Gluten Free Spring Veggie Quiche

The moment spring arrives, I find myself craving a delectable dish that embodies the essence of the season. That’s when I whip up my delightful Gluten Free Spring Veggie Quiche. With vibrant colors and fresh flavors, this quiche showcases all the beautiful vegetables that are popping up in gardens and markets. Picture a golden brown crust, filled with tender asparagus, sweet potatoes, and leafy greens, all enveloped in a creamy egg custard. It’s the kind of dish that brings joy to the table, whether it’s a leisurely brunch or a light dinner.

As the days grow longer and warmer, I love gathering friends and family to enjoy this dish together. Each bite of the Gluten Free Spring Veggie Quiche reminds me of the beautiful, blooming landscape that surrounds us. I often serve it with a simple green salad and a glass of sparkling water, letting the quiche shine as the star of the meal. It’s not just about nourishing the body but also about celebrating the season and creating lasting memories with loved ones.

This quiche isn’t just gluten-free; it’s packed with nutrients and flavors that make it a perfect fit for nearly any occasion. Whether you’re hosting a spring gathering or simply want a delicious meal to brighten your week, this recipe is the answer. So roll up your sleeves, embrace the season, and let’s dive into making this scrumptious dish!

Ingredients Overview for Gluten Free Spring Veggie Quiche

The ingredients for the Gluten Free Spring Veggie Quiche reflect the vibrant flavors of spring. Each component plays an essential role in creating a harmonious dish that celebrates the season. With a mix of fresh vegetables and gluten-free flours, this quiche is not only delicious but also health-conscious, allowing everyone to enjoy without worry.

• Almond flour – A gluten-free alternative that gives the crust a nutty flavor and a delicate texture.
• Tapioca flour/starch – Adds chewiness to the crust, balancing the almond flour beautifully.
• Salt – Enhances the flavors of all the ingredients.
• Butter – Cold and cubed for the crust to provide richness and a flaky texture.
• Egg – Helps bind the crust together and adds richness.
• Honey – A touch of sweetness that balances the savory elements.
• Asparagus – Fresh and tender, adds a crunchy texture and bright flavor.
• Yellow potatoes – Sweet and creamy, these provide substance and flavor.
• Olive oil – Used for roasting vegetables, it adds richness and depth.
• Black pepper – Adds a hint of spice.
• Onion – Brings sweetness and depth to the filling.
• Leek – Offers a subtle, mild onion flavor.
• Swiss chard – Provides earthy flavors and vibrant color.
• Garlic – Adds a wonderful aroma and depth of flavor.
• Chives – Fresh herbs that brighten the dish and provide a burst of flavor.
• Eggs – The main component of the filling, giving it structure and creaminess.
• Paprika – Adds warmth and a hint of sweetness.
• Garlic powder – Enhances the flavor profile with ease.

Directions for Gluten Free Spring Veggie Quiche

Making the Gluten Free Spring Veggie Quiche is a delightful experience that brings the seasonal flavors to life. Each step is straightforward, and soon you’ll be enjoying a pie that not only tastes good but looks stunning. Let’s walk through the process together!

1. In a food processor, combine almond flour, tapioca flour, salt, and cold butter. Pulse until the butter is broken down into pea-sized pieces. This step is crucial for achieving that flaky texture.

2. Add in the egg and honey, processing until the dough comes together around the blade. Don’t worry if it seems crumbly at first; it will come together.

3. Shape the dough into a round disk, wrap it tightly in plastic wrap, and transfer it to the refrigerator until cold—at least 2 hours or overnight. Chilling the dough helps it hold its shape while baking.

4. Between two sheets of parchment or on a tapioca-floured work surface, roll out the dough to fit the size of a 9-inch pie tin, about a 12-inch circle. Letting it rest while rolling prevents cracking.

5. Remove one sheet of parchment and invert the pie dough into your tin. Crimp the edges as desired. Now it’s ready to hold all those colorful fillings!

