Carrot Quiche
1 9-in. whole-wheat pie crust
2 tsp. canola oil
4 slices turkey bacon, chopped
2 tsp. chopped garlic
1/2 cup chopped onion
1 cup diced fresh mushroom
1 cup egg substitute
1/2 cup half and half
1/2 cup fat-free evaporated milk
3 Tbs. tapioca flour
Sea salt and ground pepper to taste
2 cups shredded carrots

1. Preheat oven to 450 degrees. Prick the pie crust with a fork and bake until just beginning to brown, about 7 minutes.
2. Heat the canola oil in a sauté pan over medium-high heat. Cook the bacon until it is golden brown.
3. Add the garlic, onion, and mushrooms and sauté until the onions are translucent, about 10 minutes.
4. Combine the egg substitute, half and half, evaporated milk, tapioca flour, salt, and pepper in a bowl and mix well.
5. Pour half of the egg mixture into the pie crust. Add the bacon mixture and the carrots. Pour in the remaining egg mixture.
6. Reduce oven temperature to 350 degrees and bake quiche until custard is set and crust is golden brown, about 30-45 minutes.