Description
This almond milk quiche is the perfect way to transform those leftover ingredients in your fridge into a delicious meal!
Ingredients
Units
Scale
- 1 store-bought pie crust, thawed
- 5 eggs
- 1 cup plain, unsweetened almond milk
- 1/4 tsp salt
- 1 cup cheddar cheese, freshly grated
- 2 stalks green onion, chopped
Instructions
- Preheat your oven to 375 degrees. On a floured surface, gently roll out the pie crust to fit your baking dish. Lift the pie crust and place it into your baking dish. At this time, feel free to cut off any hanging edges or keep them and gently crimp them between your thumb and index finger to form imperfect, scalloped ridges.
- Line the pie crust with a piece of parchment paper and add some dried beans. Place the pie crust into the oven and blind bake for 15 minutes. Take the crust from the oven and remove the beans, parchment paper and prick the bottom of the crust with a fork to prevent bubbles while baking. Place the crust back into the oven and bake for an additional 5 minutes. Reduce the oven temperature to 350 degrees.
- Meanwhile, prepare the quiche filling by combining the eggs, almond milk, salt, cheddar cheese and green onion and whisk well. When the crust is finished pre-baking, pour in the quiche filling.
- Place the quiche in the oven and bake for 45 minutes until the edges are browned and the quiche is cooked through – once a toothpick is inserted in the center it should come out clean. Allow the quiche to cool for 5 minutes before slicing and serve.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 Serving
- Calories: 489
- Sugar: 0.6 g
- Sodium: 731.1 mg
- Fat: 32.3 g
- Carbohydrates: 31.5 g
- Protein: 17.5 g
- Cholesterol: 265.2 mg
Keywords: breakfast quiche