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A spring vegetable quiche layered with whole asparagus spears.
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5 from 1 vote

Gluten Free Spring 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.
Prep Time25 minutes
Cook Time55 minutes
Course: brunch
Diet: Gluten Free
Keyword: Gluten Free Spring Veggie Quiche
Method: Bake
Servings: 6 -8
Author: Lexi Davidson


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
  • cup thinly sliced chives
  • 8 eggs
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder


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.


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.


Calories: 354kcal | Carbohydrates: 31.9g | Protein: 18.3g | Fat: 18.9g | Saturated Fat: 3.6g | Cholesterol: 327mg | Sodium: 402mg | Fiber: 5g | Sugar: 4.7g