Heat a large non-stick skillet over medium-high heat and add the chopped bacon. Cook, stirring occasionally, until crispy. Remove the cooked bacon from the skillet and place it in a bowl, leaving behind the bacon drippings. Set the bacon aside until ready to use. Note: If you’re using turkey bacon, skip this step and add the bacon to the skillet after sautéing the onion for 5 minutes or so.

Add 1 to 2 tablespoons of avocado oil (as needed) to the skillet and add the chopped onion. Sauté, stirring occasionally, until onion begins to turn brown, about 8 to 10 minutes.

Preheat the oven to 375 degrees F

Add the bacon back to the skillet, along with the garlic and spinach. Cover the skillet and cook, stirring occasionally, until spinach has wilted, about 4 to 5 minutes.

Crack the eggs into a mixing bowl and add the cream (or half & half, whole milk or full-fat canned coconut milk), sea salt and dried herbs. Whisk well until very well combined.

Transfer the spinach mixture to a 9-inch pie dish or casserole dish and spread evenly. Pour the whisked eggs over the mixture and use a fork or spoon to gently stir until everything is well-distributed.

Sprinkle with feta cheese (or cheese of choice) and place on the center rack of the preheated oven. Bake for 45 minutes, or until the quiche tests clean.

Allow quiche to cool for about 15 minutes before slicing and serving.

Serve with Sweet Potato Breakfast Hash and enjoy!