This asparagus and pea quiche with a quinoa crust is a light, fresh, and nutritious twist on a classic quiche. The crisp, gluten-free quinoa crust adds a delightful texture, perfectly complementing the creamy filling packed with asparagus and sweet peas. Bursting with flavour, this dish is ideal for brunch, lunch, or a light dinner. Whether served warm or cold, it’s a delicious way to enjoy spring vegetables.
![Asparagus & Pea Quiche With A Quinoa Crust [vegetarian] [gluten free]](https://theflexitarian.co.uk/wp-content/uploads/2017/05/Asparagus-Pea-Quiche-With-A-Quinoa-Crust-vegetarian-gluten-free-by-The-Flexitarian-v83-683x1024.jpg)
Asparagus & Pea Quiche with Quinoa Crust: A Tasty Spring Recipe
This asparagus & pea quiche with a quinoa crust is a light, fresh, and nutritious dish that perfectly captures the flavours of spring. Not only is it vegetarian and gluten-free, but it also offers a delicious twist on a traditional quiche by using a wholesome quinoa crust instead of a flour-based pastry.
The combination of tender asparagus, peas, and a creamy, savoury filling makes this quiche both satisfying and full of flavour. Whether you enjoy it for brunch, lunch, or a light dinner, it’s a great way to celebrate seasonal produce.
To keep things lighter, I swapped out the usual double cream for crème fraîche and milk, creating a creamy texture without being too heavy. The quinoa crust is not only gluten-free but also high in protein, making it a nutritious base that holds the filling beautifully. However, to ensure the quiche holds together properly, it’s essential to blind bake the quinoa crust first – this step helps prevent it from crumbling when serving.
If you’re using fresh peas, there’s no need to cook them beforehand—simply add them straight into the quiche for the best texture and flavour.
Serve this quiche warm or cold with a simple salad on the side for a well-balanced, wholesome meal. It’s a fantastic make-ahead dish, perfect for meal prep, picnics, or a light and healthy meal.
Here are more asparagus recipes you may like to try:
- Asparagus Puff Pastry Bundles
- Asparagus & Avocado Miso Toast
- Vegan Pasta Primavera with Watercress & Almond Pesto
- Vegan Asparagus Mimosa
I hope you enjoy this asparagus & pea quiche recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!
![Asparagus & Pea Quiche With A Quinoa Crust [vegetarian] by The Flexitarian](https://theflexitarian.co.uk/wp-content/uploads/2017/05/Asparagus-Pea-Quiche-With-A-Quinoa-Crust-vegetarian-by-The-Flexitarian-v8-300x300.jpg)
Asparagus & Pea Quiche With A Quinoa Crust
Equipment
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Ingredients
- 200 g mixed red white and black quinoa
- 4 eggs divided
- 150 g grated cheddar cheese divided
- 250 g thick asparagus
- 125 g frozen peas – thawed
- 200 g crème fraîche
- 100 ml semi-skimmed milk
- 1 1/2 tsp 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.200 g mixed red white and black quinoa
- 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.4 eggs, 150 g grated cheddar cheese
- 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.250 g thick asparagus
- 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.200 g crème fraîche, 100 ml semi-skimmed milk, 1 1/2 tsp dried mint, salt & pepper
- Once the quinoa crust is ready, place thawed peas at the bottom. Arrange asparagus on top (head to toes).125 g frozen peas – thawed
- 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.a few rocket leaves to serve – optional
Nutrition
Find this recipe online:
Asparagus & Pea Quiche With A Quinoa Crust
https://theflexitarian.co.uk/recipe-items/asparagus-pea-quiche-quinoa-crust-vegetarian-gluten-free/
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