Easy Dairy Free Veggie Quiche
Serves Up To:
- 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 Almond Breeze Unsweetened Original) almondmilk
- ½ tsp. Italian seasoning
- 1 tsp. salt
- ¼ tsp. pepper
- 5 large eggs; lightly beaten
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.
Made with these products:
Original AlmondmilkView Product
Unsweetened Original AlmondmilkView Product
Shelf Stable Original AlmondmilkView Product
Shelf Stable Unsweetened Original AlmondmilkView Product
Recipes Straight to Your Inbox
Sign up for the latest recipes and product updates