RSBC: Audaciously Simple Spinach Quiche

It's time to wrap up week 2 of Run Swim Bike Cook.

Run: 7.6 miles (Definitely less than my dream training schedule.)
Swim: 1.7 miles (24 laps to go--woo hoo!)
Bike: 20 miles. As in the most grueling 20 mile ride of my life. I need a word bigger than "hills" to describe my journey. How about dreaded inclines of doom?
Bonus: Zumba class. I accompany a friend to Zumba in exchange for her watching the kids while I teach Spanglish on Tuesday mornings. While I may not be a great dancer, it's definitely worth it.

After so much activity, I should be feeling fantastic, but instead I feel tired. Totally wiped out. I'm not sure if it was the uber-tough bike to the top of Snow Canyon (by the way, soaring down was incredible), too many laps at the pool, too little recovery time, or simply the drain of being a Mom. Whatever the cause, I'm exhausted.

And so, when it came time to cook this week, I tried to be simple. Daringly simple. Audaciously simple. I made quiche, but without the crust. Without cheese. Without cream. Without bacon. Is that even quiche?

I don't know. But what I do know is that it was different. And right now, different is good. This year, Valentine's Day has done me in with its excess of sugary sweets and cookies. The day's barely arrived and I already feel heavy and sluggish and yucky and gross. In a couple of hours the girls will come home from their class parties and infiltrate our home with even more goody bags full of junk. It's so hard to establish healthier eating habits for our family when society constantly sabotages our efforts!

It's time to fight back. No matter how many Skittles scoot in the door, our family will eat our vegetables, and feel better for doing so. So much for dumb dum dums. Next year we're learning from Popeye and passing out spinach instead.

So here you have it, Audaciously Simple Spinach Quiche, taken from the Paleo Diet Lifestyle.

* 5 large eggs;
* 1 ½ cups fresh spinach, chopped;
* ½ medium onion, chopped;
* 1 clove garlic, minced;
* ½ cup coconut milk;
* ½ tsp baking powder;
* Sea salt and freshly ground black pepper to taste;

Preparation

1. Preheat oven to 350F.
2. In a large bowl, whisk the eggs and coconut milk together. As you continue to whisk, start adding in all the other ingredients.
3. Now you are left with greasing a 9” pie dish and pouring everything in. Bake the quiche for about 30 minutes, or until cooked through in the center.

Eli liked helping to chop the spinach.

Trying his first bite. He followed this with a "yum" and ate his serving all gone.

I asked Talia to smile as big as she liked the food.

All in all, I agree with Talia's assessment. As far as taste goes, this dish was good, but not great. With its two cups of cream, cup of cheese, bacon, and rich crust, my Mom's quiche Lorraine is certainly yummier. Yet when it comes to caring for the long-term health of my family, this is a dish I can feel proud of. And that's something to smile about.