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.
- 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)
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.
Calories: 227kcal Carbohydrates: 14g Protein: 10g Fat: 14g Trans Fat: 0.02g Cholesterol: 198mg Sodium: 644mg Fiber: 1g Sugar: 0.3g Vitamin C: 1mg