Asparagus Quiche
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.
Servings: 6 servings
Calories: 227kcal
Ingredients
- 1 dairy free pie crust store-bought or homemade
- 6 large large eggs
- 1 1/4 cups unsweetened dairy free milk
- 1/4 cup chopped bacon bits
- 2 - 3 tablespoons chopped fresh chives
- 1 bunch asparagus spears ends trimmed
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- 1 large egg for egg wash
Instructions
- Mise en place. Preheat oven to 375˚F (190˚C) and arrange the pie crust into a 9-inch pie plate. If needed, cook your bacon and chop it into bits.
- Make the filling. In a mixing bowl, whisk your eggs and dairy free milk together until smooth. Stir in bacon bits, chives, salt & pepper.
- Assemble the quiche. Pour the filling into your prepared crust. Then, arrange the asparagus spears starting with the tallest in the center and working your way out to the shortest.In a small bowl, whisk the egg with a few tablespoons until smooth to create an egg wash. Then, brush it over the exposed crust.
- Bake it up. 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.
I recommend using a pie crust shield for the first 20 minutes to prevent the crust from burning.
Video
Nutrition
Calories: 227kcal | Carbohydrates: 14g | Protein: 10g | Fat: 14g | Trans Fat: 0.02g | Cholesterol: 198mg | Sodium: 644mg | Fiber: 1g | Sugar: 0.3g | Vitamin C: 1mg