Vegetable Quiche with Asparagus

This dairy-free and gluten-free green quiche is one of our spring and summer highlights. We adore the light, satisfying feeling it leaves, perfect for those warm days when you crave something wholesome yet refreshing. It’s a go-to dish for picnics, brunches, or even a light dinner on the patio. Plus, it’s so versatile – you can switch up the greens and herbs based on what’s in season or your personal taste preferences. Whether enjoyed fresh out of the oven or as leftovers, this quiche always brings a smile to our faces.

---

We love summer for bringing a wealth of seasonal veggies, making cooking light and healthy meals a joy. With all the fresh and juicy options starting to become available, getting your daily dose of nutrients is as effortless as a summer breeze. Here are some personal tips on seamlessly weaving veggies into your daily meals, making it a fun adventure:

• Get inspired! 
  Find recipes on your favourite blogs, Pinterest, or Instagram with plenty of vegetables, minimal processing, and minimal use of packaged ingredients. At Wholesome Wonders, we always strive to share exactly those kinds of recipes. Choose ones that inspire you.
• Step 1: Stock Up! 
  Select a diverse range of fresh vegetables, greens, and berries, prioritizing colourful seasonal varieties, preferably organic. Avoid buying large quantities at once; unused vegetables that don’t feature in your top dishes can be uninspiring. Also, balance your fruit purchases; you typically need fewer fruits than vegetables, which generally pack more nutrition per serving.
• Step 2: Get organized! 
  It’s simple yet important. Don’t be lazy: wash vegetables, greens, fruits, and berries right away. This not only saves time during cooking but also helps you organize your fridge and avoid impulse snacks, knowing that you always have healthy ingredients ‘ready to go’.
• Step 3: Forget about the recipes! It might sound strange coming from us, but a key tip is to use recipes as a jumping-off point. When you’re unsure about ingredient combos, eager to explore new flavors, or aiming for something special, recipes are your pals. Following recipes all the time can feel like a slog. For some folks, it leads to throwing in the kitchen towel when time or the urge for an extra 30 minutes in the kitchen isn’t there. Instead, find a handful of dishes to anchor your daily eats. Mix up ingredients, spices, cooking styles, and even how you chop veggies. Start with a small list of 5-7 dishes, and over time, make them your own.

Here’s a recipe that pops up in our kitchen every now and then, with a few tweaks depending on what’s on hand. It’s a seasonal quiche featuring asparagus on a gluten-free base, minus any dairy. If asparagus isn’t on hand, I swap in green beans or broccoli, whatever’s easier to grab. And sometimes, I skip the base altogether and whip it up as a hearty omelet.

Gluten-Free Crust Ingredients:

• Gluten-free rolled oats: we need them ground for this recipe. Oats are naturally gluten-free, but they’re often processed alongside wheat, so look for labeled GF options.
• Nut flour (or ground nuts or seeds): adds a lovely nutty flavor and gives the quiche a great texture. Walnuts, almonds or pumpkin seeds work perfectly for this recipe. Just grind the nuts or seeds into a coarse flour in your blender.
• Rice flour: another gluten-free flour alternative. We prefer brown rice flour for some extra fiber.
• Flax seeds: add a bit of extra texture.
• Tapioca starch: is essential for gluten-free flour alternatives; also helps bind the dough together.
• Sea salt: opt for good-quality salt, as it’s a source of essential minerals.
• Coconut oil: is the only moisture here and helps to create a perfect crumbly texture. If you prefer, you can swap it out with ghee butter or regular grass-fed/organic butter if you’re okay with dairy.

Quiche Filling Ingredients:

• Red onion: adds a sweet and tangy flavour, beautifully caramelizing in the quiche.
• Garlic cloves: infuses the filling with a rich, savoury aroma and taste.
• Basil and mint leaves: freshens up the quiche with a delightful herbal aroma.
• Handful of green peas: adds a slight sweetness to the filling. Since peas are a regular highlight of the Durty Dosen, opt for organic options. Frozen peas also work well.
• Asparagus: provides a tender crunch and a mild, earthy flavor to complement the other ingredients.
• Cauliflower: adds a creamy texture and combines perfectly with eggs for a gluten-free base.
• Eggs: bind everything together while adding richness and protein to the quiche. Opt for free-range and organic options.
• Sea salt: enhances the natural flavours of all the ingredients.

Step-by-step:

1. Start with the crust. In a blender or coffee grinder, grind 1 cup (100g) of rolled oats into coarse crumbs. Mix all dry ingredients, including 1/2 cup (50g) of nut flour, 1/2 cup (50g) of rice flour, 1/2 cup (50g) of flax seeds, 2 tbsp of tapioca starch and 1/2 tsp of sea salt; add 3/4 cup (80g) of room temperature coconut oil. Form a dough ball with your hands and place it in the refrigerator for 5-10 minutes, but no more.
2. Meanwhile, prepare the filling. Separate half of a small cauliflower head into florets, blanch them for 3 minutes in boiling water, then let them cool. Blend the cooled cauliflower in a blender with 3 eggs and 1/2 teaspoon of salt.
3. Spread the bottom and sides of a baking dish with oil and cover evenly with the gluten-free base layer (about 5mm thick). Bake in a preheated oven at 180°C (350°F) for 15 minutes, or until the edges are lightly golden.
4. While the base is baking, prepare the rest of the filling for the quiche. Finely chop 1 red onion of a medium size and thinly slice 2 cloves of garlic. Heat a heavy-bottomed skillet. Melt 1-2 tbsp coconut oil (or ghee) and sauté the garlic and onion until slightly caramelized.
5. Blanch a handful of green peas and 1 cup (100g) of asparagus separately for 30 seconds, adding 1/2 tsp salt.
6. Remove half-cooked crust from the oven. Spread caramelized onion and garlic on the bottom, add blanched peas, and pour 1/2 of the egg and cauliflower mixture. Arrange a layer of asparagus spears on top and pour the remaining mixture. Place another layer of asparagus on top. Sprinkle with freshly ground pepper and bake for 25 minutes at 350°C (180°C).
7. When ready let the quiche cool slightly. Before serving, garnish with chopped basil and mint leaves. 

4. Heat avocado oil or ghee in a pan over medium heat. Fry the patties for about three minutes on each side until golden brown. If desired, bake the patties in a preheated oven at 350°F for an additional 5 minutes for extra crispiness.

Some handy tips to enhance your Vegetable Quiche with Asparagus experience:

• When using coconut oil (or butter), ensure it’s soft but not liquid for the perfect crust texture.
• Avoid chilling the dough for too long, as coconut oil quickly solidifies, making it difficult to work with if it’s too cold.
• This quiche is delightful served warm or cold, right away or the next day. It’s a fantastic snack or a standout dinner dish.

Storage

After baking your delicious quiche, allow it to cool completely before storing it. You can refrigerate it in an airtight container for up to 3 days, or freeze it for longer storage.

recipe

Print