Hello Wednesday! Hope you are all having a bright and blessed day. I tell you what, it is getting hard to choose what recipes to share. I have a stock pile of ones to share with you all and I can’t decide on an order. Do I post savory? Do I post sweet? Decisions. Decisions.
Today I opted for savory. I was prepping food a couple of weeks ago (something I’ve done a lot of lately, I’ve already spent at least 5 hours this week prepping meals to just bake or veggies to just cook) and I was staring at some asparagus. What am I going to do with this asparagus. Quiche. It just popped in my mind. It seemed so natural and sounded incredibly delicious.
As I was making the crust, I was further prompted, add Parmesan. I am not going to argue with that! Granted, I was slightly worried about adding another fat, how that may effect the crust and bake. I was so geeked when the crust turned out beautiful. What a great flavor it had. I actually filled a whole pie pan and I have 3 mini tart shells in my freezer waiting on me to fill as well. Spinach pies? That is my current mood for them potentially.
I had plenty of taste-testers on this one. Our roofer friends agreed to share in the quiche with us one afternoon. They had never eaten quiche, let alone a gluten-free one. They praised the taste. I get a lot that many would never know my pie crust is gluten-free if I didn’t tell them. Which to me is a huge compliment. A few weeks ago when I took tarts to Bible Study, they said the same thing. That is my goal always, to make something gluten-free that tastes as good as the real thing (or better, that is an even bigger goal).
As always, that beauty of a quiche is that you can fill it however YOU like. This week I made another quiche (with a shredded sweet potato crust) with spinach, mushroom and bacon. On this Parmesan one, I put asparagus, garlic, and bacon. You can do butternut and goat cheese. Broccoli. Peppers. This list is ongoing. Have fun and be creative with it.
Gluten-Free Asparagus Bacon Quiche
- 1 batch gluten-free pie dough + 1/4 cup grated Parmesan
- 8 stems of asparagus
- 1 tbsp minced garlic
- 5 slices bacon, crumbled
- 3 eggs 1 1/2 cup cream or coconut cream
- 1 1/2 cup feta cheese
- 1 tbsp tapioca flour
- salt and pepper
Let’s Make it Happen: Make pie dough, adding the Parmesan. Refrigerate for 30 minutes. Roll out and place in a pie pan. Flute edges. Poke holes with a fork. Bake at 400 for 5 minutes. Cool. Lower oven to 325.
Toss the feta cheese with tapioca flour. Whisk eggs, cream, salt and pepper. Sprinkle asparagus, bacon and garlic into the bottom (feel free to cook garlic in some coconut oil first if you’d like), reserving a few bacon bits for the top. Stir feta mix into the egg base. Pour this into the crust. Sprinkle bacon on top. Bake for 45 minutes or until set. If the crust is browning to much, cover with foil. Cool. Slice, eat and enjoy!