Teresa Sabga
Active time
15 Mins
Total time
45 Mins
Yield
10 servings 

Packed with tender spring greens and tangy goat cheese, this quiche is a total showstopper. While refrigerated pie crusts cut down on time, we opted for a gluten-free alternative to include all with dietary restrictions. If you’re feeling adventurous, switch out spinach for crunchy pea shoots. Just be sure to pre-bake the crust before adding the filling; this helps to prevent a soggy bottom. If hosting a festive brunch, prep the crust and filling the night before and bake it in the morning. 

 

How to Make It

Preheat the oven to 400°F. Spray a 9-inch pie dish with cooking spray. Set aside.

Using a food processor, pulse the almond meal, coconut flour, garlic, salt, pepper, oil and water together until sandy. Press firmly into the bottom and slightly up the sides of the 9-inch pie dish.

Pre-bake for 8 to 10 minutes, or until golden brown.

While the crust is baking, prepare the filling. Heat oil in a skillet over medium-high heat. Cook asparagus until softened, or about 5 minutes. Add spinach and cook for another 3 minutes, or until completely wilted. 

In a mixing bowl, beat the eggs, milk, heavy cream, nutmeg, and black pepper. Gently mix in the scallions and goat cheese.

Pour the egg mixture over the crust and bake for 25 to 30 minutes, or until the center is firm to the touch.

Cool for 5 minutes before slicing and serving. Refrigerate covered for up to 4 days. Serve at room temperature or warm slightly in a 400°F oven or microwave.

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