Scale

1 prepared pie crust (homemade or store-bought, dairy-free)

1 tablespoon olive oil

3 handfuls fresh baby spinach, roughly chopped

1 small white or yellow onion, chopped

1 red bell pepper, diced

5–10 asparagus spears, trimmed and chopped into 1-inch pieces

6 large eggs

¾ cup unsweetened almond milk (or other dairy-free milk)

3 tablespoons all-purpose flour

½ teaspoon baking powder

½ teaspoon salt

½ teaspoon sweet paprika

½ teaspoon dried thyme

¼ teaspoon chipotle powder

⅛ teaspoon black pepper

Prepare the Crust: Preheat oven to 350°F. Place unbaked crust in a pie plate. Poke holes with a fork. Blind bake for 10 minutes. Remove and set aside.
Cook Vegetables: Heat olive oil in a skillet over medium-high heat. Add onion, bell pepper, and asparagus. Cook for 5 minutes, stirring often, until tender. Remove from heat.
Whisk the Egg Mixture: In a large bowl, whisk eggs, almond milk, flour, baking powder, salt, paprika, thyme, chipotle powder, and black pepper until smooth.
Combine with Vegetables: Stir in the sautéed vegetables and fresh spinach. Mix until evenly combined.
Assemble the Quiche: Pour the egg and vegetable mixture into the pre-baked crust. Spread evenly with a spoon.
Bake the Quiche: Place in oven. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve: Remove from oven and allow to rest for at least 5 minutes before slicing. Serve warm.