Gluten-Free Asparagus Quiche

This simple recipe for Gluten-Free Asparagus Quiche features a buttery, flaky gluten-free crust and loads of vegetables. Perfect for Mother’s Day brunch or anytime!

Gluten-Free Asparagus Quiche Recipe

A reliable quiche is one of those back-pocket recipes you’ll refer to again and again. This one is a keeper – it’s packed with tender asparagus and baby spinach, loads of savory, delicious cheese, a half-dozen eggs, and a silky smooth and rich custard. Even better? It’s all balanced on a flaky gluten-free crust!

This is a lovely recipe to serve as part of a Mother’s Day brunch or any brunch. Of course, quiche makes a great lunch or dinner (I recently served quiche with a fresh green salad and homemade tomato soup for a lunch party). I love that you can eat it cold, although my personal preference is to serve it warm or hot, so the cheese is nice and melty. It’s hard to go wrong with this one.

Why You’ll Love This Recipe for Gluten-Free Asparagus Quiche

Here are a few reasons why you’re sure to love this asparagus quiche recipe:

• Easy to make gluten-free. If you make quiche on a gluten-free crust you’ll easily have an entirely gluten-free dish. If you don’t need to keep gluten-free, the method for this recipe is equally simple to make using wheat flour (simply sub all-purpose flour for the flour mix in the crust recipe).
• So versatile. I love the combination of spinach and asparagus, but you can add or substitute any vegetables you like in this quiche. Red pepper, broccoli, or red onion are all great options.
• Make it ahead. I typically make this quiche the day before I plan to serve it, mostly because I like to plan ahead! But a nice bonus is that it reheats perfectly, and I think a bit of rest time in the fridge helps the flavors to deepen.

What You’ll Need to Make Gluten-Free Quiche

Be sure to check the recipe card at the end of this post for the full ingredient amounts and instructions.

• Oat Flour
• Almond Flour
• Sweet White Rice Flour
• Tapioca Starch
• Sea Salt
• Sugar
• Butter
• Ice Water
• Eggs
• Milk
• Heavy Cream
• Salt and Pepper
• Sharp Cheddar Cheese
• Parmesan Cheese
• Asparagus
• Green Onions
• Baby Spinach
• Olive Oil

How to Make Gluten-Free Asparagus Quiche

Make the Crust

1. Whisk together the dry ingredients. In a large bowl, whisk together the flours, salt, and sugar. Work in the butter until the mix resembles a coarse meal – you will have big chunks and that is good!
2. Bring together the crust. Drizzle in the ice water slowly until you can bring the dough together. You may not need all of the water. Knead the dough a few times, then form it into a bowl, wrap it in plastic wrap, and place it in the fridge for at least a half hour.

Make the Filling

1. Whisk together the eggs and milk. In a large bowl, whisk together the eggs, milk, and cream.
2. Cook the vegetables. In a large saucepan over medium heat, warm the olive oil. Saute the vegetables for a few minutes until they are soft and the spinach is wilted.
3. Add the vegetables to the egg mix. Stir the vegetables into the egg mixture and add salt and pepper to taste.

To Assemble

1. Prepare the pan. Butter a quiche pan or pie pan. Preheat the oven to 375℉.
2. Fit the crust in the pan. Take the chilled crust out of the fridge and roll it out so it will fit in the pan with a bit of overhang.
3. Assemble the quiche. To assemble, place the cooked vegetables in the unbaked pie crust. Sprinkle half of the cheddar cheese and half of the parmesan over the vegetables. Pour the egg mixture over the vegetables and top with more cheese.
4. Bake the quiche. Place the quiche on a baking sheet and place in the oven. Bake quiche for 50-60 minutes, checking around 50 minutes until the quiche puffs up and does not have a loose center when shaken lightly.
5. Cool the quiche. Remove the quiche from the oven and let cool for at least an hour before serving so it can set. You can serve the quiche warm or at room temperature.

Substitution Suggestions

It’s not hard to make ingredient substitutions! Here’s how to do it:

• Oat Flour – Try sorghum flour or buckwheat flour.
• Almond Flour – Use teff flour or tiger nut flour.
• Sweet White Rice Flour – Swap for cornstarch.
• Tapioca Flour – Sub arrowroot.

Storage Options

Store quiche, well wrapped in the refrigerator, for up to three days. You can also make the quiche up to 2 days in advance and heat it on low heat in the oven before serving.