Asparagus and Wildflower Quiche

Serves 8:

1lb Fresh asparagus

1 Nutcase Vegan Sweet Italian Sausage

1 Kind Crumbs GF pie crust

1 egg white, lightly beaten

1 1/2 cups vegan half and half (Califia Farms Better Half or Silk Heavy Whipping Cream work well!)

4 large eggs

12oz cherry tomatoes, halved

1 Shenandoah Growers edible wildflowers

1/4 tsp salt

1/4 tsp pepper

1. Leaving 3 or 4 stalks whole, cut the remaining asparagus into 1/2-in pieces. Steam asparagus by placing in steamer over 1 inch of boiling water. Cover until tender (about 4 mins) then drain and let cool. If you do not have a steamer, place asparagus on a flat dish or bowl with water covering the bottom. Microwave for 3-4 minutes until the asparagus is tender.

2. Heat olive oil in a skillet over medium-low heat. Once skillet is warm, cook Nutcase sausage until lightly browned.

3. Brush pie crust with beaten egg white. Evenly spread 1/2 inch asparagus, sausage, and cherry tomatoes in the pie crust.

4. Whisk together vegan half and half, eggs, salt and pepper in a bowl and pour into the pie crust to fill. Take the remaining whole asparagus stalks and arrange on the top of the pie.

5. Bake at 400 degrees for about 40 mins or until a knife inserted in the center of the quiche comes out clean.

6. Once cooled from the oven, arrange wildflowers on top of the quiche.