Summer is finally upon us and that means it's asparagus season - fresh, crisp, delicious  asparagus.  While I can think of a million ways to use them: raw, roasted, sautéed, a bed for soft-creamy poached egg; one of my favorites is roasted and nestled into a homemade quiche. Who says you can't have comfort food in the summer? Not me. 

I don't use cream and I always like to lighten up my food as much as I can without compromising taste so I pulled a cup of (no sugar added) almond milk yogurt out of the fridge and scooped some into my eggs to make a non-dairy custard. Turned out really really well! You can of course use regular yogurt if you're not avoiding dairy. You can also swap spelt crust for gf grains if you need to avoid gluten as well. 

Here's the recipe!

Asparagus & Goat Cheese Quiche w/ Spelt Crust

1 head of organic asparagus

1 tbs olive oil

sea salt to taste

3 whole eggs (free range, organic preferable)

3 egg whites (free range, organic preferable)

1/4 cup yogurt (I chose kite hill plain almond milk yogurt