Florentine Quiche

My biggest challenge when on a round of Whole30 is breakfast. It gets me EVERY SINGLE TIME.

Generally speaking, I will create weekly meal plans but I’m not a big meal-prepper – with the exception of breakfast. As someone that works a full time job, I don’t have the time to make myself breakfast each day. If I don’t meal prep breakfast, I can guarantee I would not eat in the morning at least 4 out of the 7 days.

The great thing about quiche is you can put whatever you want in it! This Florentine quiche is my go-to. It is packed with flavor and keeps me full until lunch.

Even my husband who gets “SO sick of eggs” when we are on a round of Whole30 will ask me to make this!

With minimal ingredients you can feel good knowing you are staying on plan. I’ll reheat this in the toaster oven or microwave and enjoy alone or with hot sauce!

When the quiche is done cooking and cooled to touch, I will cut into 6 equal portion sizes and freeze some of the pieces for a day that I need to grab something quickly and be on my way.

The potato crust rounds out this meal, keeping you full until lunch! If you are strict paleo and don’t eat white potatoes – simply sub out the russet potatoes for sweet potatoes!

Whole30 Florentine Quiche

Course: BreakfastDifficulty: Medium
Servings

6

servings
Prep time

30

minutes
Cooking time

1

hour 

20

minutes
Calorieskcal

Ingredients

  • 7 eggs, whisked

  • 2 large russet potatoes, peeled and sliced into 1/4″ rounds (see note for Paleo)

  • 8oz mushrooms

  • 1/2 large white onion, diced

  • 2 cups baby spinach

  • 12oz package of Whole30 compliant bacon, roughly chopped and cooked until crispy

  • 1tsp + 2 tsp ghee

  • 1/2 tsp red pepper flakes

  • 1 tsp salt

  • 1/2 tsp black pepper

Directions

  • Preheat oven to 400* F and line a pie plate with parchment paper
  • Arrange potato slices to cover bottom and sides of pie plate. It is OK to overlap here, the potato slices will cook down into each other, creating a nice crust.
  • Melt 1tsp of ghee and brush on top of potato slices
  • Bake for 45 minutes, or until edges start to brown
  • While the potatoes are cooking, heat a large saucepan to medium heat and add 2 tsp ghee.
  • Once ghee is melted, add onions and cook approximately 5 minutes, or until translucent.
  • Add mushrooms, and cook until they begin to soften, about 5 minutes
  • Add spinach and cook until wilted, about 1 minute
  • Stir in salt, pepper, and red pepper flakes and set veggie mixture aside.
  • When the potatoes are done, remove from oven and lower heat to 350*F
  • Top potatoes with veggie mixture, then bacon, then eggs.
  • Return to oven and cook for 40 minutes or until center is firm.
  • Cut into 6 slices and enjoy!

Notes

  • If you are doing strict Paleo, you can sub out russet potatoes for sweet potatoes.

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