Inside: My recipe for a seasonal, keto-friendly, low carb asparagus quiche with a delicious herbed crust!
Spring is in the air! Finally. (Anyone else feel like winter had a hard time letting go there at the end?)
We spent our morning weeding the garden and then planting a few vegetables, herbs, and a salad garden.
It felt really good to be out in the dirt, working together as a family to grow something that we can eat and enjoy all season long. We’ve made a commitment to eating more local, seasonally available produce this year, and I can’t think of something more local than our backyard.
We also love the farmer’s markets and feel especially grateful to live in a state that has so much amazing produce available. Sometimes I get a bit too excited and pick up a bunch of things and come home without a clue of how I am going to prepare them.
But it’s also fun to get creative in the kitchen, right? Today I found myself with some amazing organic, pastured eggs, a large bunch of dill, some tender fresh asparagus, and small white onions.
And then it came to me.
A low carb asparagus quiche full of fresh spring flavors.
Yes! Yes! Yes!
If we’re being honest, I have to admit that I’m not a huge fan of tradition low carb crustless quiche. I am a crust girl ALL the way, so I knew I needed some sort of flaky, savory, delicious low carb crust.
Ready to try this low carb asparagus quiche? Let’s get started!
Herbed Low Carb Pie Crust Recipe
A deliciously flavored low carb pie crust made with a mix of coconut and almond flour.
- 1/3 cup coconut flour
- 1 cup almond flour (NOT almond meal)
- 1/2 tsp xantham gum (optional)
- 1/2 tsp kosher salt
- 1/4 tsp garlic powder
- 1/2 tsp italian seasoning
- 1 egg
- 1/3 cup olive oil
Preheat oven to 375.
Mix coconut flour, almond flour, xantham gum (if using) and all spices in a medium bowl.
In a small bowl, beat egg and oil until well mixed.
Pour egg/oil mixture into flour and stir until a soft dough forms.
Place dough into a 9 inch pie plate and press evenly into the dish. I'm all about the rustic look here.
Par-bake crust for 5 minutes and set aside to cool. Crust is now ready for filling.
Low Carb Asparagus Quiche (Keto-friendly)
A low carb asparagus quiche full of spring flavors!
- 1 bunch asparagus, about 2 cups
- 2 tsp olive oil
- 1/3 cup thinly sliced white onion
- 1/3 cup chopped fresh dill
- 1 par-baked savory herb crust or your favorite crust recipe
- 4 eggs
- 1/3 cup half and half or whole milk
- 1/2 tsp kosher salt
- dash hot sauce, optional
- 1/4 tsp nutmeg
- 1/3 cup grated cheese (I used cheddar, but gruyere or parmesan would be great, too!)
Preheat oven to 375 degrees.
In a medium sized pan, place asparagus and cover with water. Bring to a simmer, and continue to cook for about 3 minutes or until asparagus is tender.
Drain and set aside to cool. Once cool, roughly chop asparagus into 1 inch pieces. Totally optional, keep a few pieces whole to decorate the top of the quiche.
Dry out pan, and add olive oil and heat over medium heat. Add thinly sliced onion and saute until soft, about 3 minutes. (Do not brown onions.) Remove from heat, and stir in chopped dill. Set aside to cool.
In a small bowl, beat eggs, cream (or milk) hot sauce (if using) and seasoning. You want the eggs to be nice and frothy.
In par-baked pie crust, layer in the chopped asparagus and onion-dill mixture. Top with grated cheese. Pour in the eggs and decorate with remaining long pieces of asparagus if desired.
Bake for 25-30 minutes until eggs are cooked. Coconut flour tends to brown quickly, so you might want to lightly cover the edges of the pie with foil.
I skipped this step, and even though the edges of my crust turned brown - it still tasted fantastic!
I love to serve this low carb asparagus quiche with a lightly tossed green salad. Yum!
A small note: xantham gum is absolutely optional. I like to include it when I’m working with non-gluten flours as I think it really helps bind things together. It doesn’t affect the taste, though, so if you don’t have any, you can totally skip this ingredient.
Low carb asparagus quiche in pictures:
Mix herbed pie crust ingredients and press into pie plate
Take fresh asparagus and cover with water. Bring to a boil and then gently simmer for a few minutes until tender.
Lightly saute onions until soft and stir in fresh dill.
Layer par-baked pie crust with asparagus, onion-dill mixture, grated cheese, and egg mixture.
Bake and enjoy!
This low carb asparagus quiche tastes JUST LIKE SPRING!
You can have a slice of this as breakfast or dinner. It’s versatile, light, and super satisfying.
Just look at this creamy filling.
And perfectly tender, flaky crust!