Asparagus-Fontina Quiche with Cracker Crust

• 5 tablespoons organic red palm oil (such as Nutiva), divided
• 1½ cups crushed gluten-free crackers (such as Mary’s Gone Crackers Real Thin)
• ½ pound asparagus, trimmed and cut diagonally into 1½-inch pieces
• 1 leek (white part), chopped
• Sea salt and freshly ground black pepper, to taste
• 4 large eggs
• ½ cup milk
• ½ cup sour cream
• 1 cup grated fontina cheese, divided

Crushed gluten-free crackers and melted organic red palm oil form a flavorful crust for this indulgent spring quiche – no special pastry skills required! You can substitute 1½ cups of any cooked veggies for the asparagus and leeks (it’s a great way to use leftovers), and change up the cheese as you like.

Preheat oven to 350°F.

In a skillet over medium, heat oil just until melted.

In a medium bowl, combine crushed crackers and 4 tablespoons melted oil. Scrape mixture into a 9-inch pie plate, pressing evenly along bottom and upsides. Bake 5 minutes. Set aside.

Heat remaining 1 tablespoon oil in a skillet over medium-high. Add asparagus, leek, salt, and pepper. Sauté 3-4 minutes or just until asparagus is crisp-tender. Set aside to cool slightly.

In a medium bowl, whisk eggs, milk, sour cream, salt, and pepper. Sprinkle half the cheese over the bottom of the crust. Top with asparagus mixture. Top with egg mixture and remaining cheese. Bake 30-35 minutes or until set and golden. Let stand at least 10 minutes before slicing. Serve warm or at room temperature.

Serves 6.