Easy Kale and Asparagus Quiche Recipe with a Gluten-Free Crust


Quiche is one of those breakfast meals that I can eat at any time of the day. Whenever its sitting in a windowsill of a coffee shop, I'm always tempted to get it, sit down, and silently indulge. So I couldn't resist figuring out a recipe that I could call my own and making it for the family.


Instead of using a regular crust, I opted to use gluten-free flour to create my crust from scratch, which surprisingly held up very well and carried the quiche perfectly. The crust is super simple and can be made from scratch using GF flour, butter, baking powder, salt, and ice water - but if you want to skip this and buy store-bought there are plenty of good options as well.


The best part about quiche is that when you make the filling, whatever ingredients you want to use you can just throw it all in and mix it through. When you pour it into the pie crust, it evenly distributes in the pan. I decided to make mine a very green quiche and put both kale and chopped asparagus in, really bringing out the vibrance of the vegetables. I topped the quiche with Everything but the Bagel Seasoning, which rounded out the dish SO well. Served on the side of a healthy salad, this really makes for a hearty and wholesome breakfast.



Finally, I decided to use a combination of whole milk and heavy cream in the filling which created a texture that was neither too heavy nor watery. If you want things on the more indulgent side, then you can sub the whole milk for heavy cream, but if you want a more balanced dish then use both!


As you can see here, it's totally okay if the veggies pop out of the eggs; the texture creates a really beautiful dish and something you want to bite your teeth into!


I hope you enjoy this one and are able to use it to make a fun brunch or lunch! It will be on repeat in our house!