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 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.
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