Dairy Free and Gluten Free Asparagus and Ham Quiche

Eggs... oh how we have missed eggs.  We have added eggs back into our diet on a sporadic basis.  Our middle son's belly didn't seem to take to eating them with breakfast on a daily basis.  But, my husband and I will enjoy them on occasion!  We used to like making a ham and asparagus quiche.  It was a yummy breakfast, and the leftovers were actually pretty tasty- and I don't particularly like leftovers.  But now that we have diet changes, I had to find a way to modify my original recipe.  The result was pretty tasty, and pretty close to the original, dairy and wheat version!

Ingredients:
1 bunch asparagus
3/4 pound cooked ham
1/2 c green onion
swiss slices Daiya cheese
6 eggs
2 c rice milk
1 1/2 c Bob's Red Mill 1 to 1 baking flour
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp olive oil
1 Tbs Parsley flakes
1/2 tsp pepper

Step 1. Preheat oven to 375 degrees.  Grease 2, 9 in. pie plates.
Step 2. Chop asparagus, ham, and onion into small pieces (I use a food chopper).  Layer them into the bottom of each pie plate.  Crumble cheese slices on top.
Step 3. In bowl, beat eggs.  Add milk, flour, baking soda, baking powder, salt, oil, parsley, and pepper and mix well.  Pour over layered ingredients in pie plates. 
Step 4. Bake 45 minutes.  Allow to cool slightly then cut into slices. 
Step 5. Serve and ENJOY!  We like to add a little salsa on top!  Enjoy as leftover, as well!