Asparagus Gruyere Quiche

<article> <section> <p align="justify">Quiche is an essential part of any cook’s repertoire—it looks good, tastes great, and helps you use up any odds and ends you have in the fridge. What’s not to love? Answer: The carb-loaded crust! Rather than give up the buttery, flaky vehicle that contrasts so well with that creamy, cheesy filling, we’ve opted for a low-carb version. Extra cheese doubles down on flavor, while butter lends the texture you crave.</p> <h2>Nutty for Nutmeg</h2> <p align="justify">Made from the seed of an Indonesian tree—which also produces the spice mace—nutmeg has a unique flavor. Popular in baked goods, it’s also an essential element in many classic French and Italian dishes. Whenever you’re making a cream sauce, add a dash of nutmeg to take it to the next level! Besides amping up the flavor, you’ll also get some serious health benefits. Nutmeg is a proven antibacterial agent that can help prevent tooth decay. Eaten with a meal, it aids digestion and may help prevent stomach ulcers. Nutmeg also can help ease symptoms of depression and even improve memory. Plus, it may help reduce insomnia. Talk about a superfood!</p> <h2>I Can’t Believe It’s Not Eggs</h2> <p align="justify">Far beyond simple decoration for kitschy toys from the 1970s, chia seeds are tiny protein-packed powerhouses. Combined with ground flax meal and water, these super seeds create a sticky, gelatinous substance that you can use in place of eggs in many recipes. They’re a standby on a vegan diet, and also when you want to add protein and other nutrients to a dish. Chia seeds are 40% fiber—one of the highest-fiber foods in the world! That soluble fiber fills you up and may help you lose weight by eating less. Fiber also acts as a prebiotic, feeding good bacteria and improving your gut health. A happy gut leads to improved digestion, better blood sugar regulation, and even a better mood!</p> </section> <hr class="divider-15 divider-thick mx-auto"> <section class="recipe"> <h2 itemprop="name" align="center">Asparagus Gruyere Quiche</h2> <div class="prep"> <span> <meta itemprop="prepTime" content="PT15M">Prep Time: 15 minutes</span> <span> <meta itemprop="cookTime" content="PT1.5H">Cooking Time: 1.5 Hours</span> <span> <meta itemprop="recipeYield">Serves: 6 </span> </div> <h3>Ingredients:</h3> <b>For the Crust:</b> <ul class="ingredients no-bullet"> <li itemprop="recipeIngredient">½ teaspoon chia seeds</li> <li itemprop="recipeIngredient">1 tablespoon golden flax meal</li> <li itemprop="recipeIngredient">3 tablespoons water</li> <li itemprop="recipeIngredient">1 cup almond flour</li> <li itemprop="recipeIngredient">2 tablespoons coconut flour</li> <li itemprop="recipeIngredient">½ cup gruyere, shredded</li> <li itemprop="recipeIngredient">½ stick butter, chilled and cubed (about ¼ cup)</li> </ul> <b>For the Filling:</b> <ul class="ingredients no-bullet"> <li itemprop="recipeIngredient">4 large eggs</li> <li itemprop="recipeIngredient">1 cup heavy cream</li> <li itemprop="recipeIngredient">¼ cup sour cream</li> <li itemprop="recipeIngredient">1 teaspoon salt</li> <li itemprop="recipeIngredient">¼ teaspoon grated nutmeg</li> <li itemprop="recipeIngredient">1½ cups gruyere, shredded (about 6 ounces)</li> <li itemprop="recipeIngredient">1 tablespoon olive oil</li> <li itemprop="recipeIngredient">1 pound asparagus, trimmed and cut into 2-inch pieces</li> <li itemprop="recipeIngredient">1 medium shallot, sliced fine</li> <li itemprop="recipeIngredient">½ teaspoon fresh thyme (or ¼ teaspoon dried thyme)</li> </ul> <hr class="divider-50 divider-medium"> <h3>Instructions:</h3> <b>For the Crust:</b> <ol itemprop="recipeInstructions"> <li><p align="justify">Grind the chia seeds in a mini food processor or spice grinder. </p></li> <li><p align="justify">In a small bowl, combine the ground chia seeds, flax meal, and water. Mix well and leave to stand for 10 minutes to thicken.</p></li> <li><p align="justify">While the flax egg thickens, add the almond flour, coconut flour, and shredded cheese to a large bowl and mix well. </p></li> <li><p align="justify">Using a fork, cut the cold butter into the flour mixture until sandy crumbs form.</p></li> <li><p align="justify">Add the flax egg to the mixture and stir well to form a dough. Chill in the refrigerator for 30 minutes.</p></li> <li><p align="justify">Preheat the oven to 350⁰F.</p></li> <li><p align="justify">Press the chilled dough into a pie pan, being sure to cover the bottom and extend up the sides. Use a fork to prick the bottom of the crust all over to prevent puffing.</p></li> <li><p align="justify">Bake the crust for 10 minutes; remove from oven and set aside.</p></li> <p><b>For the Filling:</b></p> <li><p align="justify">In a large bowl, whisk together the eggs, heavy cream, sour cream, salt, and nutmeg. Stir in the shredded cheese. Set aside.</p></li> <li><p align="justify">In a large skillet over medium-high heat, heat the olive oil. Add the asparagus and shallot. Sauté until the asparagus has softened and the shallot is translucent, about 5-8 minutes. </p></li> <li><p align="justify">At the end of cooking, stir in the fresh thyme. Allow the asparagus mixture to cool slightly, 3-5 minutes, then arrange in the prepared pie crust.</p></li> <li><p align="justify">Pour the egg and cheese mixture over the asparagus in the crust. Tap on the counter several times to release any bubbles.</p></li> <li><p align="justify">Bake at 350⁰F for 45-60 minutes or until mostly set—the quiche should still jiggle slightly in the center and be lightly browned at the edges. You can also test with a toothpick in the center; it should come out clean but slightly moist. </p></li> <li><p align="justify">Serve garnished with a little more thyme. This quiche is delicious served warm, room temperature, or cold!</p></li> </ol> </section> </article>