• 10 Eggs
• 1 cup coconut milk (or half-and-half cream)
• 1 cup of broccoli finely chopped
• 8 slices of cooked bacon chopped
• 2 mushrooms chopped (I used crimini mushrooms but any will do)
• Coconut oil for greasing the pan (or butter)
• Muffin pan (regular size)

1. Preheat oven to 350 fahrenheit
2. Whisk eggs then incorporate coconut milk
3. Oil each muffin cavity
4. Distribute the bacon, mushroom, and broccoli evenly into each cavity
5. Fill each cavity with egg/coconut milk mixture
6. Bake for 20-25 minutes or until slightly brown
7. Allow the quiche to cool for 5 minutes before removing from the muffin pan

Makes 12 muffin size Dairy Free Crustless Quiche’s

• 3 chicken breasts cut into bite sized pieces
• 4 tbs green curry paste
• 2 cans coconut milk
• 1 tsp fresh ground ginger
• 2 tbs fish sauce
• 3 green onions chopped
• 1 carrot sliced
• 1 jalapeno sliced
• 3 cloves of garlic minced
• 1 large egg plant sliced
• cilantro for garnish

1. warm pan on med heat
2. add curry paste, ginger, garlic, and saute for 30-60 sec
3. then add 1 can coconut milk
4. mix curry mixture and coconut milk and let it come to a boil, keep an eye on the pan it will boil quickly
5. add chicken and  simmer on low-med heat for about 10 minutes, stirring occasionally
6. once the chicken is partially cooked add carrot, jalapeno, green onion, egg plant and cook for 6 more minutes.
7. now add the fish sauce, taste test then add more salt or fish sauce if desired.
8. pour into a bowl and garnish with cilantro.
9. quickly close your eyes and imagine you’re sitting on the beach of a tropical island, now slowly open your eyes, and enjoy the goodness.