Asparagus Quiche {Gluten Free}

by Katie on April 16, 2013

Have you noticed how cheap asparagus has been lately?  One of the keys to saving money on your grocery bill is to shop and eat in season. Not only will it save you money, but you will be eating delicious produce at its peak. One way to use asparagus is to make this amazing quiche recipe from Joy the Baker. It’s super delicious!

If you eat gluten free you are going to LOVE this crust. I usually make my quiches crustless so I don’t have to hassle with making one, but this crust is SO good and worth what little effort it takes! I found it a little harder to work with than a regular pie crust, I’ve found that to be the case with most things gluten free, so I ended up just piecing the crust into the pan and it all worked out well.

For those of you “normal eaters” you can make this with your favorite homemade crust or you could take the easy way out and buy one. :)

If quiche isn’t your thing, but you want to take advantage of the awesome asparagus out right now – you may like Roasted Parmesan Asparagus, Sesame Asparagus, or Chicken Asparagus Pasta with Lemon.   And to keep your asparagus fresh longer check out this post.

Asparagus Quiche {Gluten Free}


    For the Crust:
  • 1 1/2 cups all-purpose gluten-free flour (I use Better Batter)
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into cubes
  • 1 large egg yolk
  • 1/4 cup buttermilk
  • For the Filling:
  • 1 1/2 cups diced asparagus
  • 1/2 cup sliced green onions
  • 1/2 tablespoon unsalted butter
  • salt and pepper to taste
  • 6 large eggs
  • 1 cup milk
  • 1/2 cup plus 2 tablespoons heavy cream
  • pinch of salt and pepper
  • 1 cup grated sharp cheddar cheese


    To Make the Crust:
  1. In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and work the butter into the flour mixture, using your fingers. Quickly break the butter down into the flour mixture (some butter flakes will be the size of oat flakes and some the size of small peas).
  2. In a small bowl, stir together the egg yolk and buttermilk. Create a well in the butter and flour mixture and pour in the liquid mixture. Use a fork to mix the dough together. Dump the dough mixture onto a lightly floured surface. It will be moist and shaggy. Sprinkle generously with flour. Shape dough into a disk and wrap in plastic wrap. Allow dough to rest in the fridge while you assemble the filling. It will be easier to roll out when it is cold.
  3. When you’re ready to roll out the crust gently roll out the pie crust into about an 11-inch circle, on a lightly floured surface. Press together any spots that might tear. Carefully lift down and place into the 9-inch pie plate. Trim the edges of pie dough, leaving about 1/2 inch extra dough overhang. Fold the excess dough under and crimp with fingers. (I had difficulty rolling my dough out and ended up piecing it into the pan and all worked out well).
  4. To Make the Filling:
  5. Place a rack in the center of the oven and preheat oven to 375 degrees F.
  6. In a medium saucepan melt the butter, over medium heat. Add the sliced vegetables and saute until bright green and slightly tender, about 4 minutes. Season with a bit of salt and pepper, remove from heat, and set aside.
  7. In a large bowl, whisk together eggs, milk, heavy cream, and a bit of salt and pepper. Whisk until well blended.
  8. Add the cooked vegetables to the unbaked pie crust. Sprinkle half of the cheese over the vegetables. Pour egg mixture over vegetables and top with more cheese.
  9. Carefully place quiche in oven and bake for 45-55 minutes, or until quiche puffs up and does not have a loose giggle when shaken lightly.
  10. Remove from the oven and allow to cool for at least an hour. Serve warm or cool. Quiche will last, well wrapped in the refrigerator, for up to three days.

Recipe Credit: Joy the Baker

{ 2 comments… read them below or add one }

Daniel April 18, 2013 at 3:47 pm

Seriously awesome quiche! We should make this again soon!


Katie April 24, 2013 at 5:32 pm

Yes, yes we should! Next week :)


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