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Spring Quiche


Everywhere I look people sit in the sun, bundled in jackets and scarves, feeling the warmth on their closed eyelids, basking in Spring’s first rays. I realize there’s a reason Springtime in Paris is a cliché. Tourists flood the city, searching for romance and adventures; locals respond more softly towards said tourists, with the knowledge that winter is behind them and in a few months they’ll be able to escape the city before the worst of the heat sets in. Flowers poke through the soil, and cherry blossoms blow in the wind like nature’s confetti.


The last few days in Gothenburg have been like this, and much like in the picture above from Paris nine years ago, I’m donning my Spring jacket despite the cold wind. But in the refuge of my balcony, sheltered from the wind but open to the sun, it’s like summer for a few hours in the afternoon. I’ve planted flowers and herbs and prepared it for afternoon lounging. And even though I might have to bring everything in during freezing nights, I can still enjoy that Spring is on the way.


Now that asparagus is finally becoming affordable, I couldn’t wait to make this nice Spring quiche. You can, of course, use green snow peas, but if you can find purple, it really makes for a nice contrast of colors. I opted for a gluten-free almond flour fennel seed crust, but this would also be wonderful with a standard crust.




For Crust:
150 g (1 1/2 cups) almond flour
1/4 teaspoon salt
1/4 teaspoon fennel seeds, lightly crushed
113 g (1/2 cup) cold butter
For Filling:
3 eggs
I dl (scant 1/2 cup) whole milk
I dl (scant 1/2 cup) crème fraiche
1 teaspoon fresh or frozen dill
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
8 spears asparagus
handful purple snow peas
1 shallot
1-2 tablespoons creamy goat cheese


Preheat the oven to 205C/400F. Whisk together the almond flour, salt, and fennel seeds. Cut the cold butter into pieces and pinch into the dry mixture until coarse crumbs form. Shape into a ball. Flatten and press the dough into the bottom and up the sides of a 25 cm (10 inch) quiche dish. Bake for 8-10 minutes until browned. Remove the crust from oven and let it cool while you prepare the filling. Maintain the oven temperature.

Whisk the eggs, then add the milk, creme fraiche, dill, salt, and pepper, and whisk until smooth. Slice the asparagus in half lengthwise then into smaller pieces, and thinly slice the shallot. Arrange the vegetables on the crust, and crumble over the amount of cheese you want. Gently and evenly pour over the egg mixture.


Bake for 25-30 minutes, until the top begins to brown. About 10 minutes in, cover the crust with foil or crust protectors to prevent burning.

Serve with a simple green salad with lemon vinaigrette and a crusty baguette!


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    • Kristin says

      We should have a quiche buffet the next time I’m home! I’ll be thinking of more ideas… 🙂

    • Kristin says

      Thank you Erin! This was my “first bundle of asparagus”! I’m obsessed with fennel seeds, and never lose an opportunity to stick them in something 🙂

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