Name: Dairy-Free Vegetable Quiche (with eggs)
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 8-12 servings
Ingredients: 1 recipe pie crust (you can use the dairy-free recipe below, or a store-bought crust, or go “crustless”); 1 Tbsp. olive oil; 3 handfuls fresh baby spinach, roughly chopped if desired; 1 small white or yellow onion, chopped; 1 red bell pepper, diced; 5-10 asparagus spears, ends trimmed then chopped into 1-inch pieces; 6 eggs; 3/4 cup unsweetened almond milk (or other non-dairy milk); 3 Tbsp. all-purpose flour; 1/2 tsp. baking powder; 1/2 tsp. salt; 1/2 tsp. sweet paprika; 1/2 tsp. dried thyme; 1/4 tsp. chipotle powder; 1/8 tsp. black pepper; 1/2 cup vegan butter or shortening; 1/2 tsp. salt; 1 cup all-purpose flour; 3-4 Tbsp. ice water