These lovely gluten-free mini spring vegetable quiches are the perfect addition to your Easter table.
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.
These gluten-free Mini Spring Vegetable Quiches from @foodiephysician are the perfect addition to your Easter table.Click To Tweet
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.
Mini Spring Vegetable Quiches
- 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
- 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
- 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.