Asparagus and leeks pair beautifully as a flavor combination in this dish. An easy grain-free and gluten-free crust makes the perfect vessel for this low-carb and keto-friendly quiche filled with veggies and studded with creamy goat cheese. Easy but elegant, the perfect weekend breakfast or brunch for guests.
March makes me hopeful. Hopeful for warmer weather and the return of life to the Midwest. My lawn might look like a war zone (owning a Great Dane will do that), but I heard birds chirping yesterday and saw the beginning of tiny buds on my lilac bushes. March also means that spring vegetables will start making an appearance in the supermarket. My favorite: asparagus.
I’ve been meaning to grow my own. We eat so much asparagus that it seems only sensible. Maybe this is the year that I will actually remember to plant it in the fall. Until then, I’m scanning the produce aisle for the arrival of local asparagus. Once I find it, Asparagus, Leek, and Goat Cheese Quiche is on the menu for breakfast.
I love this combination of flavors. Spring asparagus is sweet and tender, which pairs beautifully with the subtle flavor of the leek. Goat cheese adds creaminess and tang. These three items just play off of one another harmoniously. While this would make a good frittata, which you could absolutely do, it is even better served in a grain-free flaky almond and coconut flour crust.
The crust requires minimal effort to assemble; the only tedious part is pressing it into the pie pan. Which, let me encourage you, needs a bit of attention (see the note in Tips, Tricks, and Take-aways before attempting this). Pre-cook the crust for about 10 minutes. Since there is no egg, you do not need to do much more than that amount of time in the oven. Pour the filling on top, and in about 20 minutes, you’ll have a beautiful quiche that can easily be displayed on the table for guests to cut their own piece. Or, eat it out of the pie pan. Sometimes I do that. Don’t tell. Should you go that route, I’ll keep your secret. Enjoy!
Tips, Tricks, and Take-aways:
- When you pour the crust into the pie pan, do so in thin layers, building the bottom first and then eventually sprinkling the crumbs on the outer bottom rim so that you can work the crust up the sides. In my first go around with this, I dumped the whole bowl in and had a crust that was nearly 1⁄2 inch thick. The butter will help the almond and coconut flours hold together so well that once you pack it down with your fingers, you won’t have the mobility to move the crust up the sides of the pan.
- The crust can burn easily, so it really only needs about 8-10 minutes to pre-bake. Don’t wander off or forget to set a timer. Once it is filled, you should not have too much additional browning.
A grain free and gluten-free crust serves as the vessel for this veggie and goat cheese quiche. Elegant but easy brunch.
- 6 tbsp salted butter, melted
- 1 1/2 cup blanched almond flour
- 1/2 cup coconut flour
- 1/4 tsp salt
- 1 tbsp salted butter
- 1/2 cup leeks, chopped
- 1 clove garlic, pressed
- 1 cup asparagus , cut into 1/4 inch pieces
- 6 eggs
- 1/4 cup heavy cream
- 2 ounces goat cheese, crumbled
- Preheat oven to 375 degrees.
- Combine flours and salt into a medium mixing bowl. Add melted butter and stir with a fork until a fine crumble forms.
- Spread a thin layer into the bottom of a 9 inch pie dish. Press crumbs down with your fingers. Add another layer, forming the base. Line bottom rim with remaining crumbs and press down to work up the sides of the dish to form the sides of the crust.
- Pre-bake for 8-10 minutes. Remove from oven and fill with quiche base.
- Melt butter over medium low heat in a sauté pan. Add leeks and cook for 3-5 minutes. Add asparagus and garlic. Season with a pinch of salt and pepper to taste. Set aside.
- In a medium bowl, crack eggs. Scramble with fork. Add cream, a pinch of salt and pepper. Stir to combine. Add goat cheese. Stir to combine. Pour base into the pre-baked crust.
- Bake for 20-25 minutes until set. Remove, let cool, cut and serve.
- Store leftovers in airtight container in the refrigerator for 3-4 days.