Ingredients

The following ingredients have 12 Servings
  • 6 large eggs
  • 1/2 cup unsweetened almond milk

  • 1/8 teaspoon red pepper flakes

  • 1/4 teaspoon table salt

  • 1/4 teaspoon black pepper
  • 1 cup cooked quinoa

  • 8 spears fresh asparagus
  • 4 ounces Parmesan cheese (freshly grated)

Instruction

  • Set oven to 350 degrees F.
  • Lightly coat wells of the muffin pan with non-stick spray.
  • Crack eggs into a medium sized mixing bowl. Add almond milk, red pepper flakes (if using), and salt. Whisk until eggs are beaten completely. Add cooked quinoa and whisk to combine.
  • Clean asparagus spears. Trim and discard the woody ends and chop the spears into 1/4-inch pieces. Divide the pieces evenly throughout the wells of the muffin tin. Divide freshly grated cheese evenly throughout the wells. Note: For best flavor and melting ability, please use freshly grated cheese and not prepared grated cheese.
  • Pour egg mixture evenly into muffin pan, filling each well almost to the top.
  • Place pan on the middle rack of the oven and bake for 20-23 minutes, or until mixture is set.
  • Remove pan from oven and allow quiche muffins to cool in pan for 2-3 minutes before removing.
  • If desired, sprinkle each muffin with more grated cheese before serving.
  • Wrap and refrigerate any leftover muffins for up to 4 days, or follow notes below for freezing to reheat and eat later.