Cooking With the Wood Sisters
Sally and Kathryn Wood bring their lifetimes of thinking about, preparing, and eating good food to Cooking with the Wood Sisters. They invite friends and family members onto their show to talk about and share favorite recipes.
Sally Wood (above) lives in Madison, Wisconsin. Kathryn Wood (right) lives in Bend, Oregon.
Healthy Spinach Bacon Quiche
A recipe by Erin Morrissey
Crust (of course, you could substitute a crust of your choice):
2 cups almond flour
1 Tbsp minced garlic (I omit this)
1/3 cup olive oil or butter
1 tsp salt
¼ tsp pepper
2 Tbsp water
Preheat oven to 350 degrees and grease 9-inch pie plate. (I use a deep-dish pie plate. I think the filling would run over in regular pie dish.)
In a medium-sized bowl, mix together all crust ingredients until ball forms.
Press crust into pie dish evenly. Bake for 15-20 minutes or until slightly golden brown. Remove from oven. Let cool.
1 Tbsp olive oil
8 oz turkey bacon diced (I buy Trader Joe's uncured turkey bacon)
1 small red onion diced
1 5-ounce bag fresh baby spinach
6 large eggs
1 cup unsweetened almond milk (or milk of choice)
1 cup grated cheese, divided
½ tsp salt
½ tsp pepper
While crust is baking, saute onions and turkey bacon in olive oil on medium-high heat. Once cooked through, add in spinach and cook until wilted. Turn off heat and let cool.
In a large bowl, whisk together eggs, milk, ½ cup cheese, salt and pepper.
Add in turkey bacon mixture and pour into slightly cooled crust. It can still be warm, just not hot.
Sprinkle the remaining cheese on top and bake for 35 – 40 minutes. Aknife inserted into the center should come out clean.
Allow to cool a bit before slicing.
Feel free to substitute veggies and protein for the spinach and turkey.
I was happy to find this gluten-free, dairy milk-free quiche recipe. And it tastes good.