Gluten-Free Asparagus Quiche

Ingredients:

For the Gluten-Free Pie Crust:

1 1/4 cups gluten-free all-purpose flour
1/2 teaspoon salt
1/2 cup cold unsalted butter, diced
1/4 cup ice water
For the Quiche Filling:
5. 1 bunch fresh asparagus, trimmed and cut into bite-sized pieces

1 cup shredded Swiss cheese
3 large eggs
1 cup heavy cream
Salt and pepper to taste

Instructions:

For the Gluten-Free Pie Crust:

In a food processor, combine the gluten-free flour and salt.

Add the cold diced butter and pulse until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, while pulsing the food processor. Continue until the dough starts to come together.

Transfer the dough to a clean surface and shape it into a disk. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 375°F (190°C).

Roll out the chilled dough between two sheets of plastic wrap into a circle to fit a 9-inch pie dish.

Carefully transfer the rolled-out dough to the pie dish and press it into the bottom and sides. Trim any excess dough.

For the Quiche Filling:

In a pot of boiling salted water, blanch the asparagus pieces for 2-3 minutes until they are slightly tender. Drain and set aside.

In a bowl, whisk together the eggs and heavy cream. Season with salt and pepper.

Spread the shredded Swiss cheese evenly over the bottom of the prepared pie crust.

Arrange the blanched asparagus pieces over the cheese.

Pour the egg and cream mixture over the asparagus.

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

Allow the quiche to cool slightly before slicing and serving.

Enjoy your homemade Gluten-Free Asparagus Quiche!