Ingredients

Fillings
1/2 cup leeks (from 1 leek tender)
1/2 cup asparagus (4-8 sprigs, depending on size)
1 tbsp olive oil
pinch of salt & freshly cracked pepper (for vegetables)
1/4 cup goat’s milk feta, crumbled

Almond Flour Crust
2 cups almond flour
1/2 tsp salt
3 tbsp vegetable shortening
1 large egg (preferably free run eggs for highest nutrition)

Whipped Quiche
4 large eggs (preferably free run eggs for highest nutrition)
1 tbsp cashew milk (or milk of choice)
1/2 tsp salt (for eggs)

Method

1. Separate 4 egg whites from egg yolks for quiche and set aside to come to room temperature.
2. Prepare vegetables. Remove woody ends from asparagus spears and cut into 2cm long pieces. Remove tough greens and roots from leek (leaving only white and light green parts), cut in half lengthwise, rinse of any dirt, then slice thinly.
3. Preheat oven to 375°F.

Sautéed Vegetables

1. Heat a medium pan over medium to medium-high heat.
2. Add olive oil to hot pan then add sliced leeks and asparagus. Season with salt and pepper. Sauté until leeks are softened and asparagus is tender but still crisp. Set vegetables aside in a bowl or small plate to cool.

Almond Flour Crust

1. In a large mixing bowl, add almond flour and salt. Stir to combine.
2. Add vegetable shortening. Cut into the flour using a pastry cutter or a fork until mixture is the texture of coarse sand.
3. Add egg. Continue mixing with pastry cutter or fork until everything starts coming together, then switch to your hands to bring everything together into a ball.
4. You may choose to roll out your dough between two pieces of parchment paper  and transferring to pie pan, OR press the dough directly into the pie pan and shape by hand. I personally find that pressing it into the pan is not only more fun, but it also lifts away from the pan more easily after baking.

Whipped Quiche

1. In a small mixing bowl, beat egg whites until you reach firm peaks (not soft, but not firm; egg whites should look silky and peaks curl slightly when you lift away beaters).
2. In another small mixing bowl, add cashew milk and 1/2 tsp salt to egg yolks. Beat until yolk become pale yellow colour.
3. Add egg yolk mixture to whipped egg whites, and fold gently until mixture is uniform.

Assembly

1. Add half of the whipped egg mixture to the pie pan that already has the curst shaped into it.
2. Top with half of the cooled, sautéed vegetables and half of the feta.
3. Top with remaining half of egg mixture.
4. Finish by topping everything off beautifully with the rest of the vegetables and feta.
5. Place in the preheated oven and cook for 30-35 minutes. If you dip a skewer, raw piece of spaghetti or toothpick into the centre, it should come out dry.

Notes:

1. This recipe pairs beautifully with a simple arugula and lemon juice salad.
2. For a dairy-free option, opt for a vegan cheese substitute with a low moisture content instead of goat’s milk feta.