Mushroom and Asparagus Quiche (Dairy and Grain Free)

This can be whipped up in a jiffy. We often eat it for dinner with salad and a smoothie. Also, you don’t have to use asparagus and mushrooms- although the asparagus is mighty delicious and readily available at the farmers market. You can sub an veggie that works for you. I have done it with broccoli and onions and it is equally as delicious!

Mushroom and Asparagus Quiche


  • 1 tbsp coconut oil
  • 1/2 small onion, cut in slivers
  • 1 C chopped asparagus
  • 1 C chopped mushrooms
  • 6 eggs
  • 1/2 C almond milk
  • 1/4 C almond flour
  • 1 tbsp dijon mustard
  • 2 salt and pepper


  1. Preheat oven to 350 degrees.
  2. Saute onion, asparagus and mushroom in coconut oil for 5-8 minutes.
  3. Add salt and pepper and stir to combine. In a separate bowl beat eggs with milk, flour, and mustard.
  4. Add the veggies and place in a greased pie dish.
  5. Bake for 22 minutes or until set. Yum!


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One Comment

  1. Silleemama says:

    Mine turned out a little dry, but I still thought it was yummy. The four-yr old didn’t really go for it though, even though she loves asparagus….must’ve been the mushrooms.

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