Last Update: May 6, 2025
Few dishes strike the perfect balance between elegance and comfort quite like a well-made quiche. Golden and flaky on the outside, creamy and savory on the inside, a quiche can transform a casual brunch into a memorable occasion. Whether you’re hosting friends or treating yourself to a slow Sunday morning, crafting a showstopping quiche is easier than you might think.
Here are 7 reminders to ensure you bake the perfect quiche every time.
Here’s how to read the terms on your carton to choose the best eggs for your next bake.
Get ready to impress your guests. Overflowing with a bounty of green spring vegetables, this savory tart relies on a gluten-free almond-thyme crust to bring all the flavors together. Bonus: Because the recipe doesn’t call for any gluten or dairy, it’s also Paleo-friendly.
Yield: 6 servings
Active Time: 15 minutes
Total Time: 45 minutes
Ingredients
For the crust:
2 cups almond flour
½ teaspoon sea salt
1 tablespoon fresh thyme leaves
2 cloves garlic
2 tablespoons olive oil
1 egg
For the filling:
1 bunch asparagus, bottoms trimmed
1 small bunch broccolini
½ small zucchini, thinly sliced
½ cup frozen peas, defrosted
8 eggs
¼ cup nutritional yeast
⅓ cup coconut milk
1 teaspoon salt
Freshly ground pepper, to taste
Instructions
Preheat oven to 350°F.
Make the crust
In a large bowl, whisk together almond flour, salt, and thyme. Grate in garlic and add olive oil and egg. Mix well to thoroughly combine. Press dough into the bottom and sides of an 11×8-inch tart pan or standard pie dish. Bake 8 minutes.
Assemble the quiche
Arrange asparagus, broccolini, zucchini, and peas on top of freshly baked crust. Whisk together eggs, nutritional yeast, coconut milk, and salt and pepper in medium bowl and pour egg mixture over vegetables. Bake 30 minutes, or until center is set. Let cool slightly before slicing and serving.