| Total Fat | 15g |
| Total Carbohydrates | 22g |
| Cholesterol | 160mg |
| Sodium | 660mg |
| Dietary Fiber | 2g |
| Sugars | 3g |
| Protein | 8g |
Quiche:
Vegetables:
Seasoning:
Preparation
Preheat oven to 350°F.
Fit pie dough into a 9” pie plate; flute edges.
Cover and reserve in refrigerator.
Vegetables
Heat oil in a large skillet over medium-high heat.
Add mushrooms and onion; sauté 3 minutes.
Stir in asparagus and bell pepper; sauté 2 minutes. Remove from heat.
Add spinach to pan; let stand until wilted.
Stir in tomatoes.
Set aside.
Veggie Quiche
Combine the almondmilk, Italian seasoning, salt, pepper and eggs in a bowl.
Transfer vegetables to prepared pie crust.
Pour egg mixture over vegetables.
Bake
Bake quiche on a baking sheet at 350°F for 40 minutes or until set and a thin knife inserted in the center of the quiche comes out clean.
Cool in dish on a baking rack.
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