Spring Asparagus Crustless Quiche (Gluten Free/ Dairy Free)

Spring has sprung and so has Asparagus!!!

Asparagus tastes like spring to me, because when it is fresh in our markets your know that warm weather has sprung as well ­čÖé

This dish is lovely as a breakfast, brunch, lunch or dinner. It’s so┬áversatile that it compliments many dishes…

Spring Asparagus Quiche

Spring  Asparagus Crustless Quiche (Gluten Free/ Dairy Free/ Vegetarian)

1 tsp. olive oil

1 pound asparagus-chopped into one inch pieces

1 medium onion- diced

1 clove garlic- minced

5 large eggs

2/3 c. almond milk ( or desired milk)

1/2 tsp each sea salt and pepper

1/4 c. chopped chives

1/2 c. Daiya Shredded Cheddar ( or desired cheese)- optional

Preheat oven to 350 degrees.

In a medium frying pan saute asparagus and onion in olive oil on medium heat for five minutes; add garlic and cook for one more minute.

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Pour into 9 inch pie plate. Break eggs into a bowl and beat with a fork; pour on top of vegetable mixture.

Add milk, salt, pepper, chives and cheese if using. Stir lightly to combine all the ingredients.

Bake uncovered for 35-45 or until eggs are set.

Asparagus Quiche

Makes six servings.

** This time I did not use any cheese. Still tastes great!

Shared On: Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Wheat Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Whole Foods Friday, Lunchbox Love