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. Makes 1 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.
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.
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:
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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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.
More asparagus recipes you’ll love:Print
- 2 pre-made pie crusts
- 5 – 6 large eggs
- 1 1/4 cups almond milk (or milk of choice)
- 1/4 cup real bacon bits
- 2 – 3 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
- 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, almond milk, 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.
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