Gluten Free Spring Veggie Quiche

There’s something particularly refreshing about a Gluten Free Spring Veggie Quiche that just makes my heart sing. The arrival of spring brings not only blooming flowers but also a vibrant palette of seasonal vegetables that are simply begging to be the star of the show. I remember the first time I made this quiche; my kitchen transformed into a joyful gathering space filled with laughter and delightful aromas. As I mixed the colors of fresh asparagus, tender potatoes, and vivid swiss chard, I could hardly wait to taste the harmony of flavors that was about to unfold. Every bite of this quiche carries the essence of spring, brightening up any meal. It’s perfect for brunch gatherings or even a cozy family dinner. Plus, it’s gluten-free, making it accessible for those with dietary restrictions. Trust me when I say, you’ll want to make this dish tonight!

Ingredients for Gluten Free Spring Veggie Quiche

Let’s dive into the ingredients that make this Gluten Free Spring Veggie Quiche a standout. Each ingredient plays a vital role in creating a flavor-packed dish that celebrates the best of spring. The combination of almond flour and tapioca flour provides a deliciously flaky gluten-free crust, while the fresh veggies bring brightness and flavor.

• 1 cup almond flour – A gluten-free flour that adds a wonderful nutty flavor and texture to the crust.
• 1 cup tapioca flour – This gives the crust a chewy texture and helps bind the ingredients together.
• 1/2 teaspoon salt – Essential for enhancing the flavors of all the ingredients.
• 1/2 cup butter – Use cold, cut into cubes, for a flaky crust.
• 1 egg – Helps bind the crust together.
• 1 teaspoon honey – Adds a hint of sweetness to the crust.
• 1 small bunch asparagus – Fresh and vibrant, this vegetable is a key player in the filling.
• 4-6 small yellow potatoes – Thinly sliced, they provide heartiness to the quiche.
• 1 tablespoon olive oil – Used for roasting the veggies, adding flavor.
• 1 teaspoon salt – For seasoning the roasted veggies.
• ½ teaspoon black pepper – Adds a bit of spice to the dish.
• 1 small onion – Diced, it adds sweetness and depth to the filling.
• 1 small leek – Adds a mild onion flavor, complementing the other vegetables.
• 2-3 pieces swiss chard – A colorful and nutritious addition, equally delicious in the filling.
• 1 clove garlic – Minced, for an aromatic kick.
• ? cup chives – Thinly sliced for garnishing, adding fresh flavor.
• 8 eggs – The base of the filling, creating a rich and creamy texture.
• 1/2 teaspoon paprika – Adds a warm, smoky flavor to the eggs.
• 1/4 teaspoon garlic powder – Enhances the garlic flavor without being overpowering.

The Process for Making Gluten Free Spring Veggie Quiche

Let me guide you through the steps to create this delightful Gluten Free Spring Veggie Quiche. It’s a straightforward process that yields impressive results. You’ll be amazed at how all these fresh ingredients come together to create such a delicious dish.

1. Start by preparing the crust. In your food processor, combine almond flour, tapioca flour, salt, and cold butter. Pulse the mixture until it resembles pea-sized pieces. This step is crucial as it helps create that desired flaky texture in the crust.
2. Next, add in the egg and honey to the mixture. Process until the dough comes together around the blade. It should form a cohesive ball that feels slightly sticky but manageable.
3. Shape the dough into a round disk, then wrap it tightly in plastic wrap. Transfer it to the refrigerator and let it chill for at least two hours or overnight. This resting period is essential for the flakiness of your crust.
4. Once the dough is chilled, preheat your oven to 400°F. Prepare to roll out the dough between two sheets of parchment paper. This prevents sticking and makes it easier to handle. You’ll want to roll it out to about a 12-inch circle to fit your 9-inch pie tin.
5. After rolling, remove one sheet of parchment and invert the dough into your pie tin. Gently press it into the edges and crimp as desired. Store the pie crust in the refrigerator while you prepare the filling, which helps keep it firm.
6. On a lined sheet pan, place half of the asparagus in a single layer. Cut the other half into 1-inch pieces and add them to the pan along with the thinly sliced potatoes. Drizzle with 2 teaspoons of olive oil, ½ teaspoon salt, and ¼ teaspoon black pepper. Toss to coat the veggies evenly.
7. Roast the vegetables in the oven for 10 to 15 minutes. Keep an eye on them, and flip the potatoes halfway through until they’re just tender. They should have a slight golden color; this will add depth to your quiche.
8. While the veggies roast, heat the remaining olive oil in a small skillet over medium-high heat. Add the onion, leek, swiss chard stems, and garlic. Cook for about 5 to 8 minutes, or until the mixture begins to soften and become fragrant.
9. Next, add the swiss chard leaves and cook until they wilt, just about 1 minute. Remove from heat and let this mixture cool slightly.
10. In a large bowl, whisk together the eggs, remaining salt, pepper, paprika, and garlic powder. This is the creamy base of your filling.
11. Now it’s time to assemble. Take your chilled pie plate from the fridge and place it on a rimmed baking sheet. Spoon the slightly cooled vegetable mixture into the crust, then pour the egg mixture over the top, ensuring everything is evenly distributed.
12. Decoratively place the full asparagus stems on top, pushing them slightly into the egg mixture. Finally, sprinkle the chives over everything.
13. Bake in the lower part of the oven for 40 to 50 minutes, or until the eggs are fully set and puffed up throughout. If the crust starts to brown too much, cover it with foil.
14. Once baked, let the quiche cool for about 10 to 15 minutes before slicing. This will help it set further and make serving easier. Garnish with additional fresh chives if desired.

