asparagus bacon quiche

I know breakfast can be tough without dairy. So many of our favorite recipes have cheese, butter or milk in them. The good thing is that swapping out dairy isn’t actually that hard, and most of those recipes are equally good without dairy in them.

My extra fluffy dairy free pancakes are super popular among readers, and my 6 ingredient cinnamon rolls will satisfy everyone’s sweet tooth.

Savory recipes are a little harder to replicate, because cheese is honestly so difficult to replace, but I promise that this quiche will not disappoint. In fact, quiche without cheese is actually really good.

It’s just a matter of making sure you season it properly. And, the addition of bacon bits doesn’t hurt.

asparagus bacon quiche

Why I love this asparagus quiche recipe

My favorite part about this quiche is how easy it is to make. You don’t even need to cut the asparagus. I just popped the ends off like I normally do. Then, I arranged the asparagus in my filled pie plate with the tallest asparagus spears in the center.

If you have a few too many spears, place some extras below your top layer. The bacon bits might float around and seem like they’re messy, but they won’t look as noticeable when your quiche is cooked.

Here’s what you’ll need to make asparagus quiche:

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asparagus bacon quiche

How to make asparagus quiche without milk

To make this quiche without dairy, I used almond milk and left out the cheese. To make up for the cheese, I added an extra egg to my old quiche formula, and I added a little extra salt & pepper.

I also used dairy free crust. Most store-bought crust is typically dairy free, but make sure you check your labels before buying. I really believe in taking shortcuts whenever possible, especially since dairy free cooking can already be a bit more time consuming.

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    asparagus bacon quiche

    Tips for making asparagus quiche:

    • Choose your asparagus wisely. I like to choose spears that are of medium thickness because they tend to cook evenly with the quiche and maintain their firmness.
    • Make pretty crust simple. I used a mini cookie cutter to create a border for my crust. Or go ahead and embrace an messy crust – if I weren’t taking pictures of my quiche, I’d probably go with a messy crust. It all tastes the same in the end.
    • Egg wash your crust. Brush an egg, scrambled with a little water, onto your crust before you bake your quiche to make it pretty and golden brown.
    • Remove your quiche as soon as the eggs are set. It will continue to cook a little after you remove it, and you really don’t want it to be overcooked.
    asparagus bacon quiche

    More asparagus recipes you’ll love:

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    Dairy Free Asparagus Bacon Quiche

    Store-bought crust and whole asparagus spears make this dairy free asparagus bacon quiche simple to make, yet beautiful enough to serve at any gathering.

    • Author: Melissa Belanger
    • Prep Time: 15 minutes
    • Cook Time: 45 minutes
    • Total Time: 1 hour
    • Yield: 1 quiche 1x

    Ingredients

    Scale
    • 2 pre-made pie crusts
    • 56 large eggs
    • 1 1/4 cups almond milk (or milk of choice)
    • 1/4 cup real bacon bits
    • 23 tablespoons chopped fresh chives
    • 1 bunch asparagus spears, trimmed
    • 1/2 teaspoon coarse salt
    • 1/4 teaspoon black pepper
    • 1 egg + 2 tablespoons water, whisked together

    Instructions

    1. Preheat oven to 375˚F (190˚C).
    2. Arrange the pie crust into a 9-inch pie plate.
    3. In a medium bow, whisk together the eggs, almond milk, bacon bits, chives, salt & pepper. Pour into prepared crust.
    4. Arrange asparagus as desired, and brush the crust with egg wash.
    5. Bake for 40 – 50 minutes or until eggs are fully set and pie crust is golden brown.
    6. Allow quiche to cool for at least 15 minutes before slicing.

    Last Updated on December 29, 2020 by Melissa Belanger

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    6 Comments

        1. Hi I want to make this — Question – you say 2 pie crusts? One is just for decoration?

          Great, thanks for our response!

    1. I made this for brunch yesterday, and it was absolutely delicious. My friends did not even realize it was dairy free and raved about how good it was. I used coconut milk (from the carton) and four or five thick-sliced pieces of bacon, cut into small strips and then cooked on the stovetop. Didn’t have fresh chives, so I used freeze-dried ones. I could only fit about half a bunch of asparagus, but that was okay because now I have enough to make this fabulous quiche again this morning for my family. Thank you for this recipe. It is making the dairy-free journey more than bearable!

    2. Hi Melissa, my boyfriend has an aversion to asparagus- could I use spinach and broccoli instead? Would I need to alter the other ingredients to accommodate the switch?