Gluten Free | Nut Free | Vegetarian
In a large bowl, whisk/beat together the eggs, milk, coconut cream, garlic powder, salt, and pepper until combined. Set aside.
Sprinkle fresh or cooked greens, cheese and the additional vegetables or protein onto the bottom of the pie crust. Pour the egg/milk batter on top. Sprinkle with remaining cheese.
Place in the oven on the center rack and bake about 45 to 55 minutes. If the outer crust begins to brown quicker than total cook time, cover crust with foil or a pie crust shield.
Allow the quiche to cool and settle for 10 minutes before serving. Store the cooled leftovers in an airtight container in the fridge for up to 4 days.
FULL RECIPE AT: