It was quite a while ago that I was experimenting with wheat/dairy free recipes. I have suspected that I might have a sensitivity to both, or at least, as a protein type, it wasn’t as adventageous for me to consume grains or dairy. So I started coming up with recipes that could be made without them.
Quiche is thought of as very dairy-heavy – cream, milk, and cheese are frequently added. (Eggs are part of it too, but as you know, they are not dairy products. Just a reminder.) But for this one, I decided to try it out with coconut milk. Why not? It’s creamy like milk, it has healthier fat than cream (thought people debate this) and it is delicious. This recipe also has no cheese in it, and it tastes just great without it. I used a crust made of rye and rice flour – no wheat flour.
- 1 pre-made frozen rye/rice flour crust
- 3 eggs
- 1 cup coconut milk
- 6 oz mushrooms, sliced
- 1/2 onion, diced
- teaspoon olive oil
- ground nutmeg
Preheat oven to 375 degrees. Remove crust from freezer and let thaw. Scramble eggs in a bowl, and stir in coconut milk to incorporate. In a pan, saute mushrooms and onions with olive oil until soft. Season with salt and pepper to taste.
Place veggies in the pie crust, then pour egg mixture in to fill to the top. Bake in 375 degree oven for 25 – 30 minutes until set and fork inserted in center comes out clean. Serve hot. Enjoy!