Gluten Free Asparagus Quiche -

No ratings yet

Gluten Free Asparagus Quiche

This gluten free asparagus quiche is packed with springy asparagus and salty parmesan cheese to make a wonderful brunch or dinner dish!

Prep Time30

Cook Time1

Total Time1 30

Course: Breakfast

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 280kcal

In a large bowl, whisk together the 6 large eggs, 1 cup whole milk, and ½ cup heavy cream. Set aside.
In a large saucepan over medium heat, warm the 2 tablespoons olive oil. Saute the 2 cups diced asparagus and ½ cup diced green onions for a few minutes until they are soft. Season with salt and pepper.
Butter a quiche pan or pie pan. Preheat the oven to 375℉.
Take the chilled 1 9-inch gluten free pie crust out of the fridge and roll it out so it will fit in the pan with a bit of overhang.
To assemble, place the cooked vegetables in the unbaked pie crust. Sprinkle ¾ of the 1 ½ cups shredded Parmesan cheese over the top. Pour the egg mixture over the vegetables and top with the remaining cheese.
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.
Remove the quiche from the oven and let it cool for at least an hour before serving.

Butter the pie pan! As with all pies, it's essential to butter the pie plate before adding the crust. This will make a big difference later when you remove slices of quiche after baking.
Bake on a baking sheet. I ALWAYS bake my quiche (and pumpkin pie!) on a large baking sheet. This performs double duty by dealing with any potential overflow and helps to crisp up the bottom.
Rest. After removing the quiche from the oven, rest it on a wire rack for at least 15 minutes to let the filling set a bit. This makes for much easier slicing. I actually like to let it sit for up to an hour, but I realize that this is not always possible!
Add spinach. Spinach and asparagus go so nicely together, and I always love more veggies. Throw in a handful or two of baby spinach to the skillet along with the asparagus and green onions, and cook until wilted.
Other cheeses. Parmesan is such a nice, salty cheese, and it pairs beautifully with the asparagus. Other options could include sharp cheddar, gruyere, Swiss, or a combination of cheeses.
My favorite variation: When I want to mix things up, I like to do a combo of sweet peas, chopped asparagus, and fresh herbs like chives or thyme, plus feta or ricotta cheese for a mild, creamy contrast.