This quiche recipe is gluten free and dairy free. It makes 10 servings.
Preheat your oven to 400 degrees.
Remove gluten free pie crust from freezer to thaw.
Chop five pieces of bacon.
Add bacon to a large pan (we used a cast iron) and cook on medium heat until fully cooked. You'll need to use tongs or a spatula to turn the bacon so it cooks evenly.
5. Remove the bacon from the pan and place on a plate that is lined with a paper towel. Set aside.
Drain and discard all but two tablespoons of bacon grease from the pan.
Add your sliced leek to the pan and cook in the reserved bacon grease, about 3 minutes.
Add your broccoli, garlic and 1 teaspoon of coconut oil to the pan and continue to cook for 2-3 minutes until the broccoli turns bright green.
Remove pan from heat and set aside while you make the egg mixture.
In a large mixing bowl, add your beaten eggs, salt, mustard powder, nutritional yeast and coconut milk. Whisk together until fully combined.
Place your pie crust on top of a baking sheet.
Fill the pie shell with the broccoli, leek, and garlic.
Sprinkle the bacon on top of the vegetables.
Pour the egg mixture over the bacon and vegetables.
Cook for 25-30 minutes.
Remove from the oven, test with a knife to make sure it's fully cooked through.
Let it stand for 5-10 minutes before serving.