I was so excited to receive a big box of goodies from Barefoot Provisions this week that I instantly started daydreaming about what I’d have fun making. That was of course right after the kids and I finished off eating our weight in Nick’s Sticks, Peppermint Patties, and some Holy Crap Cereal. I mean seriously, it was like a frat party only with toddlers and paleo snacks.  Out of control!

Anyway, I had this Sweet Potato Flour that I had been eyeing for ages and decided it was finally time to take the plunge.  What should I make? Well last night I attempted biscuits and they flopped. Like FLOPPPPPPED. So I was a little gun shy after that. But then I started thinking about dinner tonight. I had eggs, spinach, bacon, and onion.  Mkay, I see “breakfast for dinner” happening. But wait! I could take this a step further and get serious about Thursday night supper. Then it happened.

What if I take the bacon and the sweet potato flour and the pack of bacon and somehow weave it into a crust.  Is it even possible?!!? The hardest part was actually thinking that I might be wasting a whole pack of bacon if it didn’t turn out. That was upsetting. But tonight I was blessed with fairy dust and unicorn smiles because I #nailedit.  And thank goodness because I had exactly ZERO back up plan for dinner. So here ya go –  Spinach Onion Quiche with BACON + SWEET POTATO Crust.

Ingredients:

For Crust:

• 1 package (12 ounces)  nitrate free organic bacon, pasture raised if possible
• 1/4 cup sweet potato flour
• 1 egg

For Filling:

• 1/2 large onion, diced
• 5 pasture raised eggs
• 1 cup spinach, chopped
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon sea salt
• 1/4 cup flax milk

1. Begin by preheating the oven to 350
2. Arrange the bacon on baking sheet and bake for 20 minutes
3. Remove bacon from oven carefully, reserving the bacon fat
4. In a heavy-duty blender blender combine the 1 egg, sweet potato flour, and cooked bacon
5. Blend until pureed
6. Spoon into a pie tin and press down and up the sides (about halfway) being careful to make it evenly distributed
7. Bake the pie shell for 2 minutes and then transfer to the freezer
8. In the meantime saute the onion in a skillet in a tablespoon of the reserved bacon fat until nicely browned, about 8 minutes over high heat
9. In a mixing bowl combine the remaining ingredients, adding the sauteed onion last
10. Whisk well
11. Remove the pie tin and crust from the freezer and pour the egg mixture in the tin
12. Bake for about 30 minutes or until the center is cooked through (toothpick comes out clean)