• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Gluten-Free Asparagus Quiche

March 20, 2012 by Joy the Baker 251 Comments

IMG_4804

I ride my bike like a stone-cold maniac.  I tear through the streets, whip around corners, weave through cars, and am otherwise reckless.  If I look cocky on my bike… that’s because I’m usually listening to Jay-Z rap me things about being super rich and super awesome… and it translates into my pedal.  There comes a time in every bike ride when I have a decision to make.  I’m probably tired.  I’m probably thirsty.  I’m definitely wanting french fries and/or wine.  The decision is this:  up the hill?  or around the hill?

Take the hill or glide the easy way home?

I always take the hill.  It’s just a thing.  I can’t let myself slide home, not sweaty, and not out of breath.  Always take the hill.

To be clear… I’m not friends with the hill.  I hate the hill.  The hill is totally not cool.  But!  I always have to tackle that thing.

I think I try to live my whole life by always taking the challenge.  It’s hard, right?  It feels totally nerve-wracking.  It’s all kicking and screaming. Sometimes taking the challenge happens in front of a whole crowd of happy strangers.  Sometimes it’s just you, alone in the kitchen, putting together a quiche with ingredients you’ve never used before.  Whichever way it happens… always take the dang hill.  It takes your breath away, in the best way possible.

As you know, I’m currently taking on the awesome challenge of a national book tour for the Joy the Baker Cookbook.  No biggie…. um, total biggie!  These past weeks have been the most nerve-wracking, exhilarating, and exciting times in my life.  Truly.  Meeting you… meeting YOU has been 100% incredible.  More amazing than I ever could have imagined.

I want you to see this incredible journey!  I’ve been up and down the west coast, and I made a very special stop at the French Laundry in Yountville, California.  I made friends with their gardener,  I chef-ed it up in their test kitchen, and I made a quiche using the new gluten-free flour called Cup4Cup.  It’s awesome.

The book tour journey  has blown my mind! And!! It’s not over!  I’m so excited to see you in the midwest and east coast in the coming weeks.

Peep the video!  You’re in it!  It’s the real deal.

Thank you Chef Keller, Mimi, Lena, Tucker, Tracy, and of course… Michael.

IMG_4765

Because I was so inspired by this last week of book touring, I came home for a few days and wanted to give Cup4Cup gluten-free flour a try in my own kitchen.  I’m totally into it!  This is not a sponsored post.  This is me taking on the challenge of gluten-free baking, and being totally amazed by how easy it was.  I’m excited and I want to share… plain and simple.

Bike riding, book touring, or baking… always take the hill!

IMG_4632

We’re here because we’re making a quiche.

Let’s get down to it!

IMG_4643

Gluten-free flour is whisked with sugar, salt, and cold cold butter, too!

Shaggy is good when it comes to pie dough.

IMG_4651

I added an egg yolk to the cold buttermilk for this crust.  The yolk helps the whole crust bind like a champ.

… we should always and forever be binding like champs.

IMG_4661

Give this dough a good sprinkling of flour, and we’re in business. The business of pie dough… clearly.

IMG_4666

IMG_4679

Any cracks in the crust can easily be mended by pressing the area together with fingers.

It’s not heart surgery.  Just get in there and mend.

IMG_4694

So… even the dough scraps taste good to snack on.

Unless you’re the kind of person that totally freaks out at consuming raw eggs… then don’t snack.  And don’t tell anyone that I snacked either.  Cool?

IMG_4708

IMG_4722

The quiche filling is simple.

Asparagus to start.  Small rounds are sauteed in just a bit of butter, and treated with salt and pepper.

IMG_4733

Green onions… because I like to mimic the shape of the asparagus rounds. This quiche totally has a theme.  Round.

IMG_4742

Eggs, milk, and cream.  If you’re a vegan this is probably really gross.

IMG_4759

Sharp cheddar cheese.

Gruyere is also a dream come true.

IMG_4778

Anticipation feels good.

Bake already!

