Spring has sprung and so has Asparagus!!!
Asparagus tastes like spring to me, because when it is fresh in our markets your know that warm weather has sprung as well 🙂
This dish is lovely as a breakfast, brunch, lunch or dinner. It’s so versatile that it compliments many dishes…
Spring Asparagus Crustless Quiche (Paleo/ Gluten Free/ Dairy Free/ Vegetarian)
1 tsp. olive oil
1 pound asparagus-chopped into one inch pieces
1 medium onion- diced
1 clove garlic- minced
5 large eggs
2/3 c. almond milk ( or desired milk)
1/2 tsp each sea salt and pepper
1/4 c. chopped chives
Preheat oven to 350 degrees.
In a medium frying pan saute asparagus and onion in olive oil on medium heat for five minutes; add garlic and cook for one more minute.
Pour into 9 inch pie plate. Break eggs into a bowl and beat with a fork; pour on top of vegetable mixture.
Add milk, salt, pepper, chives. Stir lightly to combine all the ingredients.
Bake uncovered for 35-45 or until eggs are set.
Makes six servings.