Asparagus Feta Quiche
Like all of my low carb quiches, my Asparagus Feta Quiche does not disappoint….and Peter was quick to add that this one in particular could be an award winner.
Shopping your Fridge
There’s only one thing I like better than shopping at Costco and that’s shopping my own fridge! A kitchen hack that I frequently share is that you shop your own fridge FIRST…then go to the market to fill in the missing items you need. Last time I went to Costco I picked up a 50lb package of asparagus (just kidding, it was more like 5lbs, but it seemed huge). After having asparagus with dinner and then asparagus as an appetizer I still had about 1/2lb of asparagus left over when I shopped my fridge.
What needs to be used?
The left over asparagus coupled with some feta and eggs and cream was the ticket to this Asparagus Feta Quiche. And here’s the thing about my fridge…I almost always have the basics for ANY quiche. Having almond flour, butter, eggs, cream and onions pretty much always on hand helps pull together many amazing quiche or frittata variations.
This time I happened to have some asparagus and feta cheese, so Asparagus Feta Quiche was what was on my menu for dinner. Pretty easy to pull together and great served hot, luke warm or chilled…it happens to be a winner EVERY TIME!!!
- 1 ½ cup almond flour
- ¼ cup butter salted
- ½ tsp salt
- ½ tsp garlic powder
- 1 tsp olive oil
- 4 large eggs
- 1 cup heavy cream
- ½ tsp salt
- 1/4 tsp black pepper
- 1/2 lb asparagus chopped to 2” bits
- 1 cup onion finely chopped
- 1 cup feta crumbled
- Preheat oven to 350*. In a bowl toss together the almond flour, salt and garlic powder. Melt butter in microwave safe dish. Pour melted butter over almond flour mixture. With a fork, mix all together.
- In a low round dish (11″-12″ wide…it’s bigger than a regular 9′ pie dish) a press the mixture evenly into the bottom of the dish and up the sides. Use the bottom of a flat glass or the back of a spoon to smooth and evenly distribute your crust while cleanly finishing the top edge of the dish.
- With a fork poke several holes in the bottom of the pie to help prevent any bubbling. Place in 350* oven for 10 or so minutes. You don’t need to brown the crust at this point as you will be putting it back in the oven later.
- Once the crust is done take out to cool a bit and then put in fridge to cool some more while you are prepping the filling.
- While the crust is baking slice the asparagus and chop the onion. In a large skillet heat a tsp of olive oil and the gently saute the onion and asparagus for 5-6 minutes or until the onion has softened and the asparagus is tender, but not limp.
- In a large bowl combine eggs, cream, salt and pepper. With a hand mixer beat the egg mixture until frothy (about 3 mins on low).
- In the cooled pie crust add each of the ingredients in layers. First ½ the asparagus and onion, ½ the feta cheese. Then gently pour the 1/2 the egg mixture over the top of the asparagus and feta. Then layer the other half of the asparagus and onion. Drizzle the other half of the egg mixture over the second layer of asparagus. Sprinkle on top the remaining feta cheese.
- Carefully place quiche dish on lower rack in 350* oven for 30 minutes. Then move quiche to upper rack for another 15 or so minutes.
- Remove from oven when the center is set and let cool. Serve with a gorgeous french bistro side salad and sliced avocado.
- This quiche is great for dinner, a ladies luncheon, breakfast or really anytime.
- *** The size of your tin or baking dish matters. If you use a regular 9″ pie dish you will have too much of the egg mixture filling. You can use any size tin you like, just adjust your baking time (deeper dish requires a little more time to cook the center…and a shallow dish will be closer to my time line originally stated in the recipe.