recipe by Anna Sobaski

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

1. Heat oven to 375 degrees.
2. Follow package instructions for preparing Breads From Anna Gluten Free Pie Crust.
3. Bake pie crust for 10 minutes to set.
4. 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.
5. 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.
6. 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.
7. 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.

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