Asparagus and Cheese Quiche – Crust In, Grains Out!

First off, an announcement!

Drum roll please…

(clears throat!)

Oye! Oye! Good people of “The Readership of The Healthy Foodie”.

If the words you are reading now still appear over a white, super boring background crowned by a suspicious looking, badly cropped piece of multi-grain toast, well, take a good look around (well, or NOT!) because if all goes good, this is the last time you will ever set eyes on this less than flattering environment.

Indeed, The Healthy Foodie’s new shiny colors should be revealed to the world sometime between sundown tonight and sunrise tomorrow.

Oh god, I’m so excited! I can’t waaaaait.

I can’t wait for you all to see the new look, I can’t wait to see it for myself (well, live, I mean) and I mostly can’t wait to find out what you guys think.

I really, truly hope that you all like OUR new environment.

Alright, enough with that… let’s move on with the eats, shall we?

Ever since I started making my own milk from nuts, I’ve been fascinated with finding all sorts of ways to use the leftover pulp.

It was only a matter of time before I tried incorporating it to pie crust. Ooooh, what a glorious idea that one was!

I’m not going to lie to you. This dough is a witch to work with. You can’t expect to roll it and lift it in one piece, for it lacks the gluten that it needs to hold it together.

Soooo, covering your pie dish will probably test your patience some. It feels more like patchwork than actual baking. You will have to cut your crust into smaller pieces and basically work at recreating it and putting it back together by “stitching” the pieces at the seams, patching holes and fixing cracks with your fingers right inside your pie dish.

BUT, all that hard work will be highly rewarded though, for this pie crust is SERIOUSLY good! It’s dense and doughey, chewy but crispy, almost a tad bready thanks to the addition of baking soda.

Not only that, but this crust is also SUPER TASTY!

Of course, you have to be a fan of buckwheat, because that would be precisely the ingredient that makes it super tasty. So if you don’t care for it, well, the tasty factor might actually turn you off. But if like me you can’t get enough buckwheat, by all means, give that crust a try. I’m sure that you too, will find that its flavor blends so magically well with that of the eggs and cheese and asparagus.

This was one seriously yummy quiche, and the good thing is it was just as good cold as it was right after it came out of the oven, so it made it a perfect candidate to take to work with me for lunch. It got invited every single day for an entire week. Sometimes I would reheat it, sometimes not.

I even tried two different methods of reheating. Microwave and toaster oven. And it behaved absolutely perfectly on every occasion.

And seriously guys… a quiche with its crust still attached that you can eat without feeling guilty in the least?

Vavoom! If that isn’t a winner, I don’t know what is!  

[Grain Free, Gluten Free, Vegetarian]

(Serves 6-8)

For the Crust

  • 2/3 cup buckwheat flour
  • ¾ cup quinoa flour
  • 1 cup almond pulp (leftover from milk, no dates or vanilla used this time)
  • ¼ tsp baking soda
  • ½ tsp cream of tartar
  • ¼ tsp salt
  • 1 egg, beaten
  • ¼ cup buttermilk

For the Filling

  • 6 eggs
  • 1 cup egg whites
  • ½ cup nutritional yeast
  • ¾ tsp salt
  • ½ tsp black pepper
  • ½ nutmeg, grated (as in half a whole nutmeg)
  • 1 lb asparagus, cut in half
  • 50g sharp cheddar, grated


For the crust

  1. In a small mixing bowl, beat egg and buttermilk together and set aside.
  2. In a seperate (and significantly larger) bowl, add buckwheat flour, quinoa flour, baking soda, salt and cream of tartar and whisk until well incorporated. Whisk in almond meal and make a well in the middle.
  3. Pour egg mixture into the well and progressively mix in flour mixture with your fingers or wooden spatula. Continue mixing until dough comes together then turn over onto a floured surface (make sure to use grain free flour!)
  4. Knead dough for about a minute, until really well incorporated then shape into a flat rectangle. Cover with plastic film and refrigerate for at least 30 minutes.
  5. The easiest way to roll this dough is between two sheets of parchement paper, but you could also choose to do it on a floured surface. Again, make sure to use non grain flour, such as quinoa. Roll the dough to form a roughly 9″ x 15″ rectangle.
  6. Now this dough doesn’t have any gluten to hold it together, so you won’t be able to lift it and place it onto your dish in one piece. Get ready to do some serious patchwork!
  7. Cut your dough into 6 to 8 pieces and place them onto an approximately 6″ x 10″ oven safe dish, one piece at a time, “stitching” the pieces as you go, until your dish is entirely covered, sides and all. Make sure that your seams are closed really good so that your feeling does’t seep.
  8. Set aside… breathe… pat yourself on the back. You did it!


  1. Preheat oven to 375F
  2. Blanch the asparagus in boiling water for about 30 seconds (or give them a quick steam bath) then plunge them in icey cold water for a couple of minutes to stop the cooking process. Drain and set aside.
  3. In a large mixing bowl, add the eggs, egg whites, nutritional yeast, salt, pepper and grated nutmeg. Whisk until well combined.
  4. Arrange the asparagus in the reserved crust, sprinkle cheddar cheese on top then pour egg mixture over.
  5. Place in the oven and cook for 40-45 minutes or until eggs are set and top is nice and golden.
  6. Allow to cool for 5 minutes then cut into 6-8 pieces. Serve with a side of greens.

