Easy Dairy Free Veggie Quiche
Cook Time:
60
Minutes
Difficulty:
Easy
Serves Up To:
6
Servings
Nutrition Information
| Total Fat | 15g |
|---|---|
| Cholesterol | 160mg |
| Sodium | 660mg |
| Total Carbohydrates | 22g |
|---|---|
| Dietary Fiber | 2g |
| Sugars | 3g |
| Protein | 8g |
Ingredients
- 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
Directions
- 1
Preheat oven to 350°F.
- 2
Fit pie dough into a 9” pie plate; flute edges. Cover and reserve in refrigerator.
- 3
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.
- 4
Add spinach to pan; let stand until wilted. Stir in tomatoes. Set aside.
- 5
Combine the almondmilk, Italian seasoning, salt, pepper and eggs in a bowl. Transfer vegetables to prepared pie crust. Pour egg mixture over vegetables.
- 6
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.
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