Springtime Asparagus Quiche {Regular or Gluten-Free}

Can you believe it’s springtime already?

Somehow, it just snuck up on me…oops…sneaked up on me {Click here for a little history of how the word snuck finagled its way in to the dictionary}.

And, whether your a sneaker or a snucker, there’s no disputing the fact that springtime heralds in some fantastic produce….Strawberries…artichokes…and ASPARAGUS!

Growing up, asparagus was one of my favorite veggies.  My grandmother Edith always served it for Easter brunch {ALWAYS with the requisite hollandaise sauce}.

These days, one of my favorite ways to enjoy asparagus is grilled or roasted.  Last week, I heated the oven to 450 degrees, rubbed some asparagus stalks with olive oil, sprinkled them with salt and pepper, and roasted those lovely green stalks until just tender.  Delicious!  And, SO easy.

But, I wanted more!

So, the other night I made an asparagus quiche.  The recipe is adapted from my “go-to” quiche recipe from one of my ALL TIME favorite cookbooks that was given to me by my best friend when I was starting my nutrition studies.

It is Mollie Katzen’s Moosewood CookbookAWESOME {Vegetarian} cookbook.

Here’s the recipe with my gluten free adaptations in orange.  {Note:  I made this using a pre-made gluten-free pie crust from Whole Foods.  I have decided that in this life, there are pie crust makers and non-pie crust makers.  I definitely fall in to the latter category…}

Springtime Asparagus Quiche

  • 1  pie crust {Use your favorite recipe or use a pre-made pie crust.  My favorite is Whole Food’s Gluten Free Pie Crust}
  • 1 1/2 cups grated cheese {I used Gruyere}
  • 1 tablespoon butter
  • 1 medium onion, finely chopped
  • 1 cup chopped fresh asparagus
  • 4 eggs
  • 1 1/2 cups milk
  • 3 tablespoons flour {Or use any gluten free flour such as white rice flour, brown rice flour, or sorghum flour}
  • 1/4 teaspoon salt
  • 1/4 teaspoon dry mustard

Preheat oven to 375 degrees.  Cover pie crust {unbaked} with grated cheese.  Saute onion in butter until translucent.  Add asparagus and saute BRIEFLY.  Cover cheese with sauteed veggies.  In a mixing bowl, beat together eggs, milk, flour, salt, and mustard, and pour mixture over cheese and veggies.  {Note: It’s best to place the pie crust on top of a baking sheet, as it is my experience that the mixture tends to OVERFLOW, and you definitely do not want quiche mixture oozing all over your oven.}  Bake for 40-45 minutes, or until solid in the center when jiggled.

The great thing about this quiche is that you can make it with any cheese and veggie combination that you want.  I’ve made it with onion, cheddar, broccoli and tomoatos, as well as with onion, mushrooms, and Swiss.  There is absolutely  NO WAY you can go wrong with this quiche recipe.


Are you a “sneaker” or a “snucker” ?  What’s your favorite all time cookbook?  Do you love asparagus as much as I do?  Are you a pie crust maker???

I would LOVE to hear from you!  Please click here to leave a comment, ask a nutrition question, or leave a suggestion for The Spicy RD.  Or, if you enjoyed the post, please share it below!





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  1. David, the Gross one says:

    Strange you should ask about favorite cookbooks! In my case, the favorites are not exactly cookbooks but two books on how to cook and why. The author of both, Harold McGee, is a Caltech graduate chemist. He analytically studied the “hows and whys” of cooking so that all can understand what needs to be done during cooking. His first book is entitled “On Food and Cooking, The science and lore of the Kitchen” published by Scribner in its Revised Edition, 2004. His second is entitled “Keys to Good Cooking, A Guide to Making the Best of Foods and Recipes” published by The Penguin Press, 2010.
    With these two scientifically-based books backing you up, you will never mess up again.

    David, the Gross one

    P.S. Even Jacques Pepin uses his book!

  2. EA-The Spicy RD says:

    I’ll have to borrow those books from you! Here’s another I just found on Amazon that you might like: It’s called “What Einstein Told His Cook:Kitchen Science Explained,” by Robert L. Wolke.

  3. This quiche looks amazing! I, like you, just love roasted asparagus. They are so delicious!
    Thanks for sharing this recipe. I am going to have to give it a try.

  4. It so doesn’t feel like spring here, maybe this week. I adore asparagus. We’re doing a spring veg newsletter may have to link to this quiche. And I’m so not a pie crust maker. I like the whole foods option for this (so sneaky!).

  5. OMG this recipe looks divine! I just bought aspargus yesterday too!

  6. I love Mollie Katzen! Her recipes are always so straightforward and focus on bringing out the flavors of the ingredients. I’m very happy that it’s asparagus season too, it’s a staple in my house during spring.

  7. thanks for joining us on how Aussie trip 🙂 first class quiche


  1. […] Savoring the Thyme.  I think I might have divulged my pitiful pie crust making skills before {See this post on Quiche}, so I will be making this BEA-U-TI-FUL pie with my old stand pie gluten-free pie crust […]

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