Kale, Bacon & Sun-dried tomato Quiche with vegetable spaghetti crust

kalequiche2 This dairy free Kale, Bacon & Sun-dried tomato Quiche is a great idea for dinner (or a guilt free & very filling breakfast food). Enjoy x M

 

If you are having trouble locating Spaghetti Squash in Australia, please email me and I should be able to help you locate a local seller. 

Kale, Bacon & Sun-dried tomato Quiche with vegetable spaghetti crust
 
A lovely dairy free quiche
Paleo Princess:
Cuisine: Modern Australian
Ingredients
  • 1 spaghetti squash
  • 1 teaspoon of italian herbs
  • ¼ teaspoon of salt
  • 2 cups mashed sweet potato
  • 1 cup diced bacon
  • 2 tablespoons coconut flour
  • ½ teaspoon onion powder
  • 4 tablespoons of water
  • 8 sun-dried tomatoes, finely sliced or chopped (preferably oil free)
  • 7 eggs
  • 1 firmly (and I mean firmly) packed cup of shredded kale.
Instructions
  1. Preheat oven to 175 degrees celsius
  2. Cut spaghetti squash in half lengthways and place on a baking tray lined with baking paper.
  3. Place in oven for 40 minutes (or until spaghetti squash is soft to touch)
  4. Remove from oven and cool.
  5. Once spaghetti squash has cooled, use a spoon to remove seeds.
  6. Scrape out the flesh of the spaghetti squash (which resembles spaghetti) into a bowl.
  7. Add ¼ teaspoon of salt to the spaghetti squash noodles, mix through and allow to sit for 20 minutes (this will help remove moisture from the noodles).
  8. Squeeze the moisture out of the noodles using your hands, one handful at a time.
  9. Add italian herbs to the spaghetti squash noodles and mix through.
  10. Place the spaghetti noodles into a quiche dish and use your fingers to push the spaghetti squash evenly around the dish to form a crust / shell for the quiche.
  11. Note – if you need more squash go back to the spaghetti squash and see if you can scrape more out as the skin of a squash is very thin and the rest is all noodles. Keep in mind, the crust need only be a thin layer.
  12. PREPARING THE QUICHE
  13. Place olive oil in frypan and heat on medium heat.
  14. Once oil is heated, add bacon and fry until it starts to get crispy then remove from heat and set aside.
  15. Crack eggs into a large bowl and mix with a blender until light and fluffy
  16. Add mashed sweet potato and salt to the egg mixture and blend
  17. Place kale in a food processor and blitz until it is finely chopped.
  18. Add kale, coconut flour, water, onion powder, bacon and sundried tomato to egg mixture and mix with a spoon until well combined.
  19. Pour mixture into the quiche dish.
  20. Place in oven for 30 – 40 minutes (or until it is cooked and starting to turn golden brown)