These lovely gluten-free mini spring vegetable quiches are the perfect addition to your Easter table.
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Like many chefs and foodies, I usually get excited when spring is right around the corner. It’s nice to see the winter squash and root vegetables at the market making way for the fresh spring vegetables that are suddenly abundant like ramps, fresh peas, asparagus, artichokes, radishes, garlic scapes, and leeks.
I also associate Easter with the beginning of spring. Did you know that Easter always falls on the first Sunday after the first full moon after the vernal equinox? For those of you who don’t remember your 8th grade Earth Science, the vernal equinox (March 20) is significant because it’s one of the two days of the year when day and night are about equal in length all over the world.
celebrate by getting together and having a festive, spring-themed brunch. Since many of my relatives prefer savory to sweet dishes, this year, in addition to the usual pancakes and French toast, I’m going to make a savory dish. My Mini Spring Vegetable Quiches are perfect for Easter. Plus, my toddler
loves to crack eggs so I plan on getting my little sous chef to help me out with the preparations. It’s amazing but she almost never gets any shell in the bowl! Instead of baking the quiche in a pie plate, I like to bake mine in a tart pan with a removable bottom because it makes for a beautiful presentation. Or if you happen to have mini tart pans like these adorable ones that I found, then you can make individual quiches.
To make it look pretty, I put one or two asparagus tops in the center of each quiche. Finally, I make a custard with eggs, milk and Parmesan cheese and pour the custard into the shells on top of the vegetables.
Then into the oven they go until the quiches are puffed up and cooked through. Once they’re a little cool, pop them out of the pans and serve. These adorable mini spring vegetable quiches are the perfect addition to your festive, holiday table. Hopefully they’ll become a tradition in your family too.To get coupons for Bob's Red Mill products and see some more great recipes, CLICK HERE.
Recipe
Mini Spring Vegetable Quiches
Equipment
- tart
Ingredients
Crust:
- 1 ½ cups Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
- ½ teaspoon salt
- 6 tablespoons plus 1 teaspoon coconut oil, melted but not hot
- 6 tablespoons milk
Filling:
- 1 tablespoon olive oil
- 18 stalks asparagus, ends trimmed and sliced into ½-inch pieces
- 2 leeks (white and light green parts only), halved, thinly sliced and washed thoroughly
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped
- Salt and pepper
- 4 eggs
- 1 cup whole milk
- ¼ cup Parmesan cheese
Instructions
- Preheat oven to 425°F.
- Whisk the flour and salt together in a large bowl. Mix the coconut oil and milk together in another bowl. Add the wet ingredients to the dry ingredients and stir together with a fork until it forms a crumbly mixture. The dough should hold together when you compact it with your hands.
- Place equal amounts of the dough into 12 mini tart pans (or 1 large tart pan) sprayed with cooking spray. Using your fingers, press the dough into the pans to line them completely, covering the bottom and up the sides. You can use a glass or flat-bottomed measuring cup to help smooth it out. Prick the crust several times with a fork. Place the pans on a baking sheet and bake in the oven for 10 minutes. Remove the baking sheet from oven. Turn the oven down to 350°F.
- While the tart shells are baking, make the filling. Heat the olive oil in a large skillet over medium heat. Add the asparagus, leeks, garlic, thyme and a pinch of salt and pepper. Cook, stirring occasionally, until vegetables start to soften, about 8 minutes. Remove from heat.
- Whisk the eggs, milk, ½ teaspoon salt, ¼ teaspoon pepper and cheese together in a bowl.
- Place equal amounts of the vegetable mixture in the bottom of each tart shell, making sure to include one or two asparagus tops in the center of each. Pour some of the egg mixture into each tart until it almost reaches the top of the crust. Bake the tarts in the oven at 350°F until set, about 20 minutes (longer if making one large tart). Remove from oven and cool slightly, then remove from the tarts from the pans. Serve.
Nutrition
Big Rigs 'n Lil' Cookies says
Perfect dish to celebrate spring!
sonaliruder says
Thank you!
Dor says
Lovely recipe Sonali, I'll be trying these over Easter ♥ Dor
sonaliruder says
Thanks Dor, I hope you love them!
anne@cravingSomethingHealthy.com says
These are the cutest little quiches I've ever seen! I love that gluten-free flour - so easy!
sonaliruder says
Aww, thanks Anne!
Farrah says
I used to not like quiche because I was under the impression that I hated all types of cheese. :O Thankfully, I have since seen the light! This looks amazing! 😀
P.S. Sienna is adorable! 😀
sonaliruder says
I'm so glad you saw the light too! Life without cheese sounds so sad. Thanks Farrah 🙂
Beverley says
Sienna gets more and more beautiful every day and she is so lucky to have a chef for a mother. Great recipe , thank you both xoxo
sonaliruder says
Awww, thanks Beverley, you're so sweet 🙂
EA-The Spicy RD says
So fun! My kids like quiche, but I am not a pie crust maker, so I usually opt for the ready made gluten-free crust from Whole Foods. I love that you can just press the dough down with your finger with your Mimi quiches-genius!
sonaliruder says
Thanks EA, this crust really is so easy!
Tara Rochford says
I love using that one-to-one flour! These quiches look super tasty too 🙂
sonaliruder says
Thanks Tara, the flour rocks!
Kalee Lundmark says
These look so good, and festive! You are brave to let your little one crack eggs, I haven't tried that yet, but they would be over the moon if I let them! 🙂
sonaliruder says
Thanks Kalee! Yeah, the egg cracking was definitely a bit scary at first, but now she's a pro! Go for it 🙂
Rosey Rebecca says
Oh wow, these look so delicious and love the cute individual pans! I am so excited for spring vegetables and for spring in general. Last year I worked at a little market that only sourced produce from local farms, including their own. I loved seeing all the produce come in and learning what was in season. It's really much tastier to eat in season. I also love spring bc my birthday is March 21! When I was born my bday was the first day of spring and I lived on Spring St. growing up!
sonaliruder says
Thanks Rebecca! That sounds like an awesome job 🙂 Happy early birthday!
Rebecca Pytell says
These are adorable!
sonaliruder says
Thanks Rebecca!
Jessica Levinson says
These are too cute, just like sienna!!
sonaliruder says
Awww, thanks Jessica! I love those little tart pans and Sienna loves playing with them too 🙂
Kristy Sayer @ Southern In Law says
These are so cute - and I bet they're so delicious too!
sonaliruder says
Thanks, Kristy! They turned out great- my daughter enjoyed them too 🙂
Erin says
Love these for Easter! And any other time for that matter:) I can't get over how adorable your daughter is!
sonaliruder says
Awww, thanks Erin!
Elizabeth Shaw says
These are perfect! And I totally have the baking blend in my cabinet right now- pinning to try this! You're little one is adorable too by the way!!
Oh, and double thanks for the science lesson- apparently I didn't listen when I was in school lol!
sonaliruder says
Thanks, Liz! Sienna had so much fun playing with the dough. And about the Earth Science, I had to look it up 🙂
Wendy says
Oh, Wow! Love these. Perfect for Easter - and gluten free too! Your daughter is so cute.
sonaliruder says
Thanks so much, Wendy!