Wow your brunch guests with a stunning primavera quiche. 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 totally Paleo-friendly!
Yield: 6 servings
Active Time: 15 minutes
Total Time: 45 minutes
For the filling:
1 bunch asparagus, bottoms trimmed
1 small bunch broccolini
1/2 small zucchini, thinly sliced
1/2 cup frozen peas, defrosted
1/4 cup nutritional yeast
1/3 cup coconut milk
1 teaspoon salt
Freshly ground pepper, to taste
Preheat oven to 350 degrees.
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.
Photo credit: Paul Delmont
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