Dairy-Free Vegetable Quiche Recipe

Dairy-Free Pie Crust:

1. Combine the salt and flour in a bowl. Cut the shortening into the salt and flour mixture with a pastry cutter or fork until it is well-combined.

2. Add the water, then stir with a spoon until the mixture clings together in a ball. The dough may be slightly moist. If the dough is too dry or moist add additional water or flour as needed. Don’t overmix.

3. There should be thin swirls of shortening throughout the dough. Lightly dust the rolling surface with flour, and roll the dough out as desired.

4. To transfer the crust from the rolling surface to the pie pan, fold the crust in half twice. Lift and unfold crust over the pie pan.

Quiche:

1. Preheat the oven to 350 degrees F.

2. Place a prepared unbaked pie crust in an un-greased pie plate. Use a fork to poke a few holes in the bottom of the crust.

3. Bake it for 10 minutes. Remove and set aside.

4. Heat the oil in a large sauté pan over medium-high heat. Add the onions, chopped red peppers, and asparagus, and sauté for 5 minutes, or until the onions are translucent and the asparagus is cooked. Remove from heat.

5. In a separate large bowl, whisk together the eggs, flour, baking powder, rice or almond milk, salt, paprika, thyme, chipotle powder, and black pepper.

6. Stir in the sauteed vegetables and fresh spinach, and stir until well combined.

7. Pour the egg and vegetable mixture into the partially baked pie crust, and use a spoon to even out the top.

8. Place in oven and cook for 45 to 50 minutes.*

9. Remove from the oven and allow the quiche to set for at least 5 minutes.

10. Slice, serve, and enjoy!