6. Store the pie dough in the refrigerator while you prepare the filling. Preheat the oven to 400°F and line a sheet pan with parchment paper.

7. Place half of the asparagus on the sheet pan. Cut the other half into 1-inch pieces and place it on the roasting pan along with the thinly sliced potatoes. Drizzle with 2 teaspoons of olive oil, and season with ½ teaspoon of salt and ¼ teaspoon of black pepper, tossing to combine.

8. Spread the vegetables into an even layer and roast in the oven for 10 to 15 minutes, flipping the potatoes halfway through until they are just tender. This roasting step enhances the natural sweetness.

9. Meanwhile, in a small skillet over medium-high heat, heat more olive oil and add the onion, leek, swiss chard stems, and garlic. Cook until they begin to soften, about 5 to 8 minutes, filling your kitchen with a lovely aroma.

10. Add the swiss chard leaves and cook until wilted, about 1 minute. Let the veggies cool slightly, about 5 minutes, before combining with the egg mixture.

11. In a large bowl, whisk together eggs, remaining salt and pepper, paprika, and garlic powder. This mixture is the heart of your filling.

12. Transfer the pie plate from the fridge and place it on a rimmed baking sheet for easy handling. Add the slightly cooled swiss chard mixture, roasted potatoes, and 1-inch asparagus pieces into the prepared pie dough. Pour the egg mixture over the veggies.

13. Decoratively place the full asparagus stems on top, gently pushing them into the egg mixture. Sprinkle the chives over the top, adding a fresh finish.

14. Bake in the lower part of the oven for 40 to 50 minutes, or until the eggs are fully set and puffed up throughout. If the crust starts to brown too much, cover it with foil.

15. Let the quiche cool for about 10 to 15 minutes before slicing and serving. Garnish with additional fresh chives if desired, and enjoy!

Substitutions and Tips

Making the Gluten Free Spring Veggie Quiche can be both fun and flexible. Here are some tips to ensure your quiche turns out beautifully.

• Storage: Store any leftovers in an airtight container in the fridge for up to three days. Reheat in the oven for best results.
• Freezing: You can freeze the baked quiche for up to three months. Just ensure it’s fully cooled before wrapping tightly in plastic wrap.
• Pairing: This quiche pairs wonderfully with a fresh garden salad or a light vinaigrette to balance the richness.
• Vegetable variations: Feel free to swap out any spring vegetables based on your preference or what’s in season!
• Dairy-free option: Substitute the butter with coconut oil or a dairy-free spread to keep it entirely dairy-free.
• Extra herbs: Add more herbs like thyme or basil for an aromatic twist.

Great Combinations for Gluten Free Spring Veggie Quiche

Serving the Gluten Free Spring Veggie Quiche is an opportunity to get creative. Here are some fantastic combinations and occasions to consider:

• Brunch gatherings: This quiche is perfect for brunch, paired with mimosas or fresh juices.
• Picnics: Slice it into wedges for a delightful picnic treat. It holds up well and is tasty cold.
• Light lunches: Serve with a side of mixed greens dressed with a lemon vinaigrette for a refreshing lunch.
• Spring celebrations: Great for Easter or spring parties, this quiche will impress guests with its vibrant colors.
• Comfort food: Enjoy it warm, alongside a bowl of soup for a cozy dinner.
• Storage tip: Leftovers can be stored in the refrigerator, making for an easy meal option throughout the week.

FAQ

Conclusion

The Gluten Free Spring Veggie Quiche is truly a celebration of spring flavors, bringing together fresh vegetables and wholesome ingredients in a delightful dish. It’s not just about the taste; it’s about sharing this joy with friends and family around the table. I encourage you to give this recipe a try and enjoy the process of creating something wonderful in your kitchen. You might just find it becomes a family favorite!

