Gluten-Free Spring Veggie Quiche

Hello perfect Spring brunch! This Gluten-free Spring Veggie Quiche is filled with seasonal green veggies and is the perfect dish to serve at a celebration. And bonus: it’s freezer-friendly so it works great for a make-ahead breakfast, too.

Gluten-Free Asparagus Quiche

This Vegetable Quiche is loaded with fresh Spring flavors that everyone will love! If you are looking for a beautiful brunch recipe to impress for any celebration (or awesome weekend breakfast), this is the one! This quiche starts with my classic Gluten-Free Pie Crust, and it’s then filled to the brim with seasonal veggies such as asparagus, baby potatoes, swiss chard, and leeks!

Ingredients Needed

Here is an overview of the ingredients needed for this recipe. The full recipe can be found at the bottom if you keep scrolling.

• Gluten-Free Pie Crust
• Asparagus
• Eggs
• Fingerling or Baby Potatoes
• Olive Oil
• Onion
• Leek
• Salt, Pepper and Dried Spices
• Swiss Chard
• Garlic + Onions
• Chives

Substitutions

Veggies: You can use just about any spring veggie that you’d like here!

Spices: Feel free to get creative with what spices and herbs you add into the spring quiche.

Tools Needed

For this recipe you’ll need a:

• Food Processor
• Rolling Pin
• Basic Kitchen Tools: Knife, Bowls, Whisks
• Pie Plate

Tips for Making a Gluten-Free Pie Crust

This recipe uses my favorite gluten-free pie crust! It uses my trusted blend of almond flour and tapioca flour and it’s made quickly in the food processor.  Here are some tips on making this pie crust!

1. Get all of the ingredients prepared before you begin: Measure out the dry ingredients, cut the butter and make sure it is chilled and crack the egg with the honey in a bowl.
2. Don’t over-process the dough: Once it has come together stop running the food processor.
3. Wrap it up! Wrap the dough tightly in plastic wrap after it is made.
4. Let it chill! This dough needs to firm up before you can roll it. Let it rest at least 2 hours before rolling it out. It can be made up to 2 days ahead of time.

Steps for Making this Quiche

There are a few steps in order to get this gorgeous quiche ready for your table. Here is an overview of steps. Keep scrolling down for the full recipe.

1. Make the gluten-free pie crust and roll it out.
2. Roast the asparagus and potatoes.
3. Saute the onion, leeks and chard.
4. Whisk together the egg mixture.
5. Combine the pre-cooked veggies and eggs together in the pie dough.
6. Bake!

How to Serve It

A quiche is best served warm or at room temperature. I love this quiche served with sliced avocado and a side salad.

Can You Freeze Quiche?

Yes! This quiche can be frozen for up to 2 – 3 months. To freeze, let fully cool first. You can (optionally) initially freeze on a sheet tray, so it is frozen flat, and then wrap in plastic wrap twice. When ready to serve, let it slowly defrost in the refrigerator for 12-24 hours. Then slowly reheat in a 300-degree oven until heated through.

Want to Make it Without a Crust?

You can absolutely make this a crustless spring veggie pie, also known as a frittata! Basically you could follow all the steps with the exception of making the pie crust! That too can be frozen. Check out the above guidance for freezing instructions.

Watch the video:

If you like this egg recipe, check out these others:

• Bacon and Sweet Potato Frittata
• Chard and Potato Leek Frittata
• Saucy Chorizo Skillet Baked Eggs
• Breakfast Prep Baked Egg Cups

Gluten Free Spring Quiche

5 from 1 vote

Hello perfect Spring brunch! This Gluten-free Spring Veggie Quiche is filled with seasonal green veggies and is the perfect dish to serve at a celebration. And bonus: it’s freezer-friendly so it works great for a make-ahead breakfast, too.

Servings 6 -8

Prep Time 25 minutes minutes

Cook Time 55 minutes minutes

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Ingredients

  

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For Pie Crust:

• 1 cup 98g almond flour
• 1 cup 120g tapioca flour / starch
• 1/2 teaspoon salt
• 1/2 cup butter cold, cut into cubes
• 1 egg
• 1 teaspoon honey

For Spring Veggie Filling:

• 1 small bunch about 1 lb. asparagus, ends trimmed (see note)
• 4-6 small yellow potatoes about 12 ounces, thinly sliced
• 1 tablespoon olive oil divided
• 1 teaspoon salt divided
• ½ 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 garlic clove minced
• ⅓ cup thinly sliced chives
• 8 eggs
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder

Instructions

Prepare Pie Crust:

• 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.
• Add in egg and honey and process until the dough comes together around the blade.
• Shape dough into a round disk, wrap tightly in plastic wrap and transfer to the refrigerator until cold, at least 2 hours or overnight.
• 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.

Make the Filling:

• Pre-heat the oven to 400°F. Line a sheet pan with parchment.
• 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.
• 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.
• In a large bowl whisk together eggs, remaining salt and pepper, paprika and garlic powder.
• 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.
• 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.
• Let cool for about 10-15 minutes, before slicing and serving. Garnish with additional fresh chives if desired.

Notes

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.

Nutrition

Calories: 354kcalCarbohydrates: 31.9gProtein: 18.3gFat: 18.9gSaturated Fat: 3.6gCholesterol: 327mgSodium: 402mgFiber: 5gSugar: 4.7g

Keyword: Gluten Free Spring Veggie Quiche

Course: brunch

Method: Bake

Author: Lexi Davidson

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