Always use organic when possible
1 Tbsp avocado oil
1 1/2 cups fresh baby spinach, roughly chopped
1 small white onion, peeled, chopped
1 red bell pepper, seeded, diced
10 asparagus, trim ends, chopped into 1 inch pieces
3/4 cup unsweetened almond or rice milk
3 Tbsp gluten free all-purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/2 tsp sweet paprika
1/2 tsp dried thyme
1/8 tsp chipotle pepper
1/6 tsp freshly ground black pepper
Preheat oven to 350F.
In a large pan over medium-high heat, add the avocado oil.
Add onions, peppers and asparagus and saute until onions are translucent and asparagus cooks. About 4-6 minutes.
Remove from heat.
In a large bowl, add eggs, flour, baking powder, non-dairy milk, salt, paprika, thyme, chipotle powder, and black pepper. Whisk very well until combined.
Add sauteed vegetables and fresh spinach.
Stir to combine.
Pour in the mixture to very lightly oiled pie pan.
Even out top with a spoon.
Place in oven and cook for 45-50 minutes.
Quiche is cook when an inserted toothpick comes out clean.
Remove from oven and set aside for 5-7 minutes to set.
Slice and serve.
**** Quiche will rise when baking but will settle back down once removed from oven*****