Enjoy this mini Spring Asparagus Quiche recipe any day of the week!
Looking for a simple, make ahead breakfast option? These mini Spring Asparagus Quiches are so easy to make and they reheat well! Perfect for serving brunch, or as a weekday breakfast option before you head out the door.
Making Spring Asparagus Quiche
I’ve used mini frozen pastry shells to create these individual quiches. You can find mini frozen pastry shells hanging out with the frozen fruit and cool whip (another tasty combo for a pastry shell!). Since asparagus is in season during the spring, it’s a great addition to the quiche, but you can add whatever veggies you prefer. You can tweak the recipe year-round to include seasonal veggies, like zucchini in the summer, or kale in the fall and winter months.
Asparagus naturally contains prebiotic fiber which nourishes good gut bacteria (a.k.a probiotics) to help maintain a healthy digestive tract. Way to be awesome, asparagus.
I added a little bit of chopped bacon because I wanted something a little salty to go along with my eggs but you could swap it out for turkey bacon or ham, or if you prefer a completely vegetarian option, use finely diced mushrooms instead.
Ingredients
4 mini pastry shells, thawed per package directions
8 asparagus stalks
3 large eggs
1/4 cup 2% milk
1 green onion stalk, sliced thin
4 pieces bacon, cooked and chopped well (optional)
Black pepper
Notes
If using other vegetables like mushrooms, bell peppers, or zucchini, be sure to finely dice and mix into egg mixture before pouring into the pastry shells.
