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Gluten Free Spring Veggie Quiche

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!
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
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