Gluten Free Asparagus Pine Nut Quiche Recipe
Gluten Free Pie Crust*
1 small bunch (or half of one) of asparagus, end snapped off and cut into 3 pieces or so.
2 tsp. olive oil
3/4 cup milk
Blanch asparagus for a few minutes then drain.
Sautee onion in olive oil. When it turns translucent, add other ingredients through the pine nuts. When pine nuts have toasted, take pan off burner, add drained asparagus, put sauteed veggies in pie crust, and sprinkle with cheese.
Mix milk and eggs together, whisking and seasoning
Bake 35 minutes or so at 375 or until quiche is firm and lightly brown on top.
*I used Gluten-Free Pantry pastry mix, but think I prefer Bette Hagman’s Dream Pastry Mix for handling OR, for an easy “cheating” move- use Whole Foods GF Bakehouse pre-made pie crust.