Basic Quiche Recipe (GFCF)
1 pastry crust in a tart shell
4 whole eggs
1 cup coconut milk (or 2 cups of "milk" of choice--the original recipe calls for 1 cup of milk and 1 cup of half and half--for those who still eat dairy)
2 cloves garlic
1/2 tsp salt
1/4 tsp pepper
Next, I whisked all the ingredients together in a bowl and carefully filled the crust with the custard. I put the quiche in the oven and immediately turned it down to 300º and baked it until the custard solidified (about 50 minutes.) Check the quiche at 45 minutes to see if it has turned from a liquid to a solid by jiggling the pan. The edges will not move but the middle might still be undercooked and move a little. Cook until the edges and the center are both cooked and not moving when jiggled.
Cut the quiche into 8 pieces and serve anytime for an easy meal.