Slice of gluten-free crustless quiche with spring vegetables garnished with fresh parsley

Crustless Vegetable Quiche

Name: Crustless Vegetable Quiche
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1 red bell pepper; diced; 1 cup sliced asparagus; 1 cup fresh or frozen green peas; 3 green onions; sliced (optional); 4 oz goat (or feta) cheese; crumbled; 2 tablespoons chopped fresh parsley; 5 eggs; 2/3 cup Almond Breeze Unsweetened Original Almondmilk; Salt and pepper; Olive oil

Cook Time:
60 Minutes: Difficulty:
Easy: Serves Up To:
6 Servings

Nutrition Information

Total Fat	9.2 g

Total Carbohydrates	7.2 g

Cholesterol	163.7 mg
Sodium	238.6 mg

Potassium	255.8 mg
Dietary Fiber	2.4 g
Sugars	0.9 g

Protein	11.0 g

Directions

Step 1 complete
Preheat oven to 350 degrees F.
Step 2 complete
Heat a drizzle of olive oil in a large skillet over medium-high heat. Add the bell pepper, asparagus, peas, and green onions. Season with salt and pepper and cook for 5-6 minutes, until tender. Transfer the vegetables to a pie tin or baking dish.
Step 3 complete
Crumble the goat cheese evenly on top of the vegetables, sprinkle the parsley evenly over the cheese.
Step 4 complete
In a bowl, whisk together the eggs, almond breeze, and a pinch of salt and pepper. Pour this mixture over the vegetables.
Step 5 complete
Bake for 40-45 minutes, until the eggs are set and a knife inserted into the center of the quiche comes out clean.