Spring Vegetable Paleo Quiche (With a crust!)
Remember quiche? Along with high-waisted pants and big hair, quiche is having an 80s revival moment. And for good reason — it’s a deeply satisfying comfort food. Quiche is a great way to incorporate some beloved spring produce into a dish that’s great as a side, or light meal.
Most paleo quiches omit the crust, but sometimes a bready mouthfeel at the end of a heavy egg-loaded bit is needed. I used sweet potato flour in an adaptation from a wonderful pie crust found on Elana’s Pantry (http://www.elanaspantry.com/paleo-pie-crust/) The crust actually had a hint of sweetness, so I now also have a new go-to crust for sweet pies when the holidays roll around again.
For the crust, you will need:
- For the filling:
- 6 eggs
- chopped carrots
- chopped green onions
- roasted asparagus stalks, cut in half
- chopped parsley
Begin by preheating your oven to 350.
Go ahead and grease your 9in pie pan with oil or fat of choice.
In a large bowl, combine 2 cups of sweet potato flour, 2 eggs, a dash of salt and 2 tbsp coconut oil.
Mix well. The mix remained a bit like sand- clumping together when I balled it, but not fully forming a large ball of dough.
Once all ingredients are mixed well, begin to press into your pie pan. The key here is making sure to get it as even as possible, and not too thick.
Begin to work the crust up the sides as well, but don’t fret if it doesn’t go up and over the edges- min had a lower edge and was perfect with the amount of filling.
One your crust is complete take some extra coconut oil or oil of choice and pat it over any areas that look extra dry or crumbly. (the edges will be extra thin, try to work them a bit here to make sure they aren’t too fragile and risk browning too much).
Bake for 5 minutes at 350.
While the crust is baking, mix 6 eggs, 2 tbsp almond or coconut milk, dash of salt, pepper, and garlic in a large bowl.
When 5 minutes is up, take crust out of oven and carefully fill with chopped carrots, green onions, parsley, and asparagus. I laid my asparagus out in symmetrical lines, but the eggs counteract most design you might try to do here ;)
Carefully pour egg mix over vegetables and make sure everything is evenly covered before baking.
Bake at 350 for about 20 minutes or until eggs are set up. The edges will get a bit brown, but that’s fine- the sweet potato flour is darker in most recipes.
Let cool for a few, then slice and enjoy!