Dairy Free Quiche Coconut Milk

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This meal is inexpensive and healthy, too. Pour egg mixture over veggie mixture and garnish with reserved red pepper slices.


glutenfree kale quiche with mushrooms & coconut milk

To make this crustless quiche you will need:

Dairy free quiche coconut milk. If you’re not avoiding dairy, you can just use regular milk. I had thought that if i was eating dairy products, i would have sprinkled some cheese over this, but in fact it was thoroughly delicious without. Perfect for potlucks, mother’s day and easter.

This delicious veggie packed dairy free quiche is made with a coconut oil pie crust, eggs, almond milk and lots of colorful veggies! Dice the bacon and fry it in a large skillet over. Heat the olive oil in a pan, and sauté mushrooms, garlic, and onions until soft.

This tasty, dairy free keto quiche is the perfect breakfast, packed with all the healthy fats you need to start your day off right. This post is sponsored by jones dairy farm — a company committed to bringing high quality breakfast meat options. In the bowl that you used to mix the veggies, whisk together the eggs, milk, salt and pepper.

To make it dairy free we used canned coconut milk and left the cheese out completely. It was a “savory” entry in our march recipe madness contest, created and submitted by phyllis shustak of simply 123 allergy free. We knew that we wanted to include broccoli and bacon (because bacon makes everything better!).

Saute mushrooms, peppers and onions in a pan over medium heat with olive oil until softened. To qualify, the recipe contains 8 core ingredients or less, but includes coconut milk beverage by so delicious dairy free. Combine seasoned mushrooms and onions with the coconut milk and eggs, and add the bacon bits.

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Then slice and serve immediately. Preheat the oven to 350ºf. Bake the quiche for 35 minutes at 180°c (355°f) or until the eggs are cooked through, and the pastry is lightly golden (2).

It’s a lighter take on the classic brunch dish. 1 half bunch of kale or spinach, chopped into bite size pieces In a large bowl beat together eggs, coconut milk, salt, and pepper.

So today we celebrate the change of seasons with this veggie packed dairy free quiche! Preheat the oven to 375 f. Beat eggs and coconut milk.

If you try this recipe or any of my recipes, i would love to hear how you enjoyed it! Drain liquid and place into the bottom of an oiled pie dish. Preheat oven to 375 degrees.

Quiche will rise while baking, but should settle back down once you remove it from the oven. Turn oven down to 180°c (350°f). If there are still some small lumps of coconut milk after mixing, that is ok.

This dairy free crustless quiche will be a great addition to your brunch menu. Along with being a low carb meal, it’s also dairy free and gluten free! Pour the egg mixture over the top and sprinkle on the paprika.

Mine takes closer to 40 minutes because my oven doesn't get as hot as a normal oven. Dairy free, this whole30 quiche is perfect for meal prep and stays moist and creamy with almond and coconut milk. Season with salt and pepper to taste.

In a medium bowl, whisk eggs and coconut milk. I used plenty of veggies and mixed up the eggs with a splash of whole30 compliant almond milk. Add the salmon and spinach to the prepared pie dish, spreading them over the crust base.

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Cook your bacon until crisp and set aside to drain. Place pie dish in the oven and bake for approximately 35 minutes, or until top is lightly golden and center of custard is just set. Remove from oven and add the broccoli mixture and crumbled bacon.

The rest of the ingredients we based on what we had at home. Remove from the oven and allow the quiche to set for at least 5 minutes. Drizzle with remaining 1 tablespoon evoo and sprinkle with salt and pepper.

Beat in turmeric, cayenne pepper and salt. In a separate skillet, heat 2 tbsp bacon fat or cooking fat of choice over low heat, add the sliced onions and stir to coat. In a medium bowl, scramble eggs and blend in coconut milk, mixing together well.

6 ingredients, including eggs, veggies and chicken sausage, are combined with coconut milk to make this a paleo frittata that’s also whole30 compliant. I love that this company has healthier options, such as sugar free and nitrate free bacon, and turkey and chicken options. For our whole family to be able to eat it, the quiche needed to be gluten free and dairy free.

Top with cherry tomato halves, cut face up. Beat for about 1 minute, then pour over the vegetables. Warm the eggs and coconut milk until they reach room temperature (you can sit them in a warm water bath for 15 minutes to accomplish this).

Then, pour the beaten eggs to cover the filling evenly (1).


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