01 May / Wheat-Free, Dairy-Free Veggie Quiche
Inspiration comes in a variety of forms. So imagine my surprise when, while watching the Waitress (for a class on Domestic Violence), I became inspired to make a quiche. I heart quiche, but typically it’s loaded with dairy and made on a thick Bisquick kind of crust. Well, not this one. It’s delicious! Even my super picky (and processed food lovin’ sister) loved it!
1 Wholly Wholesome spelt 9″ pie crust
4 cage-free eggs
1 c soy cheese (or Lisanatti almond pepperjack)
1 c unsweetened soy milk
1/2 package of frozen spinach
1.5 c chopped asparagus spears
1 small onion
1 T garlic salt
1 T olive oil
Preheat oven to 350. Mix eggs, cheese and soy milk in medium-size bowl. Set aside. Saute spinach, asparagus, onion, garlic salt and olive oil until cooked through. (Roughly 5 minutes.) Pour veggies into egg mixture and stir well. Pour combined mixture into pie crust. Bake for 55 minutes or until toothpick comes out clean from center of quiche. Season to taste. Enjoy!
P.S. You can eat this for breakfast, lunch or dinner! Pair with a green salad or soup for lunch/dinner.