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Easy Gluten-Free Brunch Quiche with Spring Vegetables

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A simple, satisfying gluten-free quiche featuring fresh spring vegetables and a flaky almond and rice flour crust, perfect for weekend brunch.

Ingredients

Scale
  • 1 ½ cups almond flour
  • ½ cup white rice flour
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cubed (can substitute with dairy-free coconut oil)
  • 1 large egg, beaten
  • 1–2 tablespoons cold water, if needed
  • 4 large eggs, room temperature
  • 1 cup cottage cheese (small-curd, for creaminess; use dairy-free yogurt for a vegan tweak)
  • ½ cup grated Swiss or Gruyère cheese
  • 1 cup asparagus, trimmed and cut into 1-inch pieces
  • ½ cup fresh peas (or frozen, thawed)
  • ½ cup thinly sliced spring onions (green and white parts)
  • 2 tablespoons fresh parsley, chopped
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon lemon zest (optional)

Instructions

  1. Make the crust: In a mixing bowl, combine almond flour, rice flour, and salt. Cut in cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs. Add the beaten egg and stir until dough starts coming together. If too dry, add cold water 1 teaspoon at a time. Form into a ball, flatten to a disk, wrap in plastic, and chill for 30 minutes.
  2. Prep the filling vegetables: While the dough chills, trim and cut asparagus into 1-inch pieces. Slice spring onions thinly and chop parsley. If using frozen peas, thaw and drain well.
  3. Roll out the crust: Lightly flour your work surface with rice flour. Roll the chilled dough into a 12-inch circle, about 1/8-inch thick. Transfer carefully to your pie dish, pressing into the edges. Trim any excess dough and prick the bottom with a fork to prevent bubbling.
  4. Blind bake the crust: Preheat oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12 minutes, remove weights and parchment, then bake 5 more minutes until edges just start to brown.
  5. Prepare the filling: In a bowl, whisk eggs, cottage cheese, grated cheese, salt, pepper, and lemon zest until smooth. Stir in asparagus, peas, spring onions, and parsley.
  6. Assemble and bake: Pour filling into the partially baked crust. Bake for 30-35 minutes until the filling is set and lightly golden on top. A knife inserted near the center should come out clean.
  7. Cool and serve: Let the quiche rest 10 minutes before slicing to firm up. Serve warm or at room temperature.

Notes

Keep ingredients cold to maintain a flaky crust. Do not overwork the dough to avoid toughness. Blind bake the crust to prevent sogginess. Use room temperature eggs for a creamier filling. Cover crust edges with foil if browning too quickly. Toss asparagus and peas in olive oil and salt before adding to filling for enhanced flavor.

Nutrition

Keywords: gluten-free, brunch, quiche, spring vegetables, almond flour, easy recipe, healthy brunch

Find it online: https://lucydishes.com/easy-gluten-free-brunch-quiche-with-spring-vegetables-perfect-for-weekend-mornings/