With fall around the corner and back to school here in a matter of weeks, we are all about the make ahead meals! Particularly hearty, easy ones that will keep for a few days and reheat well when time is tight.
This paleo quiche would make the perfect protein packed breakfast, or pair it with a salad for a great meal any time of day. It's loaded with veggies, high in protein, and has zero dairy, sugar or gluten. It will keep you satiated all morning long! You can even cut and freeze it and reheat in the toaster oven throughout the week.
1 can artichoke hearts in water, drained, chopped and squeezed of excess liquid
5 oz fresh spinach
8 large eggs
4 egg whites
1/2 can light organic coconut milk
1/2 tsp garlic powder
1/2 tsp onion powder
2 tbsps nutritional yeast
salt and pepper to taste
Directions
Preheat oven to 400 F. Spray a 9 x 12 glass baking pan with coconut or avocado oil.
Prepare the "crust" : Toss shredded sweet potato with 1 tsp avocado oil and salt and pepper to taste. Press sweet potato shreds into oiled baking dish. Bake 20 min or until it begins to brown. After you remove the crust reduce heat to 350 F.
Meanwhile, heat a nonstick pan over medium high heat and cook turkey bacon until crisp. Remove and blot on paper towels. Chop and set aside.
In same pan, heat 1 tbsp avocado or olive oil over medium heat. Add red pepper, scallion and artichokes and season with salt and pepper, garlic powder and onion powder. Sauté until soft.
Add spinach to other veggies and cook until wilted.
Remove veggies from pan and cool. Squeeze off any extra liquid.
Top your sweet potato crust with the cooked veggies, spreading evenly.
In a mixing bowl combine eggs, egg whites, nutritional yeast and coconut milk, plus salt and pepper to taste. Whisk to combine.
Pour egg mixture over veggies and bake at 350 for 25 or until middle is set.
