Happily serves 6-8
ALL ORGANIC INGREDIENTS
6 organic eggs
8 oz Coconut Cream
1-2 TBSP Avocado oil
1 Cup Red, yellow, orange bell peppers
1 Carrot
2-3 Garlic cloves
1 Sweet yellow Onion
1 Cup of Mushrooms
1-2 tsp Sea Salt
1 Cup Shredded Cheese (dairy free if vegan)
Pie crust
Optional:
Black pepper, red pepper flakes, chives, breakfast sausage
Preheat your oven to 375°F
(If you choose to do crustless, spray bottom on dish so mixture doesn’t stick.)
Press the pie crust into a 9-inch pie dish, (or 8×8 dish) pressing it gently into the bottom and sides. Trim any excess crust hanging over the edges. If using a store-bought crust, follow package instructions for pre-baking if required.
Peel and shred carrot. Dice onions, garlic, mushrooms & peppers.
Heat avocado oil in a skillet over medium heat. Sauté the vegetables until tender, about 5-7 minutes. Steam mushrooms in a different pan and rinse when cooked. Allow to cool slightly. If adding meat, make sure it’s cooked and crumbled/diced.
In a separate bowl, whisk together the eggs, coconut cream, salt & pepper.
Assemble:
Spread the cooked vegetables (and meat) evenly over the bottom of the pie crust. Sprinkle the shredded cheese on top.
Pour the egg mixture over the cheese and veggies ensuring even distribution.
Bake in the preheated oven for 30-40 minutes, or until the quiche is set in the center and lightly golden on top. A knife inserted into the center should come out clean.
Allow the quiche to cool for 10 minutes before slicing. This helps to make for cleaner slices