There’s nothing quite like a leisurely brunch. I have tiny children so to me that’s a bit of a foreign concept, but making this quiche feels like I’m at a fancy brunch in fancy pants. With fancy mimosas. Whisk eggs, milk, cheese, and veggies and voila, you’ve made a quiche! Bravo. But what sets this veggie-packed number apart from all the rest? The shockingly simple and irresistibly delish crust. It tastes BEYOND. No skills required. If you’ve made my Mediterranean Veggie Quiche or Smoked Salmon Quiche, you know it’s magic!
Ingredients
Eggs: You’ll need 5 large eggs to form the base of the quiche. Milk: We’re using milk in lieu of traditional heavy cream to lighten up the quiche. You can use cow’s milk, oat milk, half and half etc. Just make sure it’s unsweetened. Asparagus: Our star veggie! Be sure to remove the woody ends. Goat cheese: I just love creamy goat cheese in quiche. I recommend using log-style versus pre-crumbled for the best texture. Parmesan cheese: A sprinkle of parm on top adds another layer of umami deliciousness. Shallots: There’s something special about the delicate flavor of shallots. You can totally use onion, too. Crust: Whole wheat flour is the base, plus a mix of ice water (to help with flakiness) and oil (avocado oil, but any neutral oil works well. Woodsy thyme in the crust pairs swimmingly with fresh asparagus. I’ve tested this with all purpose flour and that works, too! Garlic: A must for flavor. Dijon: This adds that little unexpected flavor touch. Optional!
Let’s make it! (step by step)
Oh snap. Why is my quiche soggy?
A soggy bottom is any quiche baker’s worse nightmare! It could be because:
Can I make quiche ahead?
We all love to make quiche in advance, I get it. You can make it up to 2 days in advance. Bake the quiche, let it fully cool, then reheat when you’re ready to serve at 325F for about 15 minutes, or until heated through.
Serving ideas
I like to serve this with an acid-forward side salad (love this 5-minute Mediterranean dressing or apple cider vinegar dressing). Bonus points if you whip up a spread complete with healthy blueberry muffins.
Storage
You can store leftovers in an air tight container for up to 4 days. You can also freeze the baked and fully cooled quiche by wrapping in foil. It will keep for up to 3 months. Then remove the foil and bake from frozen.
How to reheat
This reheats super well. You can always nuke a slice in the microwave for the ease. For that lovely crisp crust, warm the quiche in the oven at 350F for about 25 minutes.
Let me know if you make this gem by leaving a comment and star rating below. I adore reading your feedback!
1 cup white whole wheat flour ½ tsp dried thyme ½ tsp fine sea salt ¼ cup oil (I used avocado oil) ¼ cup cold water
For the quiche:
2 tsp olive oil ½ cup chopped shallots (or onion) 2 cloves garlic, minced 2 cups asparagus, woody ends removed and chopped into 1-inch pieces ½ cup goat cheese, crumbled 5 large eggs ¾ cup milk (I used oat milk) 1 tsp Dijon mustard ½ tsp fine sea salt 2 tbsp grated parmesan cheese
