Description
Foolproof and flavorful Asparagus Quiche with the easiest homemade whole grain crust...no baking experience required! Made with sautéed fresh asparagus, tangy goat cheese, and no heavy cream. This filling, lightened up quiche is the ultimate crowd-pleasing brunch!
Ingredients
Units
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For the crust:
- 1 cup white whole wheat flour
- 1/2 tsp dried thyme
- 1/2 tsp fine sea salt
- 1/4 cup oil (I used avocado oil)
- 1/4 cup cold water
For the quiche:
- 2 tsp olive oil
- 1/2 cup chopped shallots (or onion)
- 2 cloves garlic, minced
- 2 cups asparagus, woody ends removed and chopped into 1-inch pieces
- 1/2 cup goat cheese, crumbled
- 5 large eggs
- 3/4 cup milk (I used oat milk)
- 1 tsp Dijon mustard
- 1/2 tsp fine sea salt
- 2 tbsp grated parmesan cheese
Instructions
- Preheat oven to 375F. Spray a round pie dish with cooking spay.
- In a medium bowl, stir together flour, thyme and salt. In a small bowl, whisk together oil and water until thickened. Pour wet mixture into flour mixture and mix until just combined.
- Spread dough into pie dish, using your finger tips to spread it up onto the sides of the dish.
- Heat oil over medium heat in a large skillet. Once hot, add shallot and a pinch of salt and cook for 3 minutes, stirring often. Add asparagus and garlic and cook for another 5 minutes. Transfer veggies into dish with the uncooked crust.
- Whisk eggs, milk, goat cheese, Dijon, salt, a few grinds of black pepper, in a medium bowl. Pour over veggies. Sprinkle the top with parmesan. Bake for 45-50 minutes, or until quiche is set. Let quiche cool for 15 minutes before slicing and enjoy!