Leek and Asparagus Quiche With Almond Meal Crust

Leek and Asparagus Quiche With Almond Meal Crust | Gluten Free // So...Let's Hang Out

What have I always said is the most important thing?

Wait… did you say bears? You probably said bears. Nope. It’s breakfast (tied with bears). So, maybe I really miss Arrested Development already. Did you have a chance to watch the entire fourth season? We knocked that out in a couple of days. Now I want more and immediately would be best. Leek and Asparagus Quiche With Almond Meal Crust | Gluten Free // So...Let's Hang Out

We totally don’t have more episodes, but we DO have a recipe for breakfast. Important. I wish we had a recipe for brunch with bears. I could totally share my eggs with a couple of Grizzlies. I guess this is called “camping”, and the bears are usually discourteous party-crashers that would love to snack on your femurs with club sauce. Real. This daydream just got 100% more terrifying. Moving on…

Remember that Crustless Quiche we made a while back? The one where everyone was like “Well…Isn’t this just a frittata?” To which I replied,” Maybe, but no. But, probably.” Such sticklers. Just let crustless quiche happen. I am pretty sure it’s a thing. To avoid further frittata accusations, I have fashioned you a crust. You won’t be mad. It is really quite delicious. Should we get weird and call this a “crusted frittata”? I just can’t keep up.

Leek and Asparagus Quiche With Almond Meal Crust | Gluten Free // So...Let's Hang OutThis quiche is fairly easy to whip up, and while it’s great for breakfast I totally found myself tucking into it for lunch and dinner. Breakfast + leftovers = happy dance.

Leek and Asparagus Quiche With Almond Meal Crust | Gluten Free // So...Let's Hang OutIngredients here are simple. I sautéed some asparagus and leeks together in a little bit of olive oil. I added some garlic and some spices. All you need now is a little bit of cheese, milk, and some eggs and we are in serious breakfast making business. While I totally recommend this asparagus and leek combo, you could easily use any veggies you have on hand. Part of the magic of a quiche is how easy it is to use up extra veggies that would otherwise go to waste! You know what I’m talking about. Don’t pretend like you don’t have a weird zucchini graveyard setting up camp in a crisper drawer. It happens.

Leek and Asparagus Quiche With Almond Meal Crust | Gluten Free // So...Let's Hang OutFilling goes down onto our pre-baked almond meal crust. Eggs and milk are beaten together. Half of our cheese goes straight into the bowl with our eggs and milk and is beaten in while the other half waits patiently to be sprinkled on top to form a golden-brown, crispy-edged crust. Yum.

Leek and Asparagus Quiche With Almond Meal Crust | Gluten Free // So...Let's Hang OutFeel free to sprinkle a little salt and pepper on top before you pop it in the oven. I did. That’s right, we’re living on the edge. Pop that baby in the oven and let it bake.

Leek and Asparagus Quiche With Almond Meal Crust | Gluten Free // So...Let's Hang OutSweet golden crusted glory! We’ve done it. We’ve made the most delicious crusted frittata (cringe) in the land.Leek and Asparagus Quiche With Almond Meal Crust | Gluten Free // So...Let's Hang OutServe it up with a little bit of fresh fruit for a breakfast! For lunch and dinner, I served it up with a little side salad. Enjoy!

Leek and Asparagus Quiche With Almond Meal Crust

Ingredients

    Crust
  • 1 1/2 cups almond meal
  • pinch of sea salt
  • 1/2 tsp baking soda
  • 1/4 cup minced scallions
  • 1/4 cup coconut oil
  • 1 tbs water
  • Filling
  • 1 tbs olive oil
  • 1 bunch of asparagus, trimmed and chopped
  • 2 cloves or garlic, minced
  • 1 small leek, chopped including green parts
  • 5 eggs
  • 1 cup milk (I used plain almond milk)
  • 1 cup Pecorino Romano cheese, grated
  • Salt & Pepper to taste

Instructions

  1. Preheat your oven to 350 degrees.
  2. Combine your almond flour, baking soda, salt and scallions into a medium sized mixing bowl.
  3. In a different bowl, whisk together your coconut oil and water.
  4. Stir your wet ingredients into your dry ingredients until it is thoroughly combined to form a dough mixture.
  5. Press your dough into the bottom of a well greased pie dish.
  6. Bake for 13 minutes or so, or until the crust becomes golden brown.
  7. Set aside and allow to cool completely before filling.
  8. While your crust is cooling, you can begin to prep your filling. Coat the bottom of a medium saucepan with your olive oil and allow it to heat up on the stove over medium heat.
  9. Once your olive oil is hot, add in your garlic and your leeks and saute until the leeks become soft and cook down.
  10. Once your leeks have cooked down a bit, add in your asparagus along with a pinch of salt and pepper. Allow the mixture to cook, stirring occasionally, until the asparagus softens slightly. This will only take a couple of minutes. Your asparagus should still be a vibrant green color.
  11. Once your mixture has cooked together nicely set it aside.
  12. Whisk together your five eggs and your milk in a separate bowl. Add in half of your grated cheese and whisk again.
  13. Layer your asparagus and leek mixture on top of your cooled almond meal crust.
  14. Pour your egg mixture on top of the asparagus mixture.
  15. Sprinkle the remainder on the cheese evenly on top of your quiche and salt and pepper the top as desired.
  16. Bake quiche at 350 degrees for 35-45 minutes or until the top is golden brown and there is no liquid when a knife is inserted into the center. Your eggs should be completely cooked through.
  17. Allow to cool for 10 minutes or so, and then serve it up and enjoy!
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11 thoughts on “Leek and Asparagus Quiche With Almond Meal Crust

  1. I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. Over at foodieportal.com we are not photography expert snobs, we are just foodies, so pretty much all your pictures will get accepted.

    • Hey Marta! Thank you. Yup, I served it up with some cantaloupe for breakfast. I thought it went together nicely.

  2. Hi Gina! Ok, this quiche looks amazing. I love asparagus and leeks together. Such a great combination. Speaking of Arrested Development, we have not seen all of the 4th season yet as we are trying to watch just one a day, so we can absorb what is happening. I have to say that there are a few yawners packed in the first 6 episodes. The episodes that involve George were a bit dry for our liking, but we loved the Tobias and Gob episodes and I can’t wait to see the one with Buster. Those guys are seriously our favorite characters. Gob just rocks it and Buster, I mean come on, you can’t help but crack up at him even when he’s just sitting there. His expressions are killer! Ok, so glad that the sun is shining yet again! Have a great day! xoxo, Jackie

    • Ok, I am so with you on AD. It picks up so much towards to end! Also, Buster is pretty much my favorite. I love his constant anxiety. Have you gotten to the Gob and Tony Wonder episode by chance? BEST. :)

  3. Your food photos are amazing. You can share your mouth watering photos with us at foodienewz.com and your photos published on FoodieNewz without any editorial review.

  4. Pingback: A Guide to Spring Vegetables - Asparagus

  5. I am following you now because a) this is SO delicious looking and I want to make it and more importantly, b) you have made me feel so much better about having the ‘weird zucchini graveyard’ in my fridge! :)

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