Friday, 24 July 2015

Asparagus Quiche

  • 3 shallots diced
  • 1 cup diced sweet peppers
  • 2 cups bite size pieces of asparagus
  • 2 tablespoons Coconut oil
  • Pie shell (we used a purchased gluten free pie shell)
  • ¾ cup your favourite cheese

  1. Sauté the shallots, peppers and asparagus in a frying pan for about 4 minutes and let cool
  2. In a bowl beat 2 eggs
  3. Add 1/2 cup milk (we used almond milk), 1 1/2 teaspoons Turmeric and 1 teaspoon nutmeg
  4. Spread evenly into your pie shell the cooled sautéed the vegetables
  5. Pour your milk and egg mixture over this
  6. Bake at 450°F until knife comes out clean

From our table to yours

Grandma Snyder

©2013-2015 twosnydergirls
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