Dairy and Soy free Bacon Quiche

Lately I have been craving quiche, but the thought of quiche with fake cheese in it just didn’t get me going.  Instead I found a recipe on Martha Stewart’s web site for a bacon and Gruyere quiche that sounded delicious.  Instead of trying to use fake cheese in the quiche, I chose to just leave it out completely in hopes that the richness of the bacon would make up for the lack of cheese.   Would it have maybe been better with cheese if we could eat that? Yes.   Did we miss the cheese at all?  No!  Would I make it again for company this way?  Absolutely!  I hope you enjoy this recipe as much as we do!

Dairy and Soy free Bacon Quiche

1-12 inch piece of pie dough (I bought the Pillsbury kind from the refrigerator section but you could use any recipe)

1 onion, diced

¾ lb. bacon, chopped into lardoons

6 large eggs

¾ cup of so delicious coconut creamer, original flavor

Preheat the oven to 375 degrees.  Spread the pie dough out into a 9 inch pie plate, place a piece of parchment paper on the top and cover with beans or pie weights.  Bake the piecrust for 20 minutes. 

Chop the onion and bacon and place it in a skillet on high heat, cook until the onion is translucent and the bacon is cooked through.  After the piecrust comes out of the oven, remove the parchment and pie weights and place the bacon and onion in the bottom of the piecrust.  (I tried to use a spoon and remove as much fat as possible, this way your quiche isn’t greasy).  Next, whisk the eggs and the creamer together and pour on top of the bacon mixture. 

Bake the quiche for 40-45 minutes or until firm and solid in the center.  If the top is somewhat greasy from the bacon, you can lay a paper towel on top of the quiche once it is cooked to soak up the grease.  Serve warm.