Thursday, June 20, 2013

Asparagus Onion Quiche


The savory nut crust of this quiche is surprising tasty and easy to make.  I now prefer it to a wheat crust.  The asparagus and onion mixture is delicious, but if you lack asparagus you could substitute mushrooms or zucchini.

The lack of milk in the filling allows the quiche to bake more quickly than most making this a fairly speedy weeknight dinner.


Asparagus Onion Quiche
Adapted from the Gluten-Free Almond Flour Cookbook by Elana Amsterdam
Serves 6

For the crust:
1 1/2 cups blanched almond flour
1/2 tsp salt
1/2 tsp baking soda
1 Tblsp minced green onions
1/4 cup grapeseed or canola oil
1 Tblsp water

For the quiche:
2 Tblsp grapeseed or canola oil
1 medium yellow onion, chopped
2 cups asparagus, chopped
1 clove garlic, minced
1 1/2 cups shredded Swiss & Gruyere cheese (or use cheddar)
3 large eggs, whisked
1/2 tsp salt
1 Tblsp fresh basil, chopped (or use dried)

Preheat the oven to 350 degrees, rack in the middle position.

Make the crust: In a large bowl, combine the almond flour, baking soda and green onions.  In a small bowl combine the oil and water.  Stir the wet ingredients into the dry and mix well.  Press the dough into a deep 9 1/2" pie pan.  Bake for 12-15 minutes until golden brown.  Let cool.

Make the filling: Heat the grapeseed oil in a large skillet over medium heat and saute the onion until soft and golden. Add the asparagus and saute until the asparagus is tender.

Cover the bottom of the pre-baked crust with the shredded cheese, then add the cooked vegetables.

In a medium bowl combine the eggs, salt and basil.  Pour the eggs over the vegetables.  Bake for 30-35 minutes until the center is cooked.  Let cool for 10 minutes and serve.

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