Description
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.
Ingredients
Scale
Garlic & Chive Almond Meal Crust
- 2 cups almond meal
- 3 garlic cloves (minced)
- 1 tablespoon minced fresh chives
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 1/3 cup avocado oil (or sub extra-virgin olive oil)
- 4 teaspoons water
Kale, Asparagus, and Chèvre Filling
- avocado oil (or olive oil, for pan)
- 1 1/2 cups chopped asparagus
- 3 cups roughly chopped kale
- 6 eggs
- 1/3 cup coconut milk*
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 5 ounces fresh chèvre/goat cheese (crumbled)
Instructions
Garlic & Chive Almond Meal Crust
- Preheat oven to 400ºF and grease a 10″ 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 bottom of pan and about 1 1/4″ up sides. Bake in preheated oven for 15-20 minutes, until lightly golden and firm to the touch. Meanwhile, prep filling.
Kale, Asparagus, and Chèvre Filling
- Heat a large skillet over medium heat with enough oil to lightly coat 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 kale has wilted. Transfer to a plate to briefly cool.
- Meanwhile, in a large bowl, whisk together the eggs, coconut milk, salt, and red pepper flakes. Whisk in vegetable mixture. Add chèvre and whisk in until all ingredients are evenly combined.
- Pour mixture into crust and bake for another 30 minutes, or until top is golden-brown and center is firm to the touch and cooked through. Allow to cool for 5-10 minutes before serving.
Notes
*I used full-fat canned coconut milk, but feel free to use regular cow’s milk or cream if you prefer.
Recipe Adapted from Cookie and Kate
- Category: Main