It’s asparagus season! Actually, it has been for a few weeks, so I’ve eaten a TON of asparagus. My mom came over yesterday and called when she was on the way. She had gluten free, dairy free, soy free, nut free pie crusts and asparagus she got from a northern michigan farm yesterday and wanted to see if I had anything to make some quiche for breakfast. I’d never made a quiche with asparagus but I just so happened to have a package of pancetta in the fridge (for making my pancetta and sweet potato hash) so I decided to throw something together and see how it went. Asparagus and Pancetta Quiche-Yum! I’ve been making gluten free, soy free, dairy free, nut free quiche for years- I love that I can change up the recipe to use seasonal veggies! Another great addition to my easy breakfast files!
I’m currently creating and testing recipes for a gourmet brunch planned for my little one’s baptism- this is a winner for that too! Stay tuned for more easy brunch recipes!
Asparagus and Pancetta (or bacon) Quiche
1 gf, sf, df, nf pie crust
3/4 cup rice mile
2 cups asparagus, chopped into 2″ segments
1/2 cup cubed pancetta (or bacon if you choose)
1/2 cup chopped green onions
Salt and pepper
In a saute pan cook pancetta until crispy. Mix asparagus, crispy pancetta, and green onions together and dump into pie crust. Beat eggs with rice milk and salt and pepper. Pour egg mixture into pie crust. Bake for 45 minutes at 350 degrees. Slice and enjoy! Yum!
Want to try another kind of quiche? This broccoli and ham or zucchini and ham one is pretty good too!