Bacon Quiche - Recipe

     What makes this quiche special is the coconut milk.  It creates a light-as-a-cloud custard, combining well with the bacon and goat cheese to create a pie you will want to make over and over again!

Bacon Quiche

(makes 2 9-inch Pies)

1 Pie Crust Recipe (fills the bottom of two pans)

1 (12-oz.) package Bacon

1 Onion diced finely

8 oz. Sharp Cheddar Goat Cheese

1/2 c. Fresh Cilantro chopped finely

6 Eggs

3 c. Coconut Milk

Preheat the oven to 500 degrees Fahrenheit. Line the bottoms of 2 9-inch pie plates with pie dough. Slice the bacon into 1-inch pieces. Fry the bacon until brown. Remove and set aside. Sauté the onion in the bacon fat until golden brown. Remove the onion with a slotted spoon and set aside to cool slightly. Slice the cheese and place on the bottom of the pies. Split the bacon, onion, and cilantro between the two pies. Whisk the eggs, add the coconut milk, and continue whisking until smooth. Pour the egg mixture into the pie shells. Place the pies in the oven and immediately turn it down to 325 degrees. Bake for 1 hour and 30 minutes. A thin knife inserted in the center should come out clean, and the temperature in the center should be at least 160 degrees Fahrenheit. (After the first 30 minutes of baking lightly drop a piece of foil over the pies to keep the crusts from burning.)


Note: The coconut milk makes this a rich, meltingly tender quiche.