This Paleo Spring Asparagus Pear Quiche is the perfect light, springtime breakfast or brunch recipe! It’s a dairy-free egg filling with fresh veggies in a grain-free quiche crust.
Coming in hot today with an easy quiche recipe just in time for Easter!
Do you have any Easter plans? It seems so odd to not be going to church this year or seeing any family. I know Easter isn’t “canceled” and as a Christian, it’s not about a roasted ham and an egg hunt, but it still feels odd to be staying at home alone and knowing that I’ll honestly end up working in the afternoon (which is all I’m doing these days to pass the time until the world is safe again.)
It seems so odd to have been living in isolation for almost 4 weeks now. I’ve found a good routine that’s been working for me, but I’m definitely feeling the struggle of looking for food a little too much. My stomach is begging for a little relief here because I went ham on a bag of cashews after not eating nuts for 8 months. (Oops.)
I’m trying to focus on cooking healthy recipes that lighten the mood and feel a bit more like spring, thus this quiche. Some of you may remember my Blueberry Pork Frittata obsession of 2018 (tbh it’s still a very real obsession). Well 2020 is the year of the pear & asparagus combo (but make it a quiche.) Mark my words.
What is a quiche?
I’m adding this in here because two years ago I was the person who didn’t know what a quiche was. My family NEVER made one, so how was I to know? Basically it’s an egg bake in a pit crust, or, in this case, an egg and veggie bake in a grain-free crust.
Tip for making this Spring Asparagus Pear Quiche:
- Don’t overbake the crust on the first 10 minute go-around since It’ll be back in the oven with the filling.
- Don’t skimp on the nutritional yeast! This is a big flavor-add.
- You can use any dairy-free milk you’d like in the filling (or dairy-full if you’re that kinda gal.)
- You could use apple instead of pear if you’d like!
Other Paleo Brunch recipes:
Pear Asparagus Quiche
This Paleo Spring Asparagus Pear Quiche is the perfect light, springtime breakfast or brunch recipe! It's a dairy-free egg filling with fresh veggies in a grain-free quiche crust.
PREP TIME 15 minutes
COOK TIME 40 minutes
SERVINGS 6
INGREDIENTS
- 1 cup cassava flour
- 2 tbsp coconut flour
- 1/2 cup coconut oil
- 1 egg
- 1/4 cup water
For filling:
- 1 tbsp avocado oil
- 2 cloves garlic minced
- 1/2 small white onion thinly sliced
- 3/4 cup asparagus, cut in 1 inch slices
- 1 pear thinly sliced
- 2 green onions thinly sliced
- 6 eggs
- 3 tbsp nutritional yeast
- 1/2 cup full fat coconut milk
- 1/4 tsp salt
INSTRUCTIONS
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Preheat oven to 350 F and grease a 9 inch pie pan. In a medium bowl combine coconut oil and flour in a bowl and cut with a fork until crumbly. Add in the rest of the ingredients and stir well to combine. Allow to sit for 5 minutes to absorb, and add additional water if needed. Place in the oven and bake for 10 minutes.
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In a medium sized bowl whisk together eggs, coconut milk, nutritional yeast, and salt.
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Place oil in a 9 or 10 inch skillet over medium high heat. Add onion and garlic and sauté for 4-5 minutes. Add asparagus to the skillet and sauté for 5-6 minutes, until cooked.
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Distribute the asparagus mixture evenly throughout the prepared crust, layering the pear slices in.
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Pour the eggs into the crust over the vegetables and pear. Top with sliced green onions.
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Bake for 30-35 minutes, or until the egg mixture is set.
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