Photo: Courtesy Of Joy The Baker.
Gluten-Free Asparagus Quiche
Yield: One 9-inch quiche
Recipe courtesy of Joy the Baker.
1 1/2 cups all-purpose gluten-free flour
1 tsp granulated sugar
1/2 tsp salt
1/2 cup (1 stick) cold, unsalted butter, cubed
1 large egg yolk
1/4 cup buttermilk
1 1/2 cups asparagus, diced
1/2 cup green onions, sliced
1/2 tbsp unsalted butter
Salt and freshly ground black pepper, to taste
6 large eggs
1 cup milk (2% used)
1/2 cup plus 2 tbsp heavy cream
1 cup grated sharp cheddar or Gruyère cheese
1. In a medium bowl, whisk together flour, sugar, and salt.
2. Using your fingers, add cold, cubed butter and work into the flour mixture. Quickly break the butter down into the flour mixture. Some butter pieces will be the size of oat flakes, some will be the size of peas.
3. In a small bowl, whisk together the egg yolk and buttermilk.
4. Create a well in the butter and flour mixture and pour in the liquid mixture. Use a fork to bring to dough together. Try to moisten all of the flour bits.
5. On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. Sprinkle generously with the gluten-free flour. Shape dough into a disk and wrap in plastic wrap. Allow dough to rest in the fridge while you assemble the filling. Dough is easiest to roll out when it’s cold and rested.
1. Place a rack in the center of the oven and preheat to 375 degrees F.
2. In a medium saucepan, over medium heat, melt butter. Add the sliced asparagus and green onions and sauté until bright green and slightly tender, about four minutes. Season with a bit of salt and pepper, remove from heat, and set aside.
3. In a large bowl, whisk together eggs, milk, heavy cream, and a bit of salt and pepper. Whisk until well blended.
1. On a well-floured work surface, gently roll out the pie crust into an 11-inch circle. Press together any spots that might tear.
2. Carefully place the crust in the 9-inch pie plate. Use a pairing knife to trim the edges of pie dough, leaving about 1/2-inch extra dough overhang. Fold the excess dough under and crimp with fingers.
3. Add the cooked vegetables to the unbaked pie crust. Sprinkle half of the cheese over the vegetables. Pour egg mixture over vegetables and top with more cheese.
4. Carefully place quiche in oven and bake for 45 to 55 minutes, or until quiche puffs up and does not have a loose jiggle when shaken lightly.
5. Remove from the oven and allow to cool for at least an hour. Serve warm or cool.
Quiche will last, well wrapped in the fridge, for up to three days.