This asparagus and spinach quiche prepared with our Gluten Free Pie Crust Mix is perfect for weekend brunch, holiday breakfast, or just because.
INGREDIENTS:
- 1 (9 inch) pie crust (Breads From Anna Gluten Free Pie Crust Mix)
- ¾ cup oil (for crust mix)
- ¼ cup milk or water (for crust mix)
- 1 tablespoon butter (or two tablespoons of oil)
- 3 shallots minced (or ½ onion mined)
- ½ red pepper
- ½ bunch asparagus (ends broken off)
- 1 tablespoon minced garlic (approximately 2-3 cloves)
- 1/3 cup fresh parsley, finely chopped
- 9 ounces of fresh spinach wilted
- 5 eggs (4 eggs for filling and one lightly beaten for brushing crust)
- ¾ cup milk (or non-dairy alternative, coconut milk works very well)
- 1 cup of cheddar cheese chopped into small pieces
- ½ cup shredded Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon pepper
- Optional: 4-6 ounces smoked salmon or chicken
DIRECTIONS:
- Heat oven to 375 degrees.
- Follow package instructions for preparing Breads From Anna Gluten Free Pie Crust.
- Bake pie crust for 10 minutes to set.
- While pie crust is baking, heat oil and/or butter in a large skillet over medium heat until hot. Add onion and cook 3 minutes. Add asparagus and cook approximately 5 minutes. Add the garlic and cook another 1-2 minutes (do not let garlic brown, this will cause it to taste bitter). Add spinach and wilt, takes approximately 1-2 minutes. Remove from heat, stir in parsley.
- In a medium bowl, whisk eggs until blended, whisk in milk or non-dairy alternative. Add a dash of salt and pepper. Add cheddar cheese and stir to combine.
- Spread out spinach, asparagus, shallot, garlic, and parsley mixture over the bottom of the pie crust; pour in egg and cheddar cheese mixture. (If adding salmon or chicken do so now). Sprinkle Parmesan cheese on top.
- Bake at 375 degrees for 30-40 minutes or until set and knife inserted in the center comes out clean. Cool on a wire rack for 10 minutes.