These savoury little quiche tarts are a great option for a quick breakfast on-the-go or as a snack, or even as part of your weekly meal prep.

Ingredients

• 1 pack Wendel’s gluten-free pie tarts
• 8 organic free-range eggs
• 1 red pepper
• 1 yellow onion
• 3–4 slices bacon
• 1 cup spinach
• ½ cup cremini mushrooms
• ½ cup soft goat cheese
• ½ tsp. spice blend (oregano, paprika, and red pepper flakes)
• Sea salt and pepper, to taste

Instructions

Preheat the oven to 375 °F (190 °C).

In a cast iron pan, begin to cook the bacon. While it cooks, dice up the onion, spinach, cremini mushrooms, and red pepper.

In a large bowl, crack and whisk the eggs, slowly adding the spices, vegetables (pepper, onion, mushrooms), and lastly the goat cheese.

Once bacon is finished cooking, dice and add to the bowl.

Using a measuring spoon, equally divide the portion of liquid to solids in each tart.

Put the tarts on a baking sheet and place them in the oven to cook for 25–30 minutes, depending on the appliance. Once cooked, take them out and let them cool.

Makes 12 quiche tarts.

Megan Luder, CNP

Megan is a certified nutritional practitioner who is passionate about creating and educating on the health benefits of nutrient-dense whole food.

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