April 15, 2021 by Max Baroni
This gluten-free, vegetarian quiche is light + custardy with a buttery fonio crust and just the right amount of goat cheese tang. A fonio crust adds a slight crunch to this quiche, giving it more of a texture than the traditional store-bought pastry dough. It freezes incredibly well and can last up to a week in the fridge or months in the freezer.
If you’ve never made a quiche before, fear not, it’s easier than pie. It might sound intimidating but it’s not far off from the prep that goes into an omelette. The filling for this quiche can easily be subbed out for other veggies or even meat, but we love the springy combination of charred asparagus, leeks, and goat cheese.
- 1 cup Yolélé fonio, cooked according to package and cooled
- 1 ½ cups oat flour
- 1 cup almond flour
- 1 teaspoon kosher salt
- 8 tablespoons butter, cubed and chilled
- 1 egg yolk
- ½ tablespoon olive oil
- 8 asparagus spears, ends removed
- 1 leek, sliced into ¼” rounds and washed
- 3 scallions, thinly sliced
- 6 large eggs
- 1 cup milk
- 1 cup (8 oz) goat cheese, crumbled
- Salt + freshly ground black pepper
- 01 . To prepare the dough:
Mix all dry ingredients together with butter by sanding: rub your hands together quickly through the mixture to fully incorporate the butter so the end product looks like sand. Once fully incorporated, transfer to a mixing bowl.
- 02 .
Add the egg and cooked and cooled fonio to butter mixture and knead until dough is formed. Cover tightly with saran wrap and place in the fridge for at least 30 minutes.
- 03 .
Press out the dough into a circle on the saran wrap until slightly bigger than the pie dish, making sure the crust is ¼-inch thick. Butter the pie dish and place upside down on top of the dough and flip together. Your dough should mold easily into the dish. Tear off any excess dough.
- 04 . To prepare the filling:
Preheat the oven to 375°F. In a large cast-iron skillet, heat olive oil over medium-high heat.
- 05 .
Add the asparagus and lightly char both sides, about 3 minutes. Remove asparagus and set aside.
- 06 .
Turn the heat down to medium and add another teaspoon of olive oil to the skillet. Add leeks and scallions to the pan and cook until slightly charred and wilted, about 3 minutes.
- 07 .
In a large bowl, whisk together eggs and milk. Stir in the crumbled goat cheese and season with salt and pepper.
- 08 .
Place asparagus pieces, leeks, and scallions on the bottom of the crust. Pour the egg and cheese mixture over the vegetables and into the crust. Bake the quiche for 45 minutes or until quiche is set and slightly golden brown. Let quiche stand for 15 minutes before serving.