Easily feed your guests this simple, but classy vegetarian quiche loaded with spring veggies and made with a gluten-free garlic and chive almond-based crust.
The kicker with this quiche (and why I love it SO much) is that swapping your typical pastry crust for a gluten-free, almond-based crust means it’s loads healthier while still tasting every bit as good. What it lacks in flaky butteriness it makes up for in crispy, garlic and chive-scented almond crumbles. And the filling – sautéed kale and asparagus mixed with tangy, creamy goat cheese in a fluffy egg base – is seriously the stuff of my vegetarian dreams. I’m not at ALL vegetarian, but if I were, it would be this filling that would convert me. I swear it’s that good.
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National Pinot Grigio Day: Kale, Asparagus, & Chèvre Quiche
- Total Time: 28 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
This elegant quiche features tender asparagus, hearty kale, and tangy chèvre baked in a savory garlic-chive almond meal crust. Perfect for a sophisticated brunch or light lunch.
Ingredients
- 2 cups (473ml) almond meal
- 3 garlic cloves (minced)
- 1 tablespoon (15ml) minced fresh chives
- 1/2 teaspoon (2.5ml) salt
- 1/4 teaspoon (1.2ml) freshly ground pepper
- 1/3 cup (79ml) oil (or sub extra-virgin olive oil)
- 4 teaspoons (20ml) water
- oil (or olive oil,for pan)
- 1 1/2 cups (355ml) chopped asparagus
- 3 cups (710ml) roughly chopped kale
- 6 eggs
- 1/3 cup (79ml) coconut milk*
- 1/4 teaspoon (1.2ml) red pepper flakes
- 5 ounces (142g) fresh chèvre/goat cheese (crumbled)
Instructions
Garlic and Chive Almond Meal Crust
- Preheat oven to 400°F (200°C) and grease a 10 inch (25 cm) pie or tart pan with cooking spray.
- In a medium bowl, whisk together the almond meal, garlic, chives, salt, and pepper. Add oil and water and stir in until fully incorporated.
- Press mixture evenly into the bottom of the pan and about 1 1/4 inch (3 cm) up the sides. Bake in the preheated oven for 15-20 minutes, until lightly golden and firm to the touch. Meanwhile, prep the filling.
Kale, Asparagus, and Chèvre Filling
- Heat a large skillet over medium heat with enough oil to lightly coat the surface. Add asparagus and sauté until tender, about 10 minutes. Add kale and continue to cook for another 1-2 minutes, stirring often, just until the kale has wilted. Transfer to a plate to briefly cool.
- Meanwhile, in a large bowl, whisk together the eggs, coconut milk (or regular cow’s milk/cream), salt, and red pepper flakes. Whisk in the vegetable mixture. Add chèvre and whisk until all ingredients are evenly combined.
- Pour mixture into the crust and bake for another 30 minutes, or until the top is golden-brown and the center is firm to the touch and cooked through.
- Allow to cool for 5-10 minutes before serving.
Notes
- Make sure the almond meal crust is lightly golden and firm before adding the filling.
- Sauté the asparagus until tender and wilt the kale before mixing them into the egg and cheese filling.
- Allow the quiche to cool for 5-10 minutes after baking before slicing to help it set.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/6th of quiche)
- Calories: 450
- Sugar: 4
- Sodium: 500
- Fat: 35
- Saturated Fat: 12
- Unsaturated Fat: 20
- Carbohydrates: 10
- Fiber: 5
- Protein: 20
- Cholesterol: 250
Frequently Asked Questions
Can I use a different type of cheese instead of chèvre in this quiche?
Yes, you can substitute chèvre with other cheeses like feta or ricotta, but keep in mind that the flavor profile will change slightly.
What can I use instead of almond flour for the crust if I have a nut allergy?
You can use gluten-free all-purpose flour or a seed-based flour like sunflower seed flour to create a safe alternative for the crust.
How can I make sure the asparagus is cooked properly in the quiche?
Sauté the asparagus along with the kale until they are just tender before adding them to the egg mixture to ensure they are cooked through in the quiche.
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