Let’s face it, there is no easy way to remove both gluten and dairy from your diet. It can be really tough to find good recipes that you actually look forward to eating instead of choking down some irregular meal for the sake of your body’s health. You can’t starve to death! That obviously isn’t going to help improve your current circumstances one bit! So, to preserve one’s own life it is common to returning to old eating habits despite your desire to improve your diet. There is also the scenario where removing these ingredients isn’t a choice for you, it’s a requirement do to allergies or health issues. But how do you successfully take what appears to be only a diet change and turn it into a beneficial lifestyle change? You get some darn good recipes first and you tackle your challenge second. This is one of those meals that I have found to be a wonderful breakfast, lunch, or dinner option and it is super easy!
I love making this quiche at the beginning of the week and slicing it up throughout the week for lunch. Reheating one individual slice each day makes lunch quick and easy, but yummy and healthy all at the same time! It’s a win-win! The best part about a quiche is that you can change the ingredients to fit your taste as well. This is a great way to mix up your meals throughout the week just in case you get tired of eating the same thing over and over again. It happens easily, trust me I know!
I hope this recipe will make it easier for you to successfully keep with your diet restrictions no matter the motivation behind your lifestyle choice. I love pairing a piece of zucchini bread along with it to provide a bit more solidarity to my lunch. We want to eat healthy, we don’t want to starve!
Enjoy!
Ingredients
- 2 Tablespoons butter
- 1/2 cup onion, chopped
- 1 green bell pepper, chopped & seed removed
- 1 1/2 cups broccoli, chopped
- 1 handful baby spinach, raw
- 1 tsp garlic, minced
- 16 oz bacon, chopped
- 5 eggs
- 1/2 cup water
- sea salt & fresh ground pepper, to taste
Instructions
- 1. Heat oven to 350 degrees.
- 2. Place bacon in oven to cook according to manufacturer's instructions. When bacon is finished cooking dice the meat & set aside.
- 3. While bacon cooks, begin chopping the onion, bell pepper, broccoli, & garlic.
- 4. Warm the butter in a 10" skillet, once melted add the onion, bell pepper, broccoli, & garlic to the pan and cook for 3-5 minutes (stirring occasionally) or until onions are translucent & the broccoli is just starting to soften. Turn off heat.
- 5. Add bacon to your pie pan first and top with your cooked vegetables as well as the raw spinach.
- 6. In a bowl, beat the eggs, water, salt, and pepper until smooth. Pour mixture on top of the bacon and vegatable in your pie pan.
- 7. Using a spatula, evenly disperse the eggs, vegatables, & bacon across the bottom of your pie plate.
- 8. Bake for 40 minutes in an oven set to 350 (F) degrees or until the eggs have set (we want to make sure the eggs are fully cooked, a little jiggle in the center is fine).
- 9. Let cool for 10-15 minutes before serving or place in fridge to enjoy later.
