Like most people, I am a huge fan of quiche. This easy make-at-home version has a customizable crust, a fluffy egg filling and can be made with pretty much any veggie you have on hand!
Let’s start with the crust. Typically, quiche crust is made with flour, butter and salt. This is a bit of a lightened-up version made with either whole wheat or almond flour (or both), olive oil, egg whites and salt. It’s flaky and crusty and delicious! Because we’re using olive oil, which is a heart-healthy fat option that also happens to have delicious flavor, I added 2 egg whites to help hold the crust together. Almond flour is a lower carb option and whole wheat is a high fiber option, so you can pick either to make a healthier quiche crust, or mix the two of them together for a hearty, nutty crust. You won’t even miss the original!
As for the filling, I love using asparagus when it’s in season. I think it pairs nicely with bacon and is a fun way to make a springtime brunch with a veggie that doesn’t stick around very long. But, you can use mushrooms, spinach, kale, broccoli, zucchini, bell peppers or any other veggie!
As far as the egg portion goes, I’ve added Dijon mustard, Greek yogurt (for body and texture) and seasonings to make for the most dynamite quiche around! Top it off with your favorite white cheese (I love Gruyere), and you have one heck of a breakfast!
Now tell me, what veggies do you like in your quiche?!Print
Flavorful homemade quiche with bacon, asparagus and spices and an almond flour-whole wheat crust.
- 2 cups almond flour, whole wheat flour or a combination of almond and whole wheat flours
- ½ teaspoon kosher salt
- ⅓ cup olive oil
- 2 large egg whites, beaten
- 1–2 tablespoons ice water
- 3 slices uncured bacon, chopped
- ½ pound asparagus, chopped into 1-inch pieces
- 8 large eggs
- ¼ cup plain Greek yogurt
- 2 tablespoons Dijon mustard
- 1 teaspoon kosher or sea salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ teaspoon crushed red pepper flakes
- ¼ cup shredded muenster or Gruyere cheese
- Preheat the oven to 350 degrees. Coat a deep-dish pie plate with cooking spray. Set aside.
- In a medium bowl, whisk together the flour(s) and salt until combined. Thoroughly fold in the olive oil and egg whites, then the ice water, one tablespoon at a time, until it forms a crumbly paste. Press the dough into the prepared pie plate into an even layer on the bottom, then push up on the sides. Use your thumbs to create a pattern around the edges. Bake for 22-27 minutes or until crust is lightly golden. Let sit until slightly cooled.
- Heat a medium skillet to medium. Add the chopped bacon and cook 6-8 minutes, stirring frequently, until crispy. Transfer to a paper towel-lined plate. Discard all but ½ tablespoon of the bacon fat. Add the chopped asparagus to the pan and cook at medium heat 3-4 minutes or until slightly soft. Remove from the heat.
- In a large bowl, whisk together the eggs, yogurt, Dijon, salt, onion and garlic powders, black pepper and crushed red pepper flakes until combined. Fold in the bacon and asparagus. Transfer the egg mixture to the pie crust. Top with shredded cheese. Bake another 28-32 minutes or until egg filling is set. Let slightly cool, then slice into wedges and serve.
Substitution Tip: Try different vegetables, like spinach, mushrooms, bell peppers or zucchini. For a vegetarian version, omit the bacon and add another cup of half cup of vegetables.
Nutrition Note: The nutrition facts below are with 1 cup almond flour + 1 cup whole wheat flour. These will differ depending on what combination of flours you use.
- Serving Size: 1/8 of recipe
- Calories: 285
- Sugar: 1g
- Sodium: 415mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 194mg
Keywords: quiche, egg bake, breakfast bake