Quiche de espárragos sin lácteos

Ingredientes

• 1 frozen dairy-free pie shell (can be gluten-free)
• 1 teaspoon olive oil
• 1 pound asparagus (woody ends removed, chopped into 1/2 inch pieces)
• 1 medium leek (white parts only or yellow onion, chopped into 1/2 inch pieces)
• 1 clove garlic (minced)
• 5 large eggs
• 2/3 cup unsweetened dairy-free coconut milk beverage or unsweetened plain dairy-free creamer
• 1/4 cup chopped chives
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded dairy-free cheese (optional)

Preparación

1. 1

   Preheat oven to 400ºF.

2. 2

   Remove the pie shell from the freezer and let it defrost for 10 minutes.

3. 3

   Prick the bottom and sides of the pie shell with a fork.

4. 4

   Bake the pie shell for 10 minutes.

5. 5

   Remove the pie shell from the oven, and keep the oven on, but reduce the oven temperature to 350ºF.

6. 6

   Let the pie shell cool while you make the filling.

7. 7

   Heat the olive oil in a medium frying over medium heat. Add the asparagus and leeks or onions, and sauté for 5 minutes. Add the garlic and sauté for 1 more minute.

8. 8

   Transfer the vegetables to your par-baked and cooled pie shell and spread them out.

9. 9

   Crack the eggs into a bowl and beat them with a fork. Add the milk alternative, chives, salt, and pepper and stir to combine. Gently stir in the cheese alternative, if using.

10. 10

    Pour the mixture over the vegetables in your pie crust.

11. 11

    Place the quiche in your oven on top of a baking sheet with high sides or a jelly roll pan. This protects your oven should the quiche bubble over at all.

12. 12

    Bake the quiche for about 45 minutes or until the center sets.

13. 13

    Let the quiche cool on a wire rack for 30 minutes before serving.

14. 14

    Leftovers can be kept in your refrigerator for up to 3 days.