Gluten-Free Asparagus Quiche With Hazelnut Crust

9 Ingredients

Number of servings

8

4 blanched hazelnuts, 110g pkt
1/4 cup Woolworths extra virgin olive oil
6 free range eggs
80grams parmesan, finely grated
1 bunch asparagus, trimmed
100grams gluten-free ham, finely chopped
1/2 bunch spring onions, thinly sliced, white and green parts separated
1/2 cup milk
1/2 cup light thickened cream

Nutrition per serving

11% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

This creamy gluten-free quiche with a perfect flaky hazelnut crust will definitely impress the whole family. Why not try this tasty recipe tonight?

Method

Step 1 of 5

Preheat oven to 180°C/160°C fan-forced. Grease a 25cm round (3.5cm deep) fluted tart pan with removable base. Reserve 1/3 cup hazelnuts. Place remaining hazelnuts in a food processor and process for 10 seconds or until coarse crumbs form. Add oil, 1 egg and half the parmesan. Process until combined.

Step 2 of 5

Press mixture into base and side of pan. Line with baking paper and fill with pastry weights or uncooked rice. Place on a baking tray. Bake for 15 minutes or until edge starts to brown lightly. Remove weights and paper. Bake for a further 15 minutes or until crust is golden.

Step 3 of 5

Thinly slice half the asparagus. Scatter sliced asparagus, ham and white part of onion over base of crust. Whisk milk, cream and remaining eggs and parmesan together in a medium bowl. Season with pepper. Pour into crust. Bake for 45 minutes or until golden and set. Cool for 30 minutes before removing from pan.

Step 4 of 5

Heat a greased chargrill pan over medium heat. Cook remaining asparagus for 2 minutes on each side or until charred and tender. Cool asparagus for 4 minutes, then cut in half lengthways.

Step 5 of 5

Coarsely chop reserved hazelnuts. Scatter over quiche along with green part of onion. Top with asparagus, season with pepper and serve.