Spinach Bacon Quiche with Caramelized Onions & Butternut Crust {Paleo}

A savory, sweet,  satisfying and healthy breakfast or brunch recipe that will impress even the pickiest eaters!  This Spinach Bacon Quiche with Caramelized Onions has an easy, healthy, and delicious crust made of thinly sliced and roasted butternut squash.  It’s Paleo, gluten free, dairy free, and full of flavor and nutrition.

I have brownies in the oven right now so I’m just going to write this at the top of the post here so I don’t forget and burn them.  Okay good, writing things down always helps – especially when multitasking.

I’ve been doing a ton of multitasking lately, but, really, what’s new?  It HAS gotten worse since getting my laptop a few weeks ago, since I can now attempt to type up posts while doing just about anything and everything else you could imagine.  The interesting part that I’m sure some of you can relate to, is that I don’t actually get more done or get things done more efficiently.  It’s the opposite.  I seem to spend more time trying to do the same things that once took me far less time.

I get it, it’s because when I’m multitasking I’m actually adding things on that I wouldn’t be doing if I just stuck to one thing at a time.  I never learn.   It’s hard to find the discipline to stick to one thing and believe I will accomplish more that way.  Quality over quantity?  These are hard concepts in the world we live in now, when we have 10 tabs open on 3 different devices at all times.  I wonder if our brains will adapt eventually.   I think we will – it already seems like Drew (he’s almost 5) handles this sort of thing better than I do.  Or maybe that’s just me getting/being old 🙂

Anyway, multitasking isn’t necessarily always a bad thing, and without it my blog literally would not exist, so, there’s that.  Besides, what else are you supposed to do when you have brownies, a cake, or a quiche in the oven?  Clean up the kitchen?  That’s not my brand of multitasking – as you guys might know I like to save all my cleaning for one terribly unpleasant 3 day stretch every six months and then complain about it for another 3 days afterwards.  As I peak over my shoulder right now I’m starting to question my priorities, however.  Some things, like brownies, do require at least a little cleaning up after.

But why are we talking brownies again?  Oh right, oven.  Good thing I caught that!  As for today’s recipe (can’t you feel my scattered-ness?) it’s another one of my too-easy-to-be-true veggies crusts, that require no pureeing or mashing, but rather just slicing and roasting.  This time it’s butternut squash, and it is totally worth mentioning that both Adam and Diana – who are not butternut squash fans – L-O-V-E-D this.  Could be the bacon.  And the caramelized onions.  Who turns that down?  And for the green-lovers in all of us there’s plenty of spinach.  It’s delicious!  Try it out!

Spinach Bacon Quiche with Caramelized Onions & Butternut Crust {Paleo}

Spinach Bacon Quiche with Caramelized Onions & Butternut Crust {Paleo}

A savory and sweet quiche with spinach, bacon, caramelized onions and an easy to make butternut squash crust! This healthy breakfast or brunch is Paleo, gluten free, grain free, and dairy free.

Author: Michele

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour 10 minutes

Course: Breakfast/brunch

Cuisine: Paleo

Servings: 8 servings

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5 from 2 votes

Ingredients

• 1 whole butternut squash long part cut off, peeled, and sliced into thin rounds, about 1/4 inch thick.
• Coconut oil or ghee to coat the squash
• Sprinkle of fine grain sea salt for roasting squash
• 1/2 large onion or 1 small onion sliced thinly and evenly
• 2 tbsp coconut oil or ghee for caramelizing onions plus sea salt to season
• 6 slices of nitrate free bacon sugar free for Whole30 fried until crisp, drained, and crumbled or broken into pieces
• 2 large handfuls fresh baby spinach roughly chopped
• 6 eggs
• 3 tbsp full fat canned coconut milk
• Pinch of sea salt
• Pinch black pepper

Instructions

1. Preheat your oven to 425 degrees and coat the bottom of a 9 inch pie dish with coconut oil.
2. Coat each butternut squash round with a thin layer of coconut oil or ghee and arrange on the bottom of the dish, overlapping a bit (they'll shrink when roasted) Cut 4 rounds in half and arrange around the perimeter of the dish to form a crust. Sprinkle with a bit of sea salt.
3. Put baking dish in the preheated oven and roast for about 30 minutes, until lightly browned and soft (check halfway through to prevent burning)
4. While the crust is in the oven, caramelized the onions: melt the 2 tbsp of coconut oil or ghee in a medium skillet over low heat, add the onions, and toss to coat. Add a sprinkling of sea salt as well.
5. Continue to cook and stir over low - med/low heat for about 20-30 minutes, until golden brown and very soft. Keep the heat low enough to prevent the onions from burning.
6. In a large bowl, whisk the eggs with the coconut milk salt, and pepper until smooth. Add the spinach to the caramelized onions and stir to combine, remove from heat.
7. Once the crust is done, lower the oven heat to 400 and sprinkle the onion/spinach mixture over the butternut squash, then the crumbled bacon. Give the eggs and coconut milk a good whisk again, and pour over everything (it will "leak" through the crust, which is fine)
8. Bake for 15-20 minutes in the 400 degree oven or until the eggs are just set and the edges begin to turn golden - don't let the quiche turn brown.
9. Remove from oven and let cool for at least 10 minutes before slicing and serving. Sore leftovers covered in the refrigerator for up to 4 days. Enjoy!

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