Gluten-Free Asparagus, Mushroom, and Leek Quiche

Celebrate the arrival of spring with this delicious gluten-free quiche featuring fresh asparagus, mushrooms, and leeks. Its perfect for a brunch or light dinner and packed with savory flavors.

Ingredients:

1 gluten-free pie crust
1 cup asparagus spears, chopped
1 cup mushrooms, sliced
1 leek, thinly sliced
1 cup shredded Gruyere cheese
4 large eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 tablespoon olive oil

Instructions:

Preheat your oven to 350F 175C

In a skillet, heat the olive oil over medium heat

Add the sliced leeks and saut until they become tender, about 3-4 minutes

Add the sliced mushrooms and asparagus to the skillet and saut for an additional 5 minutes until they start to soften

Remove from heat

In a mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until well combined

Place the gluten-free pie crust in a pie dish or tart pan

Prick the bottom with a fork to prevent it from puffing up

Spread the sauted vegetable mixture evenly over the pie crust

Sprinkle the shredded Gruyere cheese over the vegetables

Pour the egg mixture over the vegetables and cheese

Bake in the preheated oven for 35-40 minutes, or until the quiche is set and the top is lightly golden brown

Remove from the oven and let it cool slightly before slicing

Serve warm and enjoy your gluten-free asparagus, mushroom, and leek quiche

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