My Mom's Quiche (My Way)

I think I've mentioned before that my parents used to own and operate a quaint little tea room. An abundance of delicacies were served, but aside from the sweet treats to enjoy with your cup o' tea, lunch was the main focus, and my mom's quiche was always the first thing to go. Here's the recipe we still enjoy today, although I've adapted it for our dairy-free diet. If you enjoy dairy, I've included the original ingredients as well. Pip Pip, Cheerio!

Start with a combination of all or some of the following:

1 Tbs. onion, diced fine

5 bacon slices, fried and crumbled

1/4 c. zucchini, chopped fine

1/2 red pepper, chopped

1/2 can of artichokes, chopped

1 fresh tomato, chopped

Saute your selection of veggies/meat, set aside.

Combine:

3 eggs, beaten

1 can coconut milk (OR 1 1/2 c. whipping cream)

1/2 tsp. salt

1 Tbs. fresh spices, or 1 tsp. dried

In the bottom of a pie crust (I just use Tender Flake, but if you feel like making your own, go for it!), sprinkle 3/4 c. your choice of cheese (feta, swiss, cheddar, or cheese substitute). Add sauteed veggies. Top with egg mixture.

Bake at 425 for 10 minutes, 350 for 30 minutes, or until it "doesn't juggle". Sprinkle salt on top, and pair it with a green salad. Great for breakfast, lunch, or a light dinner.