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.

Shared On: Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday, Wheat Free Wednesday, Healthy 2Day Wednesday, Tasty Traditions, Gluten Free Fridays, Whole Foods Friday, Lunchbox Love