Easy Dairy Free Veggie Quiche

Name: Easy Dairy Free Veggie Quiche
Cook time: 60 min
Total time: 60 min
Yield: 6
Ingredients: 1 refrigerated pie crust; 1 Tbsp. olive oil; 1 cup sliced mushrooms; ¼ cup chopped onion; ½ cup chopped bell pepper; 10 asparagus spears; cut crosswise into fourths; 2 cups baby spinach; ½ cup quartered cherry tomatoes; 1 cup Almond Breeze Original Almondmilk (or Almond Breeze Unsweetened Original Almondmilk) almondmilk; ½ tsp. Italian seasoning; 1 tsp. salt; ¼ tsp. pepper; 5 large eggs; lightly beaten

Cook Time:
60 Minutes: Difficulty:
Easy: Serves Up To:
6 Servings

Nutrition Information

Total Fat	15g

Total Carbohydrates	22g

Cholesterol	160mg
Sodium	660mg

Dietary Fiber	2g
Sugars	3g

Protein	8g

Directions

Step 1 complete
Preheat oven to 350°F.
Step 2 complete
Fit pie dough into a 9” pie plate; flute edges. Cover and reserve in refrigerator.
Step 3 complete
Heat oil in a large skillet over medium-high heat. Add mushrooms and onion; sauté 3 minutes. Stir in asparagus and bell pepper; sauté 2 minutes. Remove from heat.
Step 4 complete
Add spinach to pan; let stand until wilted. Stir in tomatoes. Set aside.
Step 5 complete
Combine the almondmilk, Italian seasoning, salt, pepper and eggs in a bowl. Transfer vegetables to prepared pie crust. Pour egg mixture over vegetables.
Step 6 complete
Bake quiche on a baking sheet at 350F for 40 minutes or until set and a thin knife inserted in the center of the quiche comes out clean. Cool in dish on a baking rack.