Bacon and Butternut Squash “Quiche”
8 slice Nitrate Free, Uncured, cooked bacon
1 small butternut squash
2 cups spinach
1/2 cup canned whole fat coconut milk
1/2 tsp. dried oregano
1/2 tsp. sea salt
1 tsp. pepper
1 tsp. coconut oil, melted
Preheat oven to 350 degrees.
Prepare a pie dish or tart pan by coating with melted coconut oil.
Chop up half the cooked bacon and cut the other four strips in half.
Peel and de-seed butternut squash then thinly slice into 1/4 inch disks.
In a medium bowl, whisk together the eggs, coconut milk and seasonings.
Line the bottom of the prepared dish with one layer of butternut squash.
Sprinkle chopped bacon over the top. Layer the spinach over the butternut squash and bacon.Place another layer of butternut squash over the spinach followed by the remaining slices of bacon.Pour egg mixture over the top evenly. Bake for 35-40