Jalapeño, Pepper Jack, & Turkey Bacon Quiche with a Potato Crust
Ingredients
- cooking spray
- 3 yukon gold potatoes (the small ones), cut into 1/8th inch slices
- 8 ounces organic turkey bacon
- 1 tsp olive oil
- 1 orange or red bell pepper, diced
- 1 large roma tomato, diced
- 1 jalapeno, seeded and diced
- 5 ounces organic spinach
- 1/4 tsp salt
- Freshly ground black pepper
- 6 eggs
- 1/3 cup unsweetened almond milk
- 1/2 cup shredded pepper jack cheese
Instructions
- Preheat oven to 375 degrees F. Grease a 9 inch pie pan with nonstick cooking spray. Add potato slices all around the base and sides. Cut some in half if you need them to fit on the sides. Spray the potatoes with additional nonstick cooking spray. Bake for 20 minutes. Once done, remove from oven and allow to cool for 5 minutes. Keep heat in oven.
- While potato crust is baking, cook the turkey bacon. After turkey bacon cooks, remove and transfer to a plate and set aside.
- Add olive oil to the same skillet you cooked your turkey bacon; saute jalapeno, diced tomato, and diced bell pepper for a few minutes. Then add spinach and saute for another few minutes, or until spinach wilts. Remove from heat and set aside.
- In a medium bowl, whisk together eggs, almond milk, salt and pepper.
- Add veggie and spinach mixture over the crust, then tear bacon and place on top of veggies. Next pour your egg mixture over the top. Sprinkle cheese on top along with an additional sprinkle of salt and pepper.
- Bake for 35-45 minutes or until egg sets and puffs up and becomes nice and golden. Remove from heat and allow to cool for a few minutes before cutting into 4 slices. Enjoy!
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