Recently, I found a great dairy-free quiche made with coconut milk that I decided to try out. The first attempt was a disaster because when I took my beautiful work of toasted golden art out of the oven…I dropped it! The potholder sabotaged me by getting its ring stuck in the oven rack. End of the road for THAT potholder. Since we were hungry and I was feeling pitiful, my wonderful husband ordered Chinese takeout.
The next night, I decided I would not be dissuaded from my mission (especially since it looked so pretty the first time) and I made it again. After the second attempt, my husband gave it two thumbs up and asked for seconds. It was yummilicious!
• 3 eggs
• 1 cup coconut milk
• teaspoon olive oil
• 6 oz mushrooms, sliced
• 1 tsp. minced garlic
• 1/2 onion, diced (I used 1 tsp. dried onion)
• salt and pepper
• 1 bag of cooked/chopped Hormel bacon bits
• 1 pre-made pie crust (I used a Pillsbury rolled crust)
Preheat oven to 375 degrees. In a medium bowl, scramble eggs and blend in coconut milk, mixing together well. Heat the olive oil in a pan, and sauté mushrooms, garlic, and onions until soft. Season with salt and pepper to taste. Combine seasoned mushrooms and onions with the coconut milk and eggs, and add the bacon bits. Pour mixture into unbaked pie crust. Bake in 375 degree oven for 25 – 30 minutes until set and fork inserted in center comes out clean. Serve hot. Enjoy!
Adapted from a recipe found at: http://adeliciouslife.wordpress.com/2008/04/24/dairy-free-quiche/