Spring Vegetable Quiche with Cashew Herb Crust
This recipe almost didn’t make the blog. I whipped this up two weeks ago, photographed it, enjoyed a rare lazy brunch date with Taylor and then proceeded to delete all the photos from my camera. Major oops! Taylor however, thought it was a blessing in disguise because he really wanted me to make this again. Obviously, since I love him to pieces, I whipped up another batch.
I was inspired to make the cashew crust based off of an almond meal quiche on the blog Cookie + Kate. If you can’t find cashew meal (Trader Joe’s should carry it) you can substitute with almond meal/flour. I actually used almond meal with my first quiche and cashew meal with the second and I couldn’t tell a difference between the two. Both crusts are light, crumbly and have a sweet nutty flavor. We’re hooked and I think you all will be too.
This quiche isn’t strictly intended to be breakfast, the second time around we enjoyed this for dinner with a side salad and a few beers. Perfect weeknight meal. I actually doubled the recipe so we would have enough for our friends who joined us for dinner. I made one standard pie quiche and a dozen individual quiches (in a muffin tin) just for the heck of it. They turned out well but were a little more finicky so the recipe I’m sharing below is just for the 9 inch pie crust. It’s simple to prepare and the crust holds together wonderfully.
I hope you all enjoy this spring quiche as much as we do. If you whip it up let me know in the comments or on instagram. Cheers from Tumbleweed Farm.
Spring Vegetable Quiche With Cashew Herb Crust
Prep Time: 20 minutes Cook Time: 45-50 minutes Serves: 4Cashew Herb Crust
- 2 cups cashew meal (or almond meal/flour)
- 3 cloves of garlic, minced
- 1 Tablespoon minced fresh thyme, or 1 teaspoon dried
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/3 cup olive oil
- 1 Tablespoon + 1 teaspoon water
- 1 Tablespoon grapeseed oil (or oil of choice)
- 4 scallions, diced (white and light green parts only)
- 1 bunch of asparagus, tough ends removed, thinly sliced on the diagonal
- 3/4 cup frozen peas, thawed
- 4 large eggs
- 1/2 cup cashew milk (or dairy milk)
- 4 ounces gruyere cheese, grated (about 1 cup)
- pinch of crushed red pepper flakes
- healthy pinch of salt and pepper
- Microgreens for garnish, optional
- Preheat the oven to 400F. Grease a 9 inch pie plate with oil. In a mixing bowl, stir together the cashew meal, garlic, thyme, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.
- Press the dough into your prepared pie plate until it is evenly dispersed across the bottom and up the sides. Bake until the crust is lightly golden and firm to the touch. About 18-20 minutes.
- In a large skillet over medium high heat warm the oil. Stir in the diced scallions and asparagus and sauté until the asparagus is crisp tender. About 5 minutes. Add the peas and remove the pan from the heat.
- In a mixing bowl whisk together the eggs, milk, cheese, crushed red pepper flakes, salt and pepper. Add the cooked veggies and stir until well combined. Pour mixture into the pie crust and place back in the oven. Cook until the center of the quiche is firm to the touch and cooked through. About 30-40 minutes. Let the quiche cool for about 5 minutes before slicing and serving.
Notes*The crust recipe is adapted from the blog Cookie + Kate *Use this recipe as a guide and adjust measurements and ingredients as necessary *Cooking times will vary depending on your ingredients and specific oven *Have fun in the kitchen