Paleo Quiche with Chorizo and Spinach

Directions

1. 1
   Start by cooking the ingredients for the filling (sausage, spinach and shallots). I used a large non-stick frying pan and cooked the sausage first then removed it with a slotted spoon and cooked the spinach and shallots in the sausage fat. Make sure to drain the sausage, spinach and shallots well, squeezing out any extra liquid as it can affect the texture of your filling. Once done, set aside to cool (and continue draining).Set your oven racks to middle and lower 4th position.
2. 2
   Place an empty baking sheet on the lower 4th rack (to catch any run over that may happen) and preheat oven to 350F. In a large mixing bowl, combine eggs, coconut milk, salt and pepper.
3. 3
   Whisk until foamy.
4. 4
   Add in about ¾ of the cooled and drained filling mixture, reserving the remaining ¼ to "top" the quiche.
5. 5
   Pour egg mixture into crust and gently place remaining filling by hand on top of quiche, taking care not to submerge these pieces as you want them to stick out just a bit so they bake into the top.
6. 6
   Place quiche in oven in the center of the middle rack (with the empty baking sheet centered on the rack below) and bake undisturbed for 45 to 50 minutes. The quiche will rise quite a bit and may even foam over the sides.
7. 7
   Remove to a cooling rack (you can see the rise here and how it settles after cooling in the next picture).Allow to cool for at least 20 to 30 minutes, serve! If you prefer your quiche chilled, place in the refrigerator after the initial cooling time and serve within 24 hours. To reheat, preheat the oven to 250F and heat for about 20 to 30 min until warm throughout. Enjoy!