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Dairy-free Quiche With Asparagus and Leek

Posted on Jun 5, 2019 by in Dairy Free, Uncategorized | 0 comments

Dairy-free Quiche With Asparagus and Leek

Servings: 8

1 ready-made frozen gluten free pie 1 teaspoon olive oil
1 pound chopped asparagus, cut into 1/2 inch pieces
1 medium chopped leek, cut into 1/2 inch pieces
1 minced garlic clove
5 large eggs
2/3 cup Dairy-free Unsweetened Coconut Milk Beverage
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/4 cup chives, chopped
1/2 cup dairy-free shredded Cheddar (optional)

Preheat oven to 400 degrees Fahrenheit.
Thaw pie shell for 10 minutes.
With a fork, prick bottom and sides of shell.
Bake shell for 10 minutes.
Let cool for approximately 10 minutes.
Reduce oven temperature to 350 degrees Fahrenheit.
Sauté asparagus and leeks in olive oil in a medium frying pan on medium heat for 5 minutes.
Add garlic and cook for one additional minute.
Pour into pie shell.
Break eggs into a bowl, beating with a fork.
Pour beaten egg mix on top of vegetable mixture.
Add coconut milk beverage, salt, pepper, chives and cheese alternative (if desired).
Stir lightly to combine all the ingredients thoroughly.
Place quiche on a cookie sheet to protect oven in case quiche boils over.
Place in the oven on the center rack and bake until center sets, approximately 45 minutes.
Remove from oven.
Cool on a wire rack for 30 minutes.
Serve when ready or can be refrigerated for up to 3 days.

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