Remember how I said I was so happy that eating gluten-free didn't mean giving up on good waffles? Well add quiche to the list of amazing foods turned gluten-free because this one here is flippin' fantastic. I honestly think this may be the first quiche I've ever made, and now I'm wondering what I've been doing with my life all this time; homemade quiche is where it's at!
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.
All this amazingness comes together in a simple but classy, light but flavor-packed meal that's perfect for spring and summer nights. And if you're feelin' a little extra fancy (or just want to celebrate a warm summer night!) I'm comin' in clutch with a great excuse to add a cool glass of white wine to the mix. National Pinot Grigio Day is this Friday (May 26th), and this quiche practically begs for a crisp, refreshing glass of Cavit's Pinot Grigio. So let's pour a glass, bake up a gorgeous from-scratch quiche, and toast to a national wine day AND Memorial Day weekend, shall we?!
Kale, Asparagus, & Chèvre Quiche with Almond Meal Crust {gluten-free}
Wow guests with this simple but classy vegetarian quiche with a gluten-free garlic & chive almond-based crust. A light meal that's perfect for spring or summertime!
- Cook Time: 50 minutes
- Total Time: 50 minutes
- Yield: one 10" quiche 1x
Ingredients
Garlic & Chive Almond Meal Crust
- 2 cups almond meal
- 3 garlic cloves, minced
- 1 tablespoon minced fresh chives
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
- ⅓ 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 ½ cups chopped asparagus
- 3 cups roughly chopped kale
- 6 eggs
- ⅓ cup coconut milk*
- ½ teaspoon salt
- ¼ 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 ¼" 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
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