Gluten-Free Asparagus Quiche - dummies

By Jean McFadden Layton, Linda Larsen

This gluten-free asparagus quiche recipe is suitable for special occasions. You can prepare this quiche with pork sausage, leftover vegetables, and any cheese you’d like, or add shrimp to this dish for an elegant version.

Preparation time: 20 minutes

Cooking time: 2 hours

Yield: 6 servings

2 cups long-grain brown rice

5 cups water

1/4 cup (39 grams) sweet rice flour

1/4 cup plus 2 tablespoons olive oil

1 pound asparagus, ends trimmed

9 eggs

1 cup unsweetened soy, rice, or hemp milk

  1. Preheat the oven to 350 degrees F.

    Grease a 10-inch springform pan and set aside.

  2. In a large saucepan, combine the brown rice and water. Bring to a boil over high heat.

  3. Reduce the heat to low, cover the pan, and simmer for 35 to 40 minutes, or until the rice is soft.

    Drain the rice if necessary. Cool for 15 minutes.

  4. Add the sweet rice flour and 1/4 cup olive oil to the rice. Press into the bottom and up the sides of the prepared pan.

    Place the pan on a cookie sheet.

  5. Bake the rice crust unfilled for 20 minutes.

  6. On a large baking sheet, combine the asparagus and 2 tablespoons olive oil and roll to coat. Bake for 15 to 20 minutes, or until the asparagus is tender.

  7. Let the asparagus cool for a few minutes. Chop the stems finely until you reach 3 inches from the tip end. Leave the tips whole.

  8. Arrange the chopped asparagus stems in the pie shell. In a large bowl, beat the eggs with the milk until smooth. Pour over the asparagus stems in the crust. Top with the reserved asparagus tips in a pretty pattern.

  9. Bake for 45 to 55 minutes, or until the quiche puffs, turns brown, and is firm in the center.

    Cool slightly, remove pan sides, and cut into wedges to serve.

Per serving: Calories 504 (From Fat 215); Fat 24g (Saturated 5g); Cholesterol 319mg; Sodium 114mg; Carbohydrate 55g; Dietary Fiber 5g; Protein 17g.