• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
  • About
  • Contact
  • Portfolio
  • Subscribe

Bright-Eyed Baker

menu icon
go to homepage
  • Recipes
  • About Me
  • Contact Me
  • Portfolio
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Me
    • Contact Me
    • Portfolio
    • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Gluten-Free

    Published: May 24, 2017 · Modified: Feb 29, 2020 by alexandra · This post may contain affiliate links

    Let's Get Cookin': Kale, Asparagus, & Chèvre Quiche with Almond Meal Crust {gluten-free}

    Jump to Recipe

    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!

    Kale, Asparagus, & Chèvre Quiche with Almond Meal Crust - a simple but classy vegetarian quiche with a gluten-free almond-based crust. this recipe

    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.

    Kale, Asparagus, & Chèvre Quiche with Almond Meal Crust - a simple but classy vegetarian quiche with a gluten-free almond-based crust.

    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 - a simple but classy vegetarian quiche with a gluten-free almond-based crust.

    Kale, Asparagus, & Chèvre Quiche with Almond Meal Crust - a simple but classy vegetarian quiche with a gluten-free almond-based crust.

    Print

    Kale, Asparagus, & Chèvre Quiche with Almond Meal Crust {gluten-free}

    Kale, Asparagus, & Chèvre Quiche with Almond Meal Crust - a simple but classy vegetarian quiche with a gluten-free almond-based crust.
    Print Recipe
    Pin Recipe

    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

    Scale

    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

    1. Preheat oven to 400ºF and grease a 10" pie or tart pan with cooking spray.
    2. In a medium bowl, whisk together the almond meal, garlic, chives, salt, and pepper. Add oil and water and stir in until fully incorporated.
    3. 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

    1. 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.
    2. 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.
    3. 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

    Have you made this recipe?

    Tag @brighteyedbaker on Instagram and hashtag it #brighteyedbaker



    For more recipes and other food-related tidbits, stick around and subscribe to receive new blog updates by e-mail or RSS. You can also find recipes by category in the recipe index.

    Stay In Touch: Confessions of a Bright-Eyed Baker on Social Media

    Digiprove sealCopyright protected by Digiprove © 2017-2020

    More All Recipes

    • Best Ever Coconut Margarita
    • Irish Coffee Cake
    • Easy Cinnamon Chip Muffins
    • Easy Fudgy Oreo Brownies

    Reader Interactions

    Did you make this recipe? Let me know! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    about-me

    Hey There! Thanks for stopping by! Here's what you can expect to find on Bright-Eyed Baker: lots of baked goods and other sweets made from scratch (many of which are gluten-free), plus the occasional savory recipe or mixed drink. My goal is to show you that from-scratch baking - gluten-free or not! - doesn't have to be intimidating. Learn more about me.

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • DIY: Caramel sauce with milk (no butter, no cream)
    • How to Cut Parchment Paper Rounds for Cake
    • Easy caramel iced coffee
    • DIY: Brown Sugar Candied Walnuts {gluten-free}
    • DIY: Homemade Bailey's Irish Cream
    • DIY: Candied orange peel {gluten-free}
    • Espresso powder and how to make it
    • How to make buttermilk
    seasonal favorites icon
    EASTER RECIPES
    • Blackberry Mint Mimosa
    • Simple and Moist Carrot Bundt Cake (gluten-free option)
    • The Mimosa Mojito
    • Strawberry Oatmeal Crumb Bars (gluten-free option, dairy-free)
    • Strawberry Layer Cake {gluten-free}
    • Best Summer Mixed Berry Galette (gluten-free option)
    • Raisin Cinnamon Rolls with Cream Cheese Frosting
    • Glazed Lemon Poppy Seed Muffins {gluten-free option}

    Footer

    Footer

    ^ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 Brunch Pro on the Brunch Pro Theme