Adapted From: Everyday Paleo Family Cookbook
I have made this breakfast recipe as a great protein packed dinner as well, and it's nice to have leftovers for those lazy mornings. This quiche is awesome at any temperature, and at any time of day.
1 pound thick cut bacon, diced
1 large bunch baby spinach
1 cup mushrooms, diced
3 green onions, chopped
3 tblsp full-fat canned coconut milk
2 garlic cloves, minced
1 tsp onion powder
1 tblsp Italian seasoning
In a large skillet, cook the bacon over medium-low heat. Meanwhile, wash the spinach in a strainer and let it drip dry. Place the cooked bacon in a 9x13 glass baking dish; spread it out evenly. Squeeze out any remaining water on the spinach, and spread it on top of the bacon. Whisk the eggs in a large mixing bowl; add the rest of the ingredients to the eggs and whisk again. Pour the egg mixture over the spinach and bacon. Use your hand and press down on the spinach until the egg mixture covers the spinach layer evenly. Cover the dish tightly with foil; bake at 375° for 30 minutes. Uncover and bake for an additional 20 to 25 minutes, or until the eggs in the center are cooked.