Gluten-Free Asparagus and Leek Quiche (Dairy-Free)

gf quiche leek and asparagus


Quiche can be a little bit of a challenge when feeding someone who is gluten-free, dairy-free and meat-free… that’s when this recipe comes to the rescue.

My previous favorites were ham, mushrooms and lots of mature Cheddar; roasted red peppers with goat cheese, and smoked salmon with broccoli.

As time moved on, my quiche evolved. Here the pastry/crust from brown and glutinous rice flours, egg, coconut oil and water; the custard base is made with full-fat coconut milk, eggs and nutritional yeast. Adding asparagus* and sautéed leeks was the perfect combination. I enjoyed this quiche, chilled, with a side salad for lunch and dinner.

* I have also made this successfully with broccolini instead of asparagus


GLUTEN-FREE ASPARAGUS AND LEEK QUICHE (dairy-free)

makes one 23 cm (9 inch) quiche


Ingredients

for the pastry/crust

  • 100 g (1/2 cup and 2 tablespoons) brown rice flour
  • 75 g (1/2 cup and 2 tablespoons) glutinous (sweet) rice flour
  • 100 g (7 tablespoons) virgin coconut oil
  • 1 large egg, beaten
  • 1 tablespoon water

for the custard

  • 5 large eggs
  • 100 ml (1/3 cup and 1-1/3 tablespoons) water
  • 2 tablespoons flaked nutritional yeast
  • salt and pepper to taste
  • 1 – 400 ml (14 fl oz) can full-fat coconut milk (you will not use it all)

for the filling

  • 200 g (7 oz, about one medium) leek, trimmed, thinly sliced, sautéed in 1 teaspoon oil
  • 100 g (3.5 oz) trimmed asparagus, cut into 5 cm (2 inch) pieces


Method

1. Preheat oven to 180 C / 350 F.

2. To make the pastry/crust, mix together the rice flours. Rub/cut in the coconut oil, and then add the egg and just enough water to make a smooth dough. The texture should be similar to that of plasticine (play-doh).

3. Press the dough evenly into one 23 cm (9 inch) fluted quiche dish to create a pastry case/pie crust. Bake in middle of preheated oven for 10 minutes.

4. Meanwhile, make the custard. In a measuring jug, mix together the eggs, water, nutritional yeast, salt and pepper. Make the total volume of the mixture up to 565 ml (2-1/3 cups) with coconut milk. Stir and test for seasoning (unless you’re squeamish about eating raw eggs).

5. When the pastry/crust is ready, scatter in the sautéed leeks and asparagus. Slowly add the custard and bake in the preheated oven for 45-50 minutes, or until just set in the middle.

6. Let cool slightly/chill before slicing. Enjoy!

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