Crustless Spring+Summer Quiche

Gluten-Free.

What You’ll Need:

• ~10 pasture-raised eggs

• 3/4 cup unsweetened almond milk

• 8-10 asparagus spears

• 1 heaping handful of arugula

• 1/3 cup parmesan cheese, grated (can omit, if dairy free)

• 2 tablespoons chopped chives

• salt, to taste

• red pepper flakes, to taste

• extra virgin olive oil for cooking and greasing the pan

The Method:

1. Grease a 9-10 inch deep quiche dish or pyrex baking dish with olive or avocado oil, and preheat the oven to 350 degrees F.

2. Chop the chives finely and asparagus into bite-sized pieces.

3. Place a pan on medium heat. Once hot, add a pinch of olive oil, then add in the chopped asparagus. Sauté until soft and slightly browned (3-4 minutes).

4. While the asparagus cooks, crack the eggs into a large bowl and whisk. Once combined, add in the almond milk, salt, and red pepper flakes. Whisk again.

5. Once the asparagus is done, add to the bowl with the egg mixture, along with the arugula, chives, and grated parmesan. Stir until combined.

6. Once the egg mixture is evenly combined, pour into your greased baking dish or quiche dish. Place in the oven and bake for 40-50 minutes. Remove from heat, top with more chives, red pepper flakes, and (my favorite) balsamic vinegar.

7. Enjoy warm! I recommend storing in the refrigerator for up to one week, or individually wrapping and storing in the freezer to reheat for a quick breakfast for up to 2 months.