Gluten Free Spring Veggie Quiche

Craving a light and vibrant meal? This Gluten Free Spring Veggie Quiche is packed with fresh vegetables and creamy eggs, making it an ideal dish for any spring occasion. Each slice is a delightful blend of flavors and textures that will leave you wanting more. Perfect for brunch or a light dinner, it's a must-try!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dinner

Cuisine American

Servings 6 servings

Calories 250 kcal

Equipment

• Skillet
• Frying Pan
• Whisk
• Food Processor
• Oven
• Chef's Knife
• Cutting Board
• Mixing Bowl
• Baking Sheet

Ingredients

  

• 1 cup Almond flour
• 1 cup Tapioca flour / starch
• 1/2 teaspoon Salt
• 1/2 cup Butter cold, cut into cubes
• 1 large Egg
• 1 teaspoon Honey
• 1 bunch Asparagus ends trimmed
• 4-6 small Yellow potatoes thinly sliced
• 1 tablespoon Olive oil divided
• 1 teaspoon Salt divided
• 1/2 teaspoon Black pepper divided
• 1 small Onion diced
• 1 small Leek or about 1 cup diced leeks
• 2-3 pieces Swiss chard center ribs removed, sliced and divided and the leaves thinly sliced
• 1 clove Garlic minced
• 1/2 cup Chives thinly sliced
• 8 large Eggs
• 1/2 teaspoon Paprika
• 1/4 teaspoon Garlic powder

Instructions

 

• In a food processor, combine almond flour, tapioca flour, salt, and cold butter. Pulse until the butter is broken down into pea-sized pieces.
• Add in the egg and honey, processing until the dough comes together around the blade.
• Shape the dough into a round disk, wrap tightly in plastic wrap, and transfer to the refrigerator until cold—at least 2 hours or overnight.
• Between two sheets of parchment or on a tapioca-floured work surface, roll out the dough to fit the size of a 9-inch pie tin, about a 12-inch circle.
• Remove one sheet of parchment and invert the pie dough into your tin. Crimp the edges as desired.
• Store the pie dough in the refrigerator while you prepare the filling.
• Preheat the oven to 400°F and line a sheet pan with parchment paper.
• Place half of the asparagus on the sheet pan. Cut the other half into 1-inch pieces and place on the roasting pan along with the thinly sliced potatoes. Drizzle with 2 teaspoons of olive oil, and season with ½ teaspoon of salt and ¼ teaspoon of black pepper, tossing to combine.
• Spread the vegetables into an even layer and roast in the oven for 10 to 15 minutes, flipping the potatoes halfway through until they are just tender.
• Meanwhile, in a small skillet over medium-high heat, heat more olive oil and add the onion, leek, swiss chard stems, and garlic. Cook until they begin to soften, about 5 to 8 minutes.
• Add the swiss chard leaves and cook until wilted, about 1 minute.
• In a large bowl, whisk together eggs, remaining salt and pepper, paprika, and garlic powder.
• Transfer the pie plate from the fridge and place it on a rimmed baking sheet for easy handling.
• Add the slightly cooled swiss chard mixture, roasted potatoes, and 1-inch asparagus pieces into the prepared pie dough. Pour the egg mixture over the veggies.
• Decoratively place the full asparagus stems on top, gently pushing them into the egg mixture. Sprinkle the chives over the top.
• Bake in the lower part of the oven for 40 to 50 minutes, or until the eggs are fully set and puffed up throughout.
• Let the quiche cool for about 10 to 15 minutes before slicing and serving. Garnish with additional fresh chives if desired.

Notes

• Tip: To see how much you need to trim asparagus, take a spear and bend the end of one until it naturally breaks.
• Tip: You can either trim the end with a knife or snap each piece until it naturally breaks.

Keyword easy quiche recipe, Gluten Free Quiche, healthy quiche, Spring Veggie Recipes

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Meet Elena Vance

I am passionate about the idea that we eat with our eyes first, so I strive to make food look just as good as it tastes. I work closely with the team to style and photograph our dishes, giving you a clear, beautiful guide on what to aim for. I had so much fun preparing this recipe, and I hope you find just as much joy in making it (and eating it!) as we did.