You guys, something is wrong with me. I’ve been cleaning all week. I want to purge all the stuff from the house that we don’t use, I want to clean out the garage, I want to re-do the main floor bathroom, I want to paint two rooms in the house. Seriously, what the heck? I think it’s partly the spring clean that I always do, and partly because of this detox I’m doing… perhaps I’m distracting myself on purpose.
You know what else I’ve been doing? Working out, like crazy. I’ve got extra energy, because I’m sleeping better! Day 4 I stopped jones-ing for coffee so horribly. I woke up bright and sunshine-y. Then, I was reading through my list of “yes” foods again and realized that COFFEE IS LISTED ON THE YES LIST. It’s suggested to keep it at a minimum though, since it really does cause sugar cravings. Day 5 I had just a little bit of black coffee and I have never been so happy. Still no wine, cooking is not nearly as much fun without it.
This quiche whips together really quickly, but cooks slowly. I made caramelized onions the night before and stuck them in the fridge, because they are putsy, and I didn’t want it to slow down the making of the quiche the next day. Caramelized onions are totally optional, but highly recommended! I also suggest you make this quiche when you know most or all of it will be eaten the day it’s made. It was good warmed up the next day, but the day after… not so much.
Yield: 6-8 servings
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
2 teaspoons coconut oil, to grease the pan
1 tablespoon coconut oil
1/2 pound of mushrooms
1/2 cup of caramelized onions, optional
1 and 3/4 cup of baby spinach, chopped
2 cloves of garlic, minced
6 slices of bacon, chopped
8 eggs, beaten
Salt and Pepper, to taste
1. Preheat your oven to 375 degrees, and grease a 13x9 inch pan with 2 teaspoons of coconut oil.
2. In a large skillet, cook your bacon and set it aside. Roughly chop once cool. Drain your bacon grease, and add the remaining coconut oil to the skillet. On medium heat, sautee your mushrooms, caramelized onions and garlic until the mushrooms are just starting to get soft. About 4 minutes.
3. Beat your eggs in a large bowl, add all of your ingredients into the pan and whisk until well combine. Pour into your greased pan, and place in the oven for about an hour. The quiche is done when the edges are slightly brown and pulling away from the sides of the pan. Serve hot.
Adapted from the 21 day detox cookbook