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Crustless Quiche with Spring Vegetables

Gluten-Free

Cooking Time

60 minutes

Difficulty

Easy

Serves Up To

6

Nutrition Facts

Total Fat9.2 g
Cholesterol163.7 mg
Sodium238.6 mg
Potassium255.8 mg
Total Carbohydrate7.2 g
Dietary Fiber2.4 g
Sugars0.9 g
Protein11.0 g

Directions

  1. Preheat oven to 350 degrees F.

  2. 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.

  3. Crumble the goat cheese evenly on top of the vegetables, sprinkle the parsley evenly over the cheese.

  4. In a bowl, whisk together the eggs, almond breeze, and a pinch of salt and pepper. Pour this mixture over the vegetables.

  5. Bake for 40-45 minutes, until the eggs are set and a knife inserted into the center of the quiche comes out clean.

Featured In: Food Blogger
Courtesy of: Fannetastic Food

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 (or for extra creaminess use Almond Breeze Unsweetened Almondmilk Cashewmilk Blend Original)
  • Salt and pepper
  • Olive oil