I was thinking about how the heck I would talk about quiche...to be honest every time I would see it on a menu or in lovely local cafe display window I would just stare at them and think those look pretty, complicated, unhealthy, and delicious. I never thought about attempting it in my own kitchen for the complicated and unhealthy reasons. Thank goodness for the beautiful pictures on Pinterest
that reel me in! Thank you to "Gimme Some Oven"
for this great, dairy free, vegetable quiche (with eggs) recipe that was not only healthy but absolutely delicious. And most importantly simple!
How great to have a homemade ready to go breakfast, lunch, or dinner throughout the week. Cooking every meal sounds daunting but to know that you've got more than a few meals taken care is fantastic.
Here's the recipe...
- 1 recipe pie crust (*Optional)
- 1 Tbsp. olive oil
- 3 handfuls fresh baby spinach, roughly chopped if desired
- 1 small white or yellow onion, chopped
- 1 red bell pepper, diced
- 5-10 asparagus spears, ends trimmed then chopped into 1-inch pieces
- 6 eggs
- 3/4 cup plain rice milk or almond milk
- 3 Tbsp. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 tsp. sweet paprika
- 1/2 tsp. dried thyme
- 1/4 tsp. chipotle powder (or chili powder)
- 1/8 tsp. black pepper
*We've made this recipe twice and on round 2 we went crustless. Even healthier, and just as tasty.
Pre-heat the oven to 350 degrees F.
If you are getting crusty - lay out that pie crust in an ungreased pie plate, or crack open your pre-made pie crust. If you are going sans crust, lightly grease a pie plate in whatever means you like so that the egg mix doesn't stick to the surface.
Grab a large bowl. In here, whisk up your eggs, flour, baking powder, rice or almond milk, salt, paprika, thyme, chipotle/chili powder, and black pepper.
Heat up that oil in a large saute pan over medium-high heat. Add your onions, chopped red peppers, and asparagus, and saute for about 5 minutes. Make sure your asparagus is nice and cooked.
Pour the sauteed vegetables into your large bowl with all of your other ingredients. Add the fresh spinach, and stir until well combined.
Pour the egg and vegetable mixture into the pan. Place in oven and cook for 45-50 minutes. Give it the toothpick test, and if it's coming out clean - you are good to go! The quiche will be nice and poofy upon it's removal from the oven - but let it settle for a few minutes before digging in. Throw some extra salt and pep on top for a boost of flavor.
Take a bite, let the flavors melt in your mouth and enjoy it already! Upon having this for breakfast this morning (after dinner last night... yeah, maybe lunch happened too) I added some spicy veggie sausage to the side. Holy. Moly.
Let's just say - I'm not afraid of quiche no mo'!