dairy-free quiche.

okay, so, i've never made a quiche. i guess it never occurred to me. that is, until fairway decided to put whole wheat organic pie shells on sale for 2.99. yes, i'm that person who buys things because they're on sale. you know what else was on sale? organic chicken bacon. 2.99. a meal for ten dollars? you bet i'm buying them.



so, i'm home now. it occurs to me, i've shopped for four nights and not really the last. i usually leave out friday, for fear i will waste when my weekend becomes a whirlwind of here and there and out all night. then i remembered; pie shells, bacon, eggs? quiche was born.


Dairy-Free Friday-Night Last-Resort Quiche
1 frozen whole wheat pie shell
1 large onion
1 tbsp earth balance
4 strips uncured organic chicken or turkey bacon
1/2 cup daiya "cheddar"
4 free range organic eggs
2/3 cup unsweetened soy milk
1 1/2 tsp fresh thyme
salt and pepper

1. Caramelize onion: thinly slice halves and place in preheated heavy bottomed pan on lowest setting. Stirring rarely, leave lid on and let cook for 20 minutes or until totally browned and collapsed. Set aside.
2. Preheat oven to 375.
3. Cook bacon according to instructions until very crispy. Crumble into onion mixture.
4. Whisk eggs, milk, thyme salt and pepper together in large mixing bowl.
5. Spread onions, bacon and cheese onto bottom of pie crust and pour egg mixture on top.
6. Place on small edged sheet pan (in case of spillage!) and bake for 50-60 minutes, until no longer jiggly in the middle.

Most recipes call for pre-baking of the crust, however this brand specified to bake right out of the freezer with your recipe. I'm glad i went with it; it was perfectly crumbly and i'd expect the perfect texture for any savory tart. My husband went nuts for this, being the egg lover he is. I will definitely be experimenting with this recipe.