Curry Veggie Almond Crust Quiche
Our quick and easy Curry Veggie Quiche adds a touch of heat combined with Piccola Cucina Unsweetened Almond Pie Shell to create a unique take on a classic quiche.
Ingredients
2 Piccola Cucina 8-inch Unsweetened Almond Pie Shells
1 tsp olive oil
1 cup asparagus, cooked and chopped
1 cup red bell pepper, cooked and sliced
1 cup yellow onion, cooked and sliced
5 eggs, beaten
2 tbsp almond milk
¼ tsp curry paste or curry powder (or to taste)
Instructions
1
Preheat oven to 350°F (175°C).
2
Bake the frozen pie shells for about 10 minutes, until lightly golden. Set aside.
3
Heat the olive oil in a large skillet and sauté the asparagus, bell pepper, and onion for about 8 minutes, until tender.
4
In a large bowl, whisk together the eggs, almond milk, and curry paste or powder.
5
Divide the cooked vegetables evenly between the two pie shells and pour the egg mixture over top.
6
Bake for 35–40 minutes, or until the center is set.
7
Let cool for 5 minutes before slicing and serving.
Featured Products
Get everything you need to make this meal idea
