asparagus tomato quiche with almond flour crust

21 Mar

asparagus tomato quiche with almond flour crust urbanpocketknife

Seriously…doesn’t that look good!  Courtesy of my new quiche pan!  Almond flour crust stick like crazy to glass so I bought a teflon coated quiche pan where the bottom pops out…oh my word, how it unmolded so nice!

I used to make quiche with…ahem…frozen pie crusts but now that we’ve gone gluten-free, no such thing applies anymore.  But luckily enough, almond flour crust is easy to make and adds a nice nutty flavour to your quiche…

So onward, as usually these quiche was inspired by random ingredients from the fridge….here’s the recipe!

What you need!
Crust:
2 1/4 cup almond flour
1 egg
1/2 grapeseed oil (olive oil works too)
1/2 tsp salt
Filling:
4 eggs
3/4 cup milk
1 tbsp tarragon
1 tbsp oregano
1/4 cup chopped red onions
1 bunch of aspargus
1/2 tomato
1/2 cup grated piave cheese
dollops of goat cheese
salt and pepper

What to do!

1.  Prepare your crust first.  Put the almond flour and salt in a large bowl and whisk around to get rid of any clumps.  Add the egg and oil and stir until well combined.  Press into quiche dish and make sure it’s even in thickness all around.  Put in 350 degree oven and bake for 20 minutes or until slightly browned.

2.  Take crust out of oven and set aside.  Turn the oven up to 375 degrees.  Mix the egg base together (eggs, milk, herbs, salt and pepper to taste), set aside.

3.  In a large skillet on medium heat, sautee the red onions.  While it is cooking, chop the asparagus into 2″ pieces.  Add to the pan and cook until asparagus starts to turn bright green, season with salt and pepper to taste.  Set aside.

4.  Grate the piave cheese and slice the tomato very thinly into rounds.

5.  Time to assemble!  Spread the onion and asparagus mixture on the bottom of the crust.  Next, pour the egg solution all over.  Sprinkle the grated cheese and then arrange the tomato slices.  Dollop some goat cheese randomly!

6.  Place the quiche dish on a cookie sheet and put it in the oven.  Bake for 30-40 minutes or until egg sets (centre is not jiggly), allow to cool before serving….enjoy!

asparagus tomato quiche with almond flour crust urbanpocketknife

asparagus tomato quiche with almond flour crust urbanpocketknife

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2 Responses to “asparagus tomato quiche with almond flour crust”

  1. Anonymous March 6, 2012 at 4:45 pm #

    this is a great dish!!

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  1. Vegetarian Cooking And Living Made Easy | barbie cooking games - March 23, 2011

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