A Crustless Quiche With Coconut Milk, Mushrooms + Thyme
Originally published in The Chalkboard Magazine
Most traditional quiche recipes have a crust that is made with all-purpose flour – an ingredient that lacks nutritional benefits, spikes your blood sugar and, along with the milk and cheese found in many quiche recipes, is likely to cause inflammation.
This quiche eliminates the crust altogether, and replaces the milk and cheese with coconut milk, all without compromising flavor! It’s just as creamy and delicious as a traditional quiche, but without all the problem ingredients, so you can show the moms in your life how much you love them!
MUSHROOM THYME CRUSTLESS QUICHE
Makes one 9.5-inch quiche
6 large eggs, beaten
2 ten-oz packages of organic frozen, mixed mushrooms
1 large shallot, minced
2 tsp fresh thyme, chopped
10 oz organic, full fat coconut milk (BPA-free, gum-free)
1 Tbsp olive oil + extra for preparing pie dish
1 tsp Himalayan pink salt + more to taste
pinch of ground, black pepper + more to taste