IMG_4784

Look how beautifully golden and flaky this crust is.  Can you even believe it’s gluten-free?  I can’t.  I totally can’t.  It’s everything I want it to be!

IMG_4811

I love how creamy and fluffy this quiche is.  It’s also studded with green Spring vegetables… and I’m just smitten.  The crust holds its shape and maintains its alluringly crisp texture.  I genuinely can’t tell that it’s gluten-free.  Cup4Cup made the challenge of gluten-free baking a total breeze in this recipe.  I don’t have a lot of gluten-free baking experience, an this  It’s a win.

Oh.. also, kitten… just so you know:  just because you’re sitting close to it, does not mean it’s yours.  K?

Gluten-Free Asparagus Quiche

makes one 9-inch quiche

Print this Recipe!

For the Crust:

1 1/2 cups Cup4Cup all-purpose gluten-free flour

1 teaspoon granulated sugar

1/2 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into cubes

1 large egg yolk

1/4 cup buttermilk

For the Filling:

1 1/2 cups diced asparagus

1/2 cup sliced green onions

1/2 tablespoon unsalted butter

salt and pepper to taste

6 large eggs

1 cup milk (I used 2 percent)

1/2 cup plus 2 tablespoons heavy cream

pinch of salt and coarse ground pepper

1 cup grated sharp cheddar cheese or Gruyere cheese

To Make the Crust:

In a medium bowl, whisk together flour, sugar, and salt.  Add cold, cubed butter and, using your fingers, work the butter into the flour mixture.  Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. In a small bowl, stir together the egg yolk and buttermilk.   Create a well in the butter and flour mixture and pour in the liquid mixture.  Use a fork to bring to dough together.  Try to moisten all of the flour bits.  On a lightly floured work surface, dump out the dough mixture.  It will be moist and shaggy.  Sprinkle generously with flour.  That’s perfect.  Shape dough into a disk and wrap in plastic wrap.  Allow dough to rest in the fridge while you assemble the filling.  Dough is easiest to roll out when it’s cold and rested.

When you’re ready to roll out the crust, on a well-floured work surface, gently roll out the pie crust into about an 11-inch circle.  Press together any spots that might tear.  Carefully lift down and place into the 9-inch pie plate.  Use a pairing knife to trim the edges of pie dough, leaving about 1/2 inch extra dough overhang.  Fold the excess dough under and crimp with fingers.

To Make the Filling:

Place a rack in the center of the oven and preheat oven to 375 degrees F.

In a medium saucepan, over medium heat, melt butter.  Add the sliced vegetables and saute until bright green and slightly tender, about 4 minutes.  Season with a bit of salt and pepper, remove from heat, and set aside.

In a large bowl, whisk together eggs, milk, heavy cream, and a bit of salt and pepper.  Whisk until well blended.

Add the cooked vegetables to the unbaked pie crust.  Sprinkle half of the cheese over the vegetables.  Pour egg mixture over vegetables and top with more cheese.

Carefully place quiche in oven and bake for 45-55 minutes, or until quiche puffs up and does not have a loose giggle when shaken lightly.

Remove from the oven and allow to cool for at least an hour.  Serve warm or cool.  Quiche will last, well wrapped in the refrigerator, for up to three days. 

Previous PostNext Post

Filed Under: Breakfast, Buttermilk, Dinner, Featured Gluten-Free, Gluten-Free, Lunch, Recipes, Savory

Previous Post: « Super Spinach Smoothie
Next Post: Spinach, today! »

Reader Interactions

All Comments
I Made This
Questions
  1. Alex Funk

    July 14, 2018 at 1:27 pm

    As someone who is a true long time lover of yours and a Celiac, I am so incredibly excited to see you experimenting in the gluten-free world!

