Gluten-Free Spring Quiche

1

Prepare and parbake the crust as directed. Separate one of the eggs, beat the white well, and brush the parbaked crust with a thin layer of egg white. Return the crust to the oven for 3-5 minutes to set the white. This will create a barrier between crust and custard and keep the crust crisp. Reserve the remaining egg white and yolk to use in the custard.

2

While your crust is baking, prepare your fillings. In a wide skillet add 1 Tbsp of olive oil on medium heat. Once that warms add your sliced leeks and saute until soft. Then add your asparagus and continue to cook until bright green.Next fold in your spinach until wilted and remove from the heat. Set aside to cool until the dish is ready to assemble.

3

To make the custard, add your eggs, milk, salt and pepper to a bowl, whisk until incorporated. Then shred your cheese, (if using) and preheat your oven to 350°.

4

Add your cooked veggies to the bottom of your par-baked pie crust, then your grated cheese in an even layer.Pour your custard over top. If you have a lot of custard left over, remove some of the filling ingredients and bake the extra custard and fillings in greased muffin cups for a little treat.)

5

Carefully transfer the quiche to the oven and bake until the top is golden and puffed, and a knife inserted near the center reveals no liquid, 45-60 minutes. Rotate the quiche once or twice for even baking. Take care not to overbake or the custard will turn grainy.

6

Allow the quiche to cool and set for 20 minutes before serving. Slice into pieces and serve as you wish. You may store any leftovers in the fridge for up to 5 days. To freeze quiche, place cooled slices in an airtight freezer-safe container and freeze for up to 3 months. To reheat, place slices in a 350º oven or toaster oven until heated through, 15-20 minutes or as needed.