Spring Quiche

An easy and delicious way to use up some of the eggs your girls have been so generously presenting to you. Quiche is just another form of savory egg custard that can be completely customized. Make it with your choice of filling – mushrooms, other veggies, meat, or just cheese. Bake it in your favorite (par baked) pie crust or make it crustless. We’re giving you our quick, easy version that includes fresh herbs and asparagus, the queen of Spring veggies!


6 large eggs

1 cup of milk or dairy free milk of your choice

16 oz fresh asparagus, stems trimmed, cut into 1 1/2″ lengths

1/2 onion, chopped

1/2 to 1 cup shredded cheese of choice, or dairy free cheese

Freshly chopped dill and parsley, about 2 tablespoons each

Salt and pepper to taste

Preheat oven to 375.

Heat olive oil over medium heat and add chopped onions. Stir occasionally and let onions soften and begin to brown. Add asparagus and saute for about another 8 minutes. Transfer to dish or pie crust and spread in bottom.

In a large bowl, add eggs and milk together and whisk to combine well. Stir in cheese or dairy free cheese, dill, parsely, and salt and pepper. Carefully pour over filling.

Bake for 40 minutes or until center is almost set. Let cool for 10 minutes before serving. We love serving our crustless quiche on a bed of fresh salad greens. Enjoy!

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