1 pie crust (you can use store bought, or go crustless)
1 tablespoon olive oil
3 handfuls fresh spinach, roughly chopped
1 small white onion, chopped
1 red bell pepper, diced
5-10 asparagus spears, ends trimmed, then chopped into
¾ cup unsweetened almond milk
3 tablespoons all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon paprika
½ teaspoon dried thyme
¼ teaspoon chipotle powder
1/8 teaspoon black pepper
- Pre-heat oven to 350 degrees F.
- Bake a prepared pie crust for 10
minutes. Remove and set aside. At this point you are only partially baking
the crust, so you may want to review the timing and instructions on package.
- Meanwhile, heat oil in a large sauté
pan over medium-high heat. Add onions,
chopped red peppers, and asparagus, and sauté for 5 minutes, or until the
onions are translucent and the asparagus is cooked. Remove from heat.
- In a separate bowl, whisk together
eggs, flour, baking powder, rice or almond milk, and spices. Stir in the sautéed vegetables and fresh
spinach and stir until well combined.
- Pour the egg and vegetable mixture
into the partially baked pie crust and use a spoon to even out the top. Place in oven and cook for about 45-50
minutes, or until a toothpick/fork inserted comes out clean. Quiche will rise while baking but should
settle back down once you remove it from the oven. Remove from the oven and allow the quiche to
set for at least 5 minutes. Then slice