Asparagus Quiche with Bacon
This dairy free asparagus quiche is made with fresh asparagus, chives and bits of savory bacon in a flaky pie crust shell that’s baked until golden brown. This lightened-up quiche recipe is perfect for Easter or Mother’s Day brunch and you won’t miss the cheese at all.
Why we love this dairy free 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 dairy free cinnamon rolls will satisfy your 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. 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.
If you like this quiche, you’ll have to try my dairy free quiche lorraine, tater tot breakfast casserole or breakfast pizza.
Ingredients & substitutions
- Eggs – I do not have any recommendations for making this recipe egg free. If that’s something you need, please seek out a recipe tailored to meet those needs.
- Dairy free milk – Any plain, unsweetened dairy free milk will work. I have used almond, oat and flax milk, and I haven’t noticed a difference between them. Dairy milk would also work if that is safe for you.
- Bacon – This is totally optional, but I highly recommend it. It pairs well with the asparagus and adds extra umami to the quiche that we lose when taking out the cheese.
- Asparagus – 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.
- Pie crust – Store-bought crust is normally dairy free, so we use that a lot, but if you want to make your own, I recommend my Crisco pie crust recipe.
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
How to make asparagus quiche with bacon
My favorite part about this quiche is how easy it is to make. Start by preheating your oven to 375˚F, and prepping your crust. If you want to make the edges pretty, do that right away. Next, cook some bacon (or use precooked to save some time) and chop it into bits.
In a mixing bowl, whisk your eggs and dairy free milk together until smooth. Then, mix in the bacon bits and chives and season with salt & pepper, to taste.
Pour the egg mixture into your prepared crust and then arrange the asparagus spears starting with the tallest asparagus spears in the center and filling in after that.
Then, brush the crust with an egg wash and then bake the quiche for 45 – 55 minutes, or unitl the eggs are set and the crust is golden brown. Remove the quiche from the oven allow it to cool for about 10 – 15 minutes before slicing.
Searching for more asparagus recipes? Try making these pickled asparagus, creamy asparagus soup, or asparagus miso pasta.
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Asparagus Quiche
- Total Time: 1 hour
- Yield: 1 quiche 1x
Description
This dairy free asparagus quiche is made with fresh asparagus, chives and bits of savory bacon in a flaky pie crust shell that’s baked until golden brown. This lightened-up quiche recipe is perfect for Easter or Mother’s Day brunch and you won’t miss the cheese at all.
Ingredients
- 1 pie crust (store-bought or homemade)
- 6 large eggs
- 1 1/4 cups unsweetened dairy free milk
- 1/4 cup real bacon bits (from fresh cooked bacon)
- 2 – 3 tablespoons chopped fresh chives
- 1 bunch asparagus spears, ends trimmed
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1 egg + 2 tablespoons water, whisked together
Instructions
- Preheat oven to 375˚F (190˚C).
- Arrange the pie crust into a 9-inch pie plate.
- In a medium bow, whisk together the eggs and dairy free milk until smooth. Stir in bacon bits, chives, salt & pepper. Pour into prepared crust.
- Arrange asparagus as desired, and brush the crust with egg wash.
- Bake for 40 – 50 minutes or until eggs are fully set and pie crust is golden brown.
- Allow quiche to cool for at least 15 minutes before slicing.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
Nutrition
- Serving Size:
- Calories: 104
- Sugar: 0.5 g
- Sodium: 271.6 mg
- Fat: 6.8 g
- Saturated Fat: 2 g
- Carbohydrates: 3.8 g
- Fiber: 0.6 g
- Protein: 6.6 g
- Cholesterol: 163.3 mg