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  1. Natalie says

    Your crust recipe is super creative!
    And the improved look of the site – just wow. No words, only emotions!

  2. says

    beautiful new site sonia! absolutely loving it! I’m not the biggest fan of quiche (too many eggs!) but I love the idea of buckwheat in the crust, i will definitely be trying some variations of this! thanks!

    • says

      Thank you Jess! Glad you like the new site. As for the quiche, I used to be the same, but when you think about it, it might sound like a lot of eggs, but you do get many servings out of the entire dish… so in the end, you’re only eating the equivalent of about one egg yolk per serving, which really isn’t bad at all! 😉

  3. says

    AAH! The new site! Wow! It’s so pretty! When you showed us the preview I was really confused about how it would look but now it all makes sense. It’s a really nice change!

    Nice quiche pictures, too. :)

  4. ClaireL says

    Obviously the asparagus quiche looks totally yummers. But LOVE LOVE LOVE the new look Sonia. Congratulations!!xx

  5. says

    I am loving your new look! Awesome!!
    Your quiche looks so good. I love the idea of putting nutritional yeast in the filling – I’m going to try that next time I make a quiche :) The crust sounds great too!

    • says

      YAY! Glad you like it Heidi! :) The nutritional yeast added so much flavor to that quiche, I think that from now on, I’m always going to add some. Hey, it might even be super good in pie crust… Hmmmm! That just inspired me right there. Thinking pizza dough, of course! 😉 Thanks for that!

  6. says

    Eeeeeeeeeeeeeeeeeeee! I LOVE IT!!!!! Your new site is absolutely gorgeous, who did you use/go through? How long did it take? How fun, congrats Sonia! You should be really proud :)
    As for this quiche, yummmmmmers! I could totally go for a big slice right now! And I love your dish too, pretty!

    • says

      YAAAAY!!!! So glad you like Nora! And thanks for saying that I should be proud. I sort of am, but it’s not something that I will admit so willingly, you know! 😉 At the very bottom of my page is a link to the studio who did the design for me. As for the specifics of the project, I’ll send you a mail, if you are interested in finding out more. Silly me just realised that I have your email address here. Been trying to get a hold of you for weeks now as your site will not let me comment, and never thought of this before.

      Speaking of which, I’ll go give it one more try right now. See if it likes me today! Sometimes it’ll let me speak my mind, sometimes it won’t… but more often than not, it won’t. Very strange!

      Oh, glad you like the quiche too! I’ve always been a big fan of quiche but would refrain from eating it because of all that fat in the crust and well, often cream in the filling. This one here can be eaten without feeling guilty in the least! And talk about tasty! I hope you try it someday, would love to hear what you think!

  7. Donna says

    Loving your new look!!…AND your sarrasin crust!!!…Since I must be WAY more lazy than thou….Is there a possible way to use the ready-made sarrasin (buckwheat) galettes that one can purchase here in France as a sub for the crust?…It would be MUCH easier …but it might not have that “quiche-crust” crunch quality? Thank you for using my favorite vegetable and non-grain!

    • says

      Thank you very much Donna, glad you like it! 😀

      As for the buckwheat crust, I don’t know honestly. Not sure that crepes would be strong enough to hold the eggs and they might get kind of soggy… I guess it’s worth trying though. If you never try it, you’ll never know. You guys have ready made “galettes de sarrasin” that you can buy in stores? Are they good?

  8. Donna says

    I tend to agree with you about the galette providing sufficient “support” for the egg/asparagus mixture…These “wraps” are fabulous (100% sarrasin flour and sea salt, from the Bretagne region) and provide such a welcome change from wheat flour wraps…One can do anything with them and put seafood,meats,poultry eggs or cheese with various veggies in them…I just received a book that actually has recipes for different variants as well as how to make the galette itself…I have some sarrasin flour in the pantry so I will need to roll up my sleeves to try them as well as your continually fantastic creations…I have never had a “fail” with your so-very-well detailed, yet easy to follow directions..Thanks a heap Sonia!

  9. sarah says

    I made this recipe today, and it was amazing! I was very impressed with how well the crust stayed together after baking, and the whole thing was just as delicious as any heavy, calorie laden quiche. I replaced the 1 c of almond pulp with 1 c of soaked and rinsed buckwheat that I had made into a paste in the food processor, and it worked great!

    • says

      Thanks for the great feedback, Sarah! I am totally in love with your idea of using soaked buckwheat groats. I would’ve never thought of that… Now I NEED to give it a try!

      Real glad you liked this recipe and again, thank you so much for letting me know! :)

  10. says

    As I travel through blogs through my week I look for recipes I would enjoy and since I love quiche, this looked so yummy this week, I have this recipe featured on my blog, a href=””>Tasty Recipes Featured

    Hope you can stop by and take a look. Scroll below the feature and post any other recipe in our linky as well. Hope you have a creative cooking week, Karren


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