• Katherine Arthurs

Quick Asparagus + Edam Cheese Quiche

I am ALL about dill + asparagus flavors...add some salty edam cheese + pasture eggs....it's breakfast, brunch + lunch time.

Quiches are so versatile. I love how you can have them for breakfast along with some fresh fruit + coffee - I'll be there. Save it for lunch - serve with a simple side salad + it's a filling mid day meal full of protein + flavor. Make it + have one piece each day for the week. Leftovers never tasted SO good.

Another note - change up the ingredients. Add some meat or keep out the cheese. It's really a great baked dish to be made using lots of different ingredients.

Quick Asparagus + Edam Cheese Quiche

5 eggs (pasture raised are best)

1/3 cup coconut milk (or milk of your choice)

1/2 teaspoon each salt + pepper

1/3 cup fresh dill, chopped

2 shallots, sliced

16-18 asparagus spears, ends chopped off

1/2 cup edam cheese, grated

1 Gluten Free Pie Crust (Wholly Wholesome is a great one)

Preheat your oven to 425F. Using a pie pan, arrange the crust on the bottom + up the sides of the pan.

Mix together the eggs, milk, salt + pepper in a bowl. Add in 1/2 of the chopped dill - mix to combine everything.

Arrange the sliced shallots on the bottom of the pie crust in a single layer. Pour the egg mixture on top. Place the asparagus on top of the eggs, pushing them in slightly. Sprinkle with cheese + remaining fresh dill.

Bake for 22-26 minutes or until the egg in the center is fully cooked. Remove from oven + let cool for 5 minutes before slicing into.

Serve with spicy dijon mustard.