I will start off by saying that my picture is honest in presentation that this isn’t a pretty quiche. Still it’s super yummy and I made it gluten and dairy free. Here’s how I did it:

Ingredients

4 Egg Whites
1/2 Cup Coconut Milk
1/2 Onion sliced
1/2 Red Pepper sliced
4 Center Cut Bacon slices cooked and crumbled
Pillsbury Gluten Free ready to roll pie crust.
Daya “Cheese”

Directions

Preheat oven to 350

Prepare pie crust to be cooked

Take the crumbled bacon and place all around bottom of pie crust.

Once the onion and red pepper have been browned add to pie crust.

Combine eggs (I used egg whites) and coconut milk (the coconut milk is a little thick so I didn’t need to worry about heavy cream!) add to pie crust.

You can now add “cheese” on a quarter of the quiche I used Daya Pepper Jack and on half Provolone cheese and a quarter nothing. I made sure the provolone wouldn’t hit my area because migraines suck.

Bake at 350 for 35 minutes and this is the end result and I have to say it was yummy. I was surprised but I wanted a quiche and playing around with recipes does pay off and I hope to have it prettier next time.