The crescent rolls come in particularly handy when making mini quiches. Pie crusts are usually safe as well, but why cut something into 12 pieces when it’s already been done for you? I’d been craving quiche lately after seeing L make one. I took some inspiration from the “I LOVE BACON!” book’s Bacon, Asparagus, and Gruyere Quiche. The bacon book’s recipe used a lot of heavy cream and whole milk though. While I can find those soy substitutes, I was looking for something lighter and found a little inspiration from Eatingwell.com too!
Yields 12 mini quiches.
- 2 cans crescent rolls
- 5 eggs
- 3 egg whites
- 1 cup almond milk + 1 TB lemon juice (substitute buttermilk!)
- 8 slices turkey bacon
- 6 asparagus spears cooked (I used frozen and thawed… you know… lazy), chopped into bite-sized pieces
- 1 1/2 cups daiya cheddar style shreds
- celtic sea salt and pepper to taste