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A close-up of a slice of Gluten-Free Asparagus Leek And Spinach Quiche on a white plate with a fork, in front of a larger quiche in a pie dish. The quiche filling appears to include spinach and cheese.
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Gluten-Free Asparagus Leek And Spinach Quiche

This gluten-free asparagus, leek, and spinach quiche is a delicious vegetarian quiche made with spring vegetables, a flaky gluten-free crust, and creamy Gruyere. Perfect for brunch, Easter brunch, or Sunday breakfast.
Prep Time20 minutes
Cook Time45 minutes
Total Time1 hour 5 minutes
Course: Breakfast, Brunch
Cuisine: European
Keyword: Gluten-Free Asparagus Leek And Spinach Quiche
Servings: 10
Calories: 427kcal

Equipment

Ingredients

Crust

Filling

  • 1 bunch Asparagus
  • 1 1/2 Leek medium
  • 1 tbsp Garlic minced
  • 1 tbsp Butter
  • 1 tbsp Basil fresh or dried, chopped
  • 1 tbsp Thyme chopped
  • Salt and pepper to tastes
  • 1 cup Heavy cream
  • 1 Creme Fraiche
  • 6 Eggs Large
  • 1/2 cup Green onion chopped
  • 1 cup Gruyere cheese

Instructions

Crust

  • Combine the gluten-free flour, allulose (or coconut sugar) and a pinch of salt in a large mixing bowl. Using a pastry cutter, cut in the cold butter until the mixture looks like coarse crumbs.
    2. Add iced water, which is drizzled into the center of the flour. Use a rubber spatula to gently bring the dough together, then use your hands to finish combining it, without overworking it.
    3. Once it forms, I wrap the pastry dough in cling wrap (or plastic wrap, or you can just put it in ga silicone freezer bag) and refrigerate for an hour.
    4. Place a large piece of parchment paper on my lightly floured work surface. Roll the dough. Use as much flour as needed to prevent the dough from sticking. Transfer the dough to a tart pan with a removable bottom.
    5. Fit the dough into the pan, trimming the edges. Transfer to freezer for 30 minutes.
    6. Make holes with a fork and bake it at 350°F for 20 minutes.

Quiche filling

  • Start by preparing your gluten-free crust and pre-baking it just enough to prevent sogginess.
    2. While the crust bakes, gently sauté the leeks and garlic until soft and fragrant.
    3. Chop asparagus and set it aside.
    4. In a bowl, whisk the eggs with heavy cream, salt and black pepper until smooth.
    5. Stir in the thyme, green onions, and shredded Gruyere cheese.
    6. Put asparagus in the crust, add leek and spinach, then pour the egg mixture on top. Shreed more more cheese on top of it.
    7. Bake for about 45 minutes, until the center is just set and the top is lightly golden.
    8. Let it rest before slicing so the custard settles perfectly.

Nutrition

Calories: 427kcal | Carbohydrates: 18g | Protein: 11g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 191mg | Sodium: 356mg | Potassium: 212mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1876IU | Vitamin C: 7mg | Calcium: 209mg | Iron: 3mg