Dairy free quiche...

I made my first quiche today! Don't laugh, it was a very exciting moment for me! :) I stumbled upon this recipe and was inspired to give it a go. I made a lot of changes though and it turned out super yummy! So, I thought I'd share what I did to make this delicious dinner!

Ingredients I used:

Mushrooms (chopped small)
Onion (diced)
Green pepper (diced)
Bacon (cut in little pieces)

3 eggs
1 cup of coconut milk
2 store bought pie crusts
Salt and pepper
Fresh basil

First, I decided to pre-cook the pie crusts for about 15 minutes at 375 degrees Fahrenheit. I poked holes in the crust all over with a fork and in the oven they went. I thought this might help to keep the crusts crispy and not make them soggy. Unfortunately, they don't sell gluten free crusts at the grocery store, so this time around I made it with wheat ones. I'm going to try to hit a specialty shop for gluten free ones the next time I make it.

While the crusts were in the oven, I cooked the bacon a little. I used a bacon similar to back bacon in Canada, so not much fat. Then I added the onion, green pepper and mushrooms to the pan and cooked until the veggies were how I wanted them. I seasoned with salt and pepper.

Once the crusts had come out of the oven, I let them cool a little to crisp them up and then spooned the veggie and bacon mixture equally into the two pans. I'm sure if you made your own crust in a larger pan, you could make just 1 big quiche.

Then I beat the eggs in a bowl and added the coconut milk. I whipped until nice and smooth and then poured it over the mixture in the pan. I put a few pieces of fresh basil on the top and popped them in the oven.

I baked it at 375 degrees Fahrenheit for about 30 minutes, or until a fork inserted in the middle came out clean.

I served it pretty much right away with a yummy rocket and spinach salad with goat fetta, cucumber, cherry tomatoes and a herb and olive oil dressing.

Delicious! A definite make again recipe! :)