    Reply
« Older Comments

Trackbacks

  1. Breakfast Baking with Veggies: 75 Gluten-Free Recipes | Only Taste Matters says:
    April 11, 2016 at 5:19 pm

    […] Gluten-Free Asparagus Quiche from Joy the Baker […]

    Reply
  2. Vegetable Quiche | tea with twiz says:
    October 8, 2015 at 1:29 pm

    […] This recipe has been adapted from Gluten-Free Asparagus Quiche from Joy the […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Breakfast

overhead shot of Mardi Gras toast on individual vintage plates
King Cake-Inspired Easy Bostock

This Bostock toast is a delightful marriage of toast and almond croissant. Toast turns pastry.  We’re topping these toasts with orange marmalade and sliced almonds inspired by my favorite almond-filled french King Cake. It’s Mardi Gras, friends!  The big BIG weekend and Fat Tuesday are just days away and who would I be if I…

Read More

inside of warm cinnamon roll on plate
How To Make The Best Single Serve Cinnamon Roll

Micro batch baking – the invitation is to get all the way into it with me!  This is all very Kristin Wiig  making herself a single, sad cupcake in the movie Bridesmaids, save for the fact that there is absolutely zero sadness in me eating a single cinnamon roll over the kitchen sink in my…

Read More

Orange roll on a plate with a fork.
Christmas Morning Orange Rolls

Think of tender breakfast rolls and cinnamon rolls without the cinnamon, scented with heavenly orange and just the right amount of warming nutmeg and ginger. Honestly if cinnamon rolls disappeared from the world, we’d all be just fine – these orange rolls hit the spot. I’m headed back to Los Angeles for the Christmas weekend…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

jambalaya buttermilk biscuits in a row

Smoked Sausage Jambalaya Buttermilk Biscuits

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

LET’S MAKE COOKIES!

a stack of white chocolate macadamia nut cookies with a bite taken out of the top one with milk

Classic White Chocolate Macadamia Nut Cookies

wider shot of lemon bars stacked on a plate with a bite taken out of one lemon bar

My Favorite Classic Lemon Bars Recipe

completed recipe close up shot of a blondie so the toasted almonds, chocolate chips, and sea salt can be seen

My Best Classic Blondie Recipe

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
Almost 🌀🌀 about everything on the March to-d Almost 🌀🌀 about everything on the March to-do list that didn’t get done but here’s proof of all the living a list can’t really touch.
Do you know my friend @ellenmariebennett of @hedle Do you know my friend @ellenmariebennett of @hedleyandbennett? She’s a 💎 of a friend and here’s what our quick visit last week looked like! Lots of cheese and chats, with help from Mr. Nico and Olive Oyl the chicken. 💙#apronsquad #cheeseboard #losangeles
🍓🌼 Pan Dulce is the best way to bake spring! 🍓🌼 Pan Dulce is the best way to bake spring! Full recipe linked in the @joythebaker bio! Xo
Second coffee: the perfect way to re-start the day Second coffee: the perfect way to re-start the day. 
✨Beignet Café au Lait✨⁣
⁣1/3 cup sweetened condensed milk⁣⁣
Splash of vanilla extract⁣⁣
½ cup heavy cream, whipped to stiff peaks⁣⁣
2 cups fresh brewed strong coffee⁣⁣
½ cup toasted cinnamon cereal, lightly crushed⁣⁣
Powdered sugar for topping⁣⁣
⁣⁣
Place sweetened condensed milk and vanilla in a small bowl. Add half of the whipped cream and fold to combine.  Add the remaining half and fold until you have a fluffy sweet cream. ⁣⁣
⁣⁣
Divide brewed coffee between two mugs. Spoon dream on top.  Sprinkle cinnamon cereal between the cups.  Dust with powdered sugar and enjoy immediately.
Life Skill No. 458: How to Make 1️⃣2️⃣ Cup Life Skill No. 458: How to Make 1️⃣2️⃣ Cupcakes with just 1️⃣ Stick of Butter⁣
⁣
Full recipe linked in my bio! xo
Someone call @foodnetwork because Dad and I need a Someone call @foodnetwork because Dad and I need a baking show stat. Here’s our very best chocolate chip cookies and all the little tips that make them perfection. ✨🍪 Find the full recipe linked in the profile!
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up