Asparagus and Goat Cheese Quiche

August 19, 2018


I've said it before and I'll say it again: I LOVE a good Quiche! If you like asparagus and goat cheese, you'll like this super easy, clean recipe. It only takes a few minutes to whip up, and it makes a great breakfast, lunch or even dinner. 


Total Thyme: 50 minutes (about 5 hands on)


Serves: 4-6 (it’s so good, you might take a giant slice)



Frozen pie crust: 1 (I bought a gluten-free kind from Heinen’s and loved it.)

Large Eggs: 4 whole, 4 whites

Goat Cheese: 1 cup of shredded, or the little pearls

Almond Milk: 1/2 cup (I used vanilla and it turned out delicious)

Asparagus: about 10 stalks

White Onion: about 1/4 cup dices (Thyme-saver tip: Buy pre-diced)

Crumbled Goat Cheese: 1/4 cup (add more or less depending on how much you like goat cheese

Salt: 1tsp.

Pepper: ¼ tsp.

Garlic: 1 clove

Olive Oil: 1-2 tbsp. 



Preheat oven to 350 degrees Fahrenheit.


Wash asparagus and cut into 1-inch pieces. 


Dice your onion if it's not already cut. 


Add olive oil to pan, heat to medium, and add the asparagus and onion. Cook until  they're still crisp but starting to get tender. While those are heating:

Add the rest of the ingredients, minus the goat cheese, to a large bowl and mix well .


Throw the veggie mix into the egg mix, and stir together. 


Add the egg mixture to the pie crust, then add your goat cheese so it's spread pretty evenly throughout. 


Bake for about 45 minutes or until egg is cooked through.


Let cool before slicing and service.


Start dancing when you take a bite, because surely there is a party in your mouth!




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