Another classic from the wonderfully creative home chef behind My Little Hong Kong Kitchen, this Leek, Asparagus & Feta Gluten-Free Quiche recipe is perfect for this hot weather and ideal for your lunchbox. Whilst it may seem like there are a lot of steps, they are all simple and straightforward, and time-wise it’s actually pretty quick, especially if you make the filling while the dough rests.
For the dough/crust:
- 1 cup gluten-free rolled oats (Bob’s RedMill brand is ideal)
- 1/2 cup raw sunflower seeds
- 3 tbsp cold grass-fed butter or virgin coconut oil
- 1 pinch sea salt
- 2 tbsp cold water
For the filling:
- 1 large leek, washed and trimmed
- 5 large aspargus spears, washed
- 1 garlic clove, peeled
- 4 large free-range eggs
- 160ml milk or dairy-free mylk of your choice
- 60g feta cheese
- sea salt and black pepper to taste
For the crust:
- Begin by toasting the sunflower seeds in a dry pan for minute or two until golden and tip into a bowl to cool.
- Pulse the oats in a food processor until finely ground and then add in the cooled sunflower seeds.
- Continue to pulse for another 20 seconds until they match the texture of the oats.
- Add in a pinch of salt, the butter and the water and pulse the mixture until you get a soft and slightly sticky dough. Wrap in cling film and place in the freezer for approx. 15 minutes.
For the filling:
- Whilst the dough chills, finely chopping the leek and place it in a pan with a drizzle of olive oil/coconut oil and the crushed garlic clove.
- Chop three spears of asparagus and throw them into the pan. Cook the vegetables on a medium heat until soft and translucent (don’t burn).
- Place the leeks and asparagus into a bowl to cool.
- Beat the eggs and milk in a bowl and add a good pinch of salt and pepper.
- Add in the cooled vegetables and crumble in the feta. Set aside.
For the final assembly:
- Take the dough out of the freezer and press into a 9-inch cake/tart/pie tin.
- Push up the sides as much as possible but don’t worry too much about it being perfectly neat – the rustic look is great for presentation. P
- rick the base all over and place in a preheated oven at 190 degrees for 15 minutes until crisp and dry.
- Take the crust out the oven when baked and allow it to cool for a minute or two.
- Reduce the oven temperature to 180 degrees and pour the filling into the base.
- Slice the remaining two asparagus spears in half lengthways. Place these on top of the quiche for decoration. Bake the quiche for 30 minutes until set in the middle.
Serve in slices with a green salad for the perfect healthy dinner.
Laura Williams is a Hong Kong expat and part time Native English Teacher, food blogger and photographer. She created My Little Hong Kong Kitchen 18 months ago to share her passion for good food and great produce. Her mission is to create delicious recipes that are easy to follow, healthy and practical to make at home whether cooking for yourself or your whole family. Follow her and her incredible food photography on Instagram and make sure to like her Facebook page.
Photo by Laura Williams.