Ingredients: Yield: 2 Quiche’s
• 6 eggs
• 1 cup So Delisious coconut milk
• 2 teaspoons extra virgin coconut oil, extra virgin olive oil or grapeseed oil
• 6 oz mushrooms, sliced
• 2 tsp. minced garlic
• 1/2 onion, diced
• Sea salt and pepper to taste
• 6 strips Applegate Farms no nitrates turkey bacon
• 1 pre-made pie crust (I used a Pamela’s Pancake Recipe)
- I also use diced bell peppers and spinach if I have it. You can really put any veggies you want in it.
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 baked pie crust. Bake in 375 degree oven for 25 – 30 minutes until set and fork inserted in center comes out clean. Serve hot. Top with avocado, Enjoy!
*Pamela’s Crust Recipe
- 1 1/2 cups Pamela’s Pancake Mix
- 2 tsp palm sugar, xylitol, lakanto, maca or yakon (make sure these are non-gmo)
- 2 Tbls coconut, grapeseed or extra virgin olive oil
- 1/4 cup ice cold water
Yield: two, 9-inch quiche crusts
I’m sure there is a technique to cutting in the butter and adding things in a certain order, but I never have time to do that! I just throw it all in a bowl and mix it together well. Then I put one half in one dish and the other half in the other dish. Wallah! Bake empty pie crusts at 350 degrees for 12-15 minutes….
Purely Balanced 