Crust less Breakfast Quiche- Customizable!
1/2 cup full fat or light coconut milk (choose a brand with only coconut milk)
4 asparagus spears, slightly sauteed, with stalks trimmed, then cut into small pieces
1/2 cup white onion, sauteed
2 cloves of garlic, crushed
4 slices of bacon or some sausage
sea salt , garlic sea salt and/or pepper to taste
Pre-heat the oven to 350 degrees F. Add the coconut milk and eggs to a medium bowl and mix well.
Now comes the fun part- add in what you have on hand or your favorite egg friendly add-ins, chopped up in pieces. I used asparagus, red onion, garlic, and bacon. Add sea salt or garlic sea salt to taste. Pepper if you like it.
Mix all ingredients in the bowl. Spray or grease the pie pan ( I used coconut oil spray from Trader Joes) and pour in the egg/vegetable mixture. Bake for 35-40 mins or longer, until the center is set.
Refrigerate left overs. Re-heat over 2-3 days max. Freezing didn't really work on this one