Asparagus & Pea Quiche With A Quinoa Crust [vegetarian] by The Flexitarian

Asparagus & Pea Quiche With A Quinoa Crust [vegetarian] [gluten free]

Name: Asparagus & Pea Quiche With A Quinoa Crust [vegetarian] [gluten free]
Prep time: 40 min
Total time: 60 min
Ingredients: 200g mixed red; white and black quinoa [7oz / US 1 cup + 2 Tbsp]; 4 eggs; 150g grated cheddar cheese [5.3 oz]; 250g thick asparagus [8.8 oz]; 125g frozen peas (thawed) [4.4 oz]; 200g crème fraîche [7 oz]; 100ml semi-skimmed milk [ 4 fl oz/ US 1/2 cup]; 1 1/2tsp dried mint; salt & pepper; a few rocket leaves to serve (optional)

Published on May 12, 2017 | In English | By theflexitarian |

0 Comments

- Prep Time
- 40 Minutes
- Cook Time
- 60 Minutes
- Difficulty Level

Hello there! If you are new here, you might want to subscribe to the RSS feed for updates on this topic.

This Asparagus & Pea Quiche With A Quinoa Crust is a delicious Spring recipe that is vegetarian and gluten free.

I used crème fraîche and milk instead of double cream to make it lighter. The crust does not contain any flour. It is made with quinoa, which is not only gluten free, but also high in protein, making a welcome addition to this meat free dish.

Make sure you blind cook the quinoa crust first, otherwise the whole quiche will crumble.

If you are using fresh peas, there is no need to cook them first. Just pop them fresh directly in the quiche.

Save

Gluten-Free, Nut-Free, Soya-Free

Email
Save

Ingredients

200g mixed red, white and black quinoa [7oz / US 1 cup + 2 Tbsp]
4 eggs
150g grated cheddar cheese [5.3 oz]
250g thick asparagus [8.8 oz]
125g frozen peas (thawed) [4.4 oz]
200g crème fraîche [7 oz]
100ml semi-skimmed milk [ 4 fl oz/ US 1/2 cup]
1 1/2tsp dried mint
salt & pepper
a few rocket leaves to serve (optional)

Instructions

Heat some water in a saucepan. When boiling, add quinoa and cook according to packet instructions for around 12 mins. Do not overcook it.
When done, drain well. Cool a bit, then transfer to a bowl. Add 1 beaten egg, followed by 75g [2.65 oz] of grated cheddar. Mix with a fork until well blended.
Line a rectangular tart tin with baking sheet. The tin should be approximately 31 x 21 x 2 cm (12 x 4.75 x 0.75 inch). Alternatively you can use a round loose bottomed quiche tin 23cm / 9 inch.
Pour the quinoa mixture on top of baking sheet. With a spoon, spread evenly so that to cover the bottom and sides of the tin. It will be soft so be patient. When done, chill in the fridge for 30 mins.
Preheat the oven to 200C/390F/Gas 6.
When the quinoa crust is chilled, put another baking sheet on top and add some baking beans. Cook blind for 20 mins.
In the meantime heat some water in a saucepan.
Snap off tougher ends from asparagus. Cut each asparagus in half lengthwise.
When water is boiling, place asparagus in the pan and cook for 5 mins. When done, drain asparagus, rinse them in cold water and set aside.
When quinoa crust is done, carefully remove baking beans and top baking sheet. Return the crust to the oven for another 10 mins.
Mix together crème fraîche, milk, 3 eggs, dried mint and 75g [2.65 oz] of grated cheddar. Season well with salt and pepper.
Once the quinoa crust is ready, place thawed peas at the bottom. Arrange asparagus on top (head to toes).
Pour egg mixture in the tin to cover the vegetables evenly.
Cook in the oven for around 25-30mins until top is golden.
Let the quiche cool down for 10 mins before serving. Sprinkle a few rocket leaves if using.