Recipe Variations about Gluten Free Spring Veggie Quiche

If you’re excited to try your hand at variations, the Gluten Free Spring Veggie Quiche offers plenty of opportunities for creativity! Here are some ideas to inspire your next culinary adventure.

• Storage: Any leftovers can be stored in an airtight container in the refrigerator for up to three days. Just reheat in the oven or microwave before serving.
• Freezing: This quiche freezes well! Slice it into portions and wrap each piece tightly in plastic wrap, then place in a freezer-safe bag. It will last for up to two months.
• Flavor variations: Feel free to add different herbs like basil or dill for added flavor. Experimenting with spices can also elevate your quiche.
• Cheese additions: If you’re not strictly dairy-free, consider adding some cheese, like feta or goat cheese, for extra creaminess.
• Add proteins: For a heartier quiche, consider adding cooked, crumbled sausage or cooked chicken in the filling.
• Different crusts: Try using a cauliflower crust or even a chickpea flour crust for a unique twist!

Serving Suggestions

When it comes to enjoying your Gluten Free Spring Veggie Quiche, the possibilities are endless! Here are some delightful serving suggestions.

• Pair with a fresh salad: A simple green salad with a light vinaigrette complements the quiche beautifully.
• Serve with roasted vegetables: For a heartier meal, accompany the quiche with roasted root vegetables for a wonderful mix of flavors and textures.
• Perfect for brunch: This quiche is a fantastic centerpiece for a spring brunch table, served alongside fresh fruit and pastries.
• Picnic or potluck dish: Slice it up and pack it for a picnic or bring it to a potluck. It’s always a crowd-pleaser!
• Garnish with herbs: Fresh herbs like basil or parsley can brighten up the dish and add extra flavor.
• Ideal for special occasions: Serve it at Easter or other celebrations, showcasing the beauty of spring produce.

FAQ

Conclusion

The Gluten Free Spring Veggie Quiche is a delightful way to celebrate spring’s bounty. With its fresh, colorful vegetables and a flaky crust, it’s a dish that’s sure to impress. I encourage you to give it a try, whether for a casual family dinner or a special gathering. It’s not just a meal; it’s a celebration of the season!

Gluten Free Spring Veggie Quiche

The ultimate comfort food, this Gluten Free Spring Veggie Quiche is packed with seasonal vegetables, creamy eggs, and a flaky almond flour crust. It's an easy weeknight dinner that the whole family will love. Whip it up tonight for a fresh, flavorful meal!

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: American

Calories: 290

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup almond flour
• 1 cup tapioca flour
• 1/2 teaspoon salt
• 1/2 cup butter cold, cut into cubes
• 1 egg
• 1 teaspoon honey
• 1 small bunch asparagus ends trimmed
• 4-6 small yellow potatoes thinly sliced
• 1 tablespoon olive oil divided
• 1 teaspoon salt divided
• 1/2 teaspoon black pepper divided
• 1 small onion diced
• 1 small leek or about 1 cup diced leeks
• 2-3 pieces swiss chard center ribs removed, sliced and divided and the leaves thinly sliced
• 1 clove garlic minced
• ? cup chives thinly sliced
• 8 eggs
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder

Equipment

• Skillet
• Oven
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Frying Pan
• Food Processor
• Cutting Board
• Whisk

Method

 

1. In a food processor combine almond flour, tapioca flour, salt, and cold butter and pulse until the butter is broken down into pea-sized pieces.
2. Add in egg and honey and process until the dough comes together around the blade.
3. Shape dough into a round disk, wrap tightly in plastic wrap, and transfer to the refrigerator until cold, at least 2 hours or overnight.
4. Between two sheets of parchment or plastic wrap, or on a tapioca floured work surface, roll out dough to fit the size of a 9 inch pie tin, about a 12 inch circle. Removing one sheet of parchment and invert the pie dough into your tin. Crimp the edges as desired. Store the pie dough in the refrigerator while you make the filling.
5. Pre-heat the oven to 400°F. Line a sheet pan with parchment.
6. Place half of the asparagus on the sheet pan. Cut the other half into 1” pieces and place on the roasting pan, along with sliced potatoes. Drizzle with 2 teaspoons olive oil, and ½ teaspoon salt and ¼ teaspoon of black pepper and toss together. Spread out into an even layer. Roast in the oven for 10-15 minutes, flipping the potatoes halfway through until the veggies are just tender.
7. Meanwhile, heat olive oil in a small skillet over medium-high heat. Add in onion, leek, swiss chard stems, and garlic and cook until beginning to soften, about 5-8 minutes. Add in swiss chard leaves and cook until wilted, about 1 minute. Let the veggies cool slightly, about 5 minutes.
8. In a large bowl whisk together eggs, remaining salt and pepper, paprika and garlic powder.
9. Transfer pie plate from the fridge and place it on a rimmed baking sheet. Add slightly cooled swiss chard mixture, roasted potatoes, and 1” asparagus pieces into the prepared pie dough. Pour the egg mixture over the veggies and place the full asparagus stems decoratively over the top, slightly pushing them into the egg mixture. Sprinkle the chives over the top.
10. Bake in the lower part of the oven for 40-50 minutes, or until the eggs are fully set and puffed up throughout. Cover the crust if browning too much.
11. Let cool for about 10-15 minutes before slicing and serving. Garnish with additional fresh chives if desired.

Notes

• Tip: To see how much you need to trim asparagus, take a spear and bend the end of one until it naturally breaks. Wherever it naturally breaks is where the spear should be trimmed to avoid the woody ends of the asparagus. You can either trim the end with the knife or snap each piece until it naturally breaks.

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Meet Molly Brooks

I love mixing nostalgic flavors with fun, fresh twists. My goal is to make cooking the best part of your day. I loved making this recipe, and I hope it becomes a new favorite in your home!