Spinach and Bacon Quiche

How to Make Spinach and Bacon Quiche

1. Preheat the oven to 360°F/180°C. Line a baking tray with parchment paper.
2. Add the butternut squash cubes to the tray. Drizzle about 1 tablespoon of coconut oil on them and sprinkle about 1/4 teaspoon of sea salt. Toss them and move to the oven. Roast for 40 minutes in the preheated oven.
3. Heat the remaining coconut oil in a skillet. Add the diced onion. Stir and cook it until softens.
4. Add the nitrate-free bacon and cook further until you fry it. Set aside.
5. Crack the eggs in a bowl, add the coconut milk, and season with sea salt and pepper. Whisk.
6. Add the onion and bacon mixture to the eggs. Also, add the baby spinach and stir to combine everything.
7. Add the roasted butternut squash cubes to the bottom of a tart pan, then pour over the egg and spinach mixture.
8. Bake for 40 minutes at 360°F/180°C.