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Kale, Asparagus, & Chèvre Quiche with Almond Meal Crust - a simple but classy vegetarian quiche with a gluten-free almond-based crust.

Kale, Asparagus, & Chèvre Quiche with Almond Meal Crust {gluten-free}


  • Cook Time: 50 minutes
  • Total Time: 50 minutes
  • Yield: one 10" quiche

Description

Wow guests with this simple but classy vegetarian quiche with a gluten-free garlic & chive almond-based crust. A light meal that’s perfect for spring or summertime!


Ingredients

Garlic & Chive Almond Meal Crust

  • 2 cups almond meal
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh chives
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/3 cup avocado oil (or sub extra-virgin olive oil)
  • 4 teaspoons water

Kale, Asparagus, and Chèvre Filling

  • avocado oil (or olive oil), for pan
  • 1 1/2 cups chopped asparagus
  • 3 cups roughly chopped kale
  • 6 eggs
  • 1/3 cup coconut milk*
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 5 ounces fresh chèvre/goat cheese, crumbled

Instructions

Garlic & Chive Almond Meal Crust

  1. Preheat oven to 400ºF and grease a 10″ pie or tart pan with cooking spray.
  2. In a medium bowl, whisk together the almond meal, garlic, chives, salt, and pepper. Add oil and water and stir in until fully incorporated.
  3. Press mixture evenly into bottom of pan and about 1 1/4″ up sides. Bake in preheated oven for 15-20 minutes, until lightly golden and firm to the touch. Meanwhile, prep filling.

Kale, Asparagus, and Chèvre Filling

  1. Heat a large skillet over medium heat with enough oil to lightly coat surface. Add asparagus and sauté until tender, about 10 minutes. Add kale and continue to cook for another 1-2 minutes, stirring often, just until kale has wilted. Transfer to a plate to briefly cool.
  2. Meanwhile, in a large bowl, whisk together the eggs, coconut milk, salt, and red pepper flakes. Whisk in vegetable mixture. Add chèvre and whisk in until all ingredients are evenly combined.
  3. Pour mixture into crust and bake for another 30 minutes, or until top is golden-brown and center is firm to the touch and cooked through. Allow to cool for 5-10 minutes before serving.

Notes

*I used full-fat canned coconut milk, but feel free to use regular cow’s milk or cream if you prefer.

Recipe Adapted from Cookie and Kate