What's also great about this recipe is that you can play around with the fillers and have pretty much any kind of quiche you want. The first one I made had spinach, sausage and mushrooms in it. This time, since I was out of spinach, I just increased the amount of my other fillers.
9 oz turkey sausage
8 oz mushrooms
1 can coconut milk
Brown sausage and saute mushrooms. (This time around I sauteed my mushrooms in bacon fat and it added a great flavor! Be sure to drain any excess fat still remaining in the pan after cooking though. Otherwise, your quiche is going to leak excess liquid and let me tell you, it's messy!) Mix sausage and mushrooms and set aside. Whisk eggs and coconut milk, and then pour into baking dish. Add meat/veggie mixture and bake at 375 for 30-40 minutes or until golden brown and cooked all the way through.
Don't be alarmed: The quiche will rise a little in the middle during cooking, but will shrink back down as it cools.
16P - 1/3C - 21F ... This is for the whole recipe. To get the breakdown for individual servings, obviously, divide it by the number of servings.
Also, the fat content will vary based on the type of coconut milk you're using. To determine how many blocks are in your can of coconut milk, divide the total fat grams by 7 (the number of grams in a block). Mine contains 147 grams of fat, which divided by 7 gives me 21 blocks.