Originally published in The Chalkboard Magazine
Makes one 9.5-inch quiche
INGREDIENTS:
6 large Happy Hens Eggs, beaten
2 (10-oz) packages of organic, frozen, mixed mushrooms
1 large shallot, minced
2 tsp fresh thyme, chopped
10 oz organic, Native Forest Organic Simple No Guar Coconut Milk OR Alexandre Farms A2 Organic Whole Milk (if tolerated)
1 Tbsp olive oil + extra for preparing pie dish
1 tsp Maldon sea salt + more to taste
Pinch of ground black pepper + more to taste
DIRECTIONS:
Preheat the oven to 375 °F. Prepare a 9.5-inch glass pie dish with olive oil and set aside.
Heat 1 tablespoon olive oil over medium heat in a sauté pan. Add mushrooms, shallots, thyme, and salt and pepper to taste, and cook until mushrooms and shallots are tender.
Blend eggs and milk of choice with 1 teaspoon salt and a pinch of pepper in a high-speed blender until frothy.
Mix egg mixture with mushroom-shallot mixture and pour into prepared pie dish.
Bake for approximately 35 minutes, or until the top of the quiche is lightly golden and the center is just set.
Serve warm with a side of greens and enjoy!