use sun-dried tomato and basil)

2 tbsp basil

1/2 tsp sea salt

1/2 tsp cracked black pepper

1 tsp garlic powder

You can prep all of this while your crust is cooking! Brown the sausages on the stove (cook if not pre-cooked). While the sausage is cooling combine all other ingredients into a medium or large sized bowl. Once cooled, add the sausage. Pour the mixture over your crust and bake at 350° F for 35 minutes or until set. Slice into 8 rectangles and enjoy! Serve with as is or with your choice of egg topping!

 

[If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.]