Description
This Gluten Free Asparagus Dill Quiche is an easy spring brunch recipe made with eggs, cottage cheese, fontina, and a store-bought gluten free crust.
Ingredients
Units
Scale
- 1 frozen gluten free pie crust (I like this brand)
- 1 tablespoon butter or olive oil
- 1 medium to large shallot, sliced thinly
- 3 garlic cloves, minced
- 1 bunch of asparagus
- 1 small bunch fresh dill, roughly chopped or pulled apart into small pieces
- 8 eggs
- 1/3 cup cottage cheese, (*blended or not)
- 1/4 teaspoon each salt and pepper
- 1/4 cup grated frontina cheese (smoked cheddar, feta or goat cheese works great too)
Instructions
- Preheat your oven to 375 degrees. Place the pie crust in the middle of a baking sheet tray.
- Saute the butter/oil, shallots, garlic and a pinch of each salt and pepper in a small saucepan over medium heat for 2-3 minutes. Just want to just cook the shallots and garlic slightly. Remove and let cool.
- Cut 2 inches off the ends of the asparagus and discard. Cut the asparagus into 2 inches pieces and place in your prepared pie crust. Add in the sauted shallots and garlic – spread around to evenly distribute. Repeat with the dill.
- In a mixing bowl, whisk together the eggs, cottage cheese and salt and pepper, until incorporated. Slowly pour into the pie crust. Sprinkle the cheese on top.
- Place the quiche (and the baking sheet tray) on your middle rack in your oven. Bake for 45 minutes or until the center of the quiche is set and doesn’t jiggle or move. To test this, lightly press down on the middle with 1 or 2 fingers. If it is firm – it’s done. Remove from the oven and let cook for at least 10 miuntes before slicing into.
Notes
- For the cottage cheese. If you don’t like the consistency of it, blend it until smooth and then mix in with the eggs. If the consistency doesn’t bother you, just measure and add into the eggs and mix. This is personal perference.
- I like to place the quiche on a baking sheet tray – in case any of the egg mixture spills over the top of the pie crust the baking sheet tray catches all the egg so it doesn’t spill in your oven.
- The quiche will rinse like a pie in your oven when fully cooked – as you let it cool it will decrease or sink in slightly. This is just the natural way eggs settle so don’t be alarmed.
- Prep Time: 5
- Cook Time: 45
- Category: Breakfast, Lunch, Side Dish
- Method: Baking
- Cuisine: French