Easy Dairy Free Veggie Quiche
This quiche is a real walk through the garden – stuffed with veggies, eggs - almondmilk forms the base and a premade pie crust keeps things easy. So tasty you won't miss the cheese.
Preheat oven to 350°F.
Fit pie dough into a 9” pie plate; flute edges. Cover and reserve in refrigerator.
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.
Combine the almondmilk, Italian seasoning, salt, pepper and eggs in a bowl. Transfer vegetables to prepared pie crust. Pour egg mixture over vegetables.
Bake quiche on a baking sheet at 350F 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.
- 1 refrigerated pie crust
- 1 Tbsp. olive oil
- 1 cup sliced mushrooms
- ¼ cup chopped onion
- ½ cup chopped bell pepper
- 10 asparagus spears; cut crosswise into fourths
- 2 cups baby spinach
- ½ cup quartered cherry tomatoes
- 1 cup Almond Breeze Original (or Unsweetened) almondmilk
- ½ tsp. Italian seasoning
- 1 tsp. salt
- ¼ tsp. pepper
- 5 large eggs; lightly beaten
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