Gluten Free Sweet & Savory Spring Veggie Quiche
| Prep Time | 20 minutes |
| Cook Time | 35 minutes |
| Servings |
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Ingredients
- 3 medium onions , caramelized
- 6 eggs , beaten
- 1 cup unsweetened Better Than Milk almond milk
- 1/4 tsp pepper
- 1/2 tsp salt
- 4 oz crumbled goat cheese
- 1 cup asparagus spears
- 2 medium heirloom tomatoes , sliced into thin rounds
Ingredients
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Instructions
- Preheat oven to 350°F and remove plastic lid from pie crust.
- In a large skillet, cook onions in hot oil over medium-high heat, stirring often, about 15 minutes until caramelized. Let cool.
- In a large bowl, whisk together eggs, unsweetened almond milk, pepper and salt.
- Add in 3 oz. crumbled goat cheese to mixture, set remaining aside.
- Add ¾ of asparagus into mixture, set remaining aside.
- Place pie crust on rimmed baking sheet, place cooled onions in crust, and pour in egg mixture into crust.
- Bake for 20 minutes, remove from oven and gently place remaining asparagus spears and sliced tomatoes on top of mixture. Cook for another 15-20 minutes until center is cooked through.
- Remove quiche from oven and sprinkle remaining goat cheese on top. Serve.
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