My world is now vastly different since the addition of the pie crust recipe...  I love pie.  All kinds of pie.  Quiche is no exception.  Quiche for dinner, pie for dessert. It's the perfect combination.  My family feels the same way...  I was lucky to get a picture of the quiche... the last piece of quiche!  The rest was devoured by my quiche loving loved ones.  

Quiche is a beautiful French pie, made with eggs, cream and cheese.  Being dairy intolerant, but loving quiche, there had to be another way, right?  I've never let cream and cheese hold me back!  Of course, I used coconut milk from a can.  It's my heavy cream substitute.  It has just the right amount of fat and creaminess.  And, if you add the magical ingredient BACON, it doesn't even taste like coconut!  (We figured that out in the creamy rose pasta, remember?)  

Daiya Mozarella shreds were used to make this quiche.  This fake cheese is probably one of the best fake cheeses out there.  It isn't made with soy.  In fact, it is soy free!  It is made with tapioca and some other normal sounding ingredients.  It tastes and melts like cheese does.  Actually, it tastes and melts like PROCESSED cheese does.  If you expect this to have the taste and texture of real cheese, you'll be disappointed.  If you expect it to taste like processed cheese, you'll be impressed.  I was disappointed until I made this realization.  Daiya cheese is excellent in casseroles, grilled cheese sandwiches (they make a fake cheddar slice), and in quiche.  On pizza, use it sparingly, or it will make your pizza seem soggy or weird.  Whatever you use it in, use it sparingly.  More is definitely not better, no matter how much you like cheese.  

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