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

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

This Asparagus & Pea Quiche With A Quinoa Crust is a delicious spring recipe that is vegetarian and gluten-free.
5 from 1 vote
DieTARY CHOICEGluten-Free Recipes, High Fibre Recipes, Nut-Free Recipes, Soya-Free Recipes, Vegetarian Recipes
Prep Time 40 mins
Cook Time 1 hr
Total Time 1 hr 40 mins
Course Tarts, Pies & Quiches
Cuisine English
Servings 6 people
Calories 364 kcal

Equipment

  • saucepan
  • mixing bowl
  • tart tin or loose-bottomed quiche tin

Ingredients
 
 

  • 200 g mixed red white and black quinoa
  • 4 eggs
  • 150 g grated cheddar cheese
  • 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.
  • 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.

Nutrition

Serving: 250gCalories: 364kcalCarbohydrates: 28gProtein: 18gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 154mgSodium: 235mgPotassium: 460mgFiber: 4gSugar: 4gVitamin A: 1126IUVitamin C: 11mgCalcium: 286mgIron: 4mg
Keyword asparagus, peas, quiche, quinoa
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