A low carb asparagus quiche full of spring flavors!
Preheat oven to 375 degrees.
In a medium sized pan, place asparagus and cover with water. Bring to a simmer, and continue to cook for about 3 minutes or until asparagus is tender.
Drain and set aside to cool. Once cool, roughly chop asparagus into 1 inch pieces. Totally optional, keep a few pieces whole to decorate the top of the quiche.
Dry out pan, and add olive oil and heat over medium heat. Add thinly sliced onion and saute until soft, about 3 minutes. (Do not brown onions.) Remove from heat, and stir in chopped dill. Set aside to cool.
In a small bowl, beat eggs, cream (or milk) hot sauce (if using) and seasoning. You want the eggs to be nice and frothy.
In par-baked pie crust, layer in the chopped asparagus and onion-dill mixture. Top with grated cheese. Pour in the eggs and decorate with remaining long pieces of asparagus if desired.
Bake for 25-30 minutes until eggs are cooked. Coconut flour tends to brown quickly, so you might want to lightly cover the edges of the pie with foil.
I skipped this step, and even though the edges of my crust turned brown - it still tasted fantastic!
I love to serve this low carb asparagus quiche with a lightly tossed green salad. Yum!