Prepare this versatile Seasonal Quiche recipe at any time of the year, using whatever vegetables you have on hand. “At home, I often make quiche for dinner and if we have leftovers we enjoy it for breakfast. In springtime, it’s wonderful to make with fresh asparagus. In the Café we like using gluten-free crust mixes to ensure a flaky crust, but the real secret to its delicious taste is the freshly grated nutmeg.” -Pat Brett, Kimberton Whole Foods Founder

Photo by: Seneca Shahara Brand

You can find this recipe in Kimberton Whole Foods Cookbook: A Family History with Recipes, available in all Kimberton Whole Foods stores.

Serves 6 to 8

What You’ll Need

• 2 cups gluten-free flour mix I prefer Bob’s Red Mill Gluten Free 1 to 1 Baking Flour or Pamela’s Gluten-Free All-Purpose Flour Artisan Blend)
• 1 teaspoon salt
• 1 tablespoon raw sugar, optional
• ½ cup (1 stick) cold unsalted butter, cut into 8 pieces
• ½ cup cold water, plus more if needed
• 8 ounces shredded cheese (choose one or a combination of Gruyere, Gouda or Swiss)
• 12 asparagus spears
• 3 large eggs
• 1 ½ cups half-and-half or light cream
• ½ teaspoon Himalayan pink salt
• ½ teaspoon ground black pepper
• ½ teaspoon ground nutmeg (freshly grated is ideal)

Instructions

Lightly butter an 8- or 9-inch pie dish or a quiche pan with removable bottom. Using a food processor, blend together flour, salt and sugar. Add butter and pulse until butter is the size of a pea. Slowly pour water in through feed tube while pulsing briefly on and off. Stop when dough starts holding together. If needed, add more water than specified. Shape dough into a ball with your hands and cover in plastic wrap. Refrigerate for at least 20 minutes.

Preheat oven to 350 F. Remove dough from refrigerator and roll crust out between 2 sheets of parchment paper or plastic wrap. Peel off top sheet of parchment or plastic and then invert the crust into pie dish and remove bottom layer of parchment or plastic. Trim the overhanging edges of crust and crimp edges to your liking. Sprinkle cheese evenly over the bottom of crust and lay asparagus spears down, fanning out like the spokes of a wheel.

Place pie dish on a large, rimmed baking sheet to catch any drips that might occur when adding the egg mixture. Whisk together eggs, half-and-half, salt, pepper and nutmeg. Gently pour this mixture over cheese and asparagus. Keep pie dish on baking sheet and bake for about 45 minutes. Remove from oven when the top is just beginning to brown and the center of the quiche appears set. Serve warm or at room temperature.