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Vegetable Quiche with Asparagus

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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.

  • Total Time: 1 hour

Ingredients

Units Scale

Gluten-Free Crust

  • 1 cup gluten-free rolled oats
  • 1/2 cup nut flour (or ground nuts or seeds)
  • 1/2 cup rice flour
  • 1/2 cup flax seeds
  • 2 tbsp tapioca or potato starch
  • 1/2 tsp sea salt
  • 3/4 cup coconut oil

Filling

  • 1 red onion
  • 2 cloves garlic
  • handful of basil and mint leaves
  • handful of green peas
  • 1 cup asparagus
  • 1/2 small head cauliflower
  • 3 eggs
  • 1 tsp sea salt

Instructions

  1. Start with the crust. In a blender or coffee grinder, grind rolled oats into coarse crumbs. Mix all dry ingredients, including nut flour, rice flour, flax seeds, tapioca starch and sea salt. Add 3/4 cup 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 350°F (180°C) 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 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°F (180°C).
  7. When ready let the quiche cool slightly. Before serving, garnish with chopped basil and mint leaves.
  • Author: Wholesome Wonders
  • Prep Time: 20
  • Cook Time: 40

Find it online: https://wholesome-wonders.com/vegetable-quiche-with-asparagus/