I love myself a big slice of quiche. When I was a kid, I remember not liking it so much—every so often my mom would buy the pre-made kind from the deli section of our local Stop + Shop, and I remember hating the smell of the cooked onions and ham in the Quiche Lorraine. Actually- the thought still makes me a bit queasy. But oh, did I love the crust. Buttery, delicious pastry crust. When we made it in culinary school, with fresh homemade short crust and delicious freshly sauteed vegetables I fell in love all over again- not just with the crust this time, but with the whole shebang. Now it’s one of my favorite comfort foods.
However, going grain-free made it a little hard to indulge in my quiche cravings, or so I thought. The filling is inherently gluten and grain-free, but the crust- well that’s another story. But I made this crust a few weeks ago and it turned out to be the most buttery, indulgent grain-free crust I have made thus far on my low-grain journey and guess what? No grains, no gluten, no butter (though feel free to use melted butter in place of the oil!). 100% healthy deliciousness. And add in some incredible sautéed spring vegetables, farm fresh cage-free eggs and maybe even a little bit of raw milk cheese, it is all over. I could eat this every single day!
Vegetarian Spring Quiche with grain-free almond pastry crust
For the crust:
1 1/2 cups blanched almond flour
1/2 tsp sea salt
1/2 tsp baking soda
1/4 cup coconut oil (melted) or olive oil
2 tbsp water
Preheat oven to 325 degrees. Whisk together almond flour, sea salt and baking soda. Add oil and water and stir to combine, until mixture starts coming together and forms a ball easily. Add more oil (up to 4T) if needed. Roll into a ball and press into a greased 8-9” pie pan. Bake 15-20 minutes until lightly golden. Let cool slightly before adding filling.
For the filling:
2 tbsp coconut oil or butter
1 leek, sliced thin (washed thoroughly!)
1/2 cup sliced baby bella mushrooms
1/2 cup chopped asparagus
1 cup baby spinach, roughly chopped
1/3 cup almond milk
1/4 cup grated cheese of choice (raw milk gruyere is my favorite; sheep or goat’s is ideal)
large pinch sea salt
dash cayenne peppeer
2 tbsp fresh chopped herbs- I love thyme in this recipe
1. Preheat oven to 350 degrees. Heat oil in a large sautee pan. Add leek and sautee until translucent. Add mushrooms and asparagus, cook until soft. Stir in spinach until it just starts to wilt. Set aside to cool slightly.
2. Beat eggs with almond milk,big pinch of sea salt, cayenne pepper (if desired) and chopped herbs.
3. Add vegetables and cheese and stir together. Pour into pre-baked pie crust. Bake in center rack of oven 30-40 minutes until filling is set. Let cool slightly before serving.
ps I am in love with my new vintage tablecloth. can you tell? it makes the food taste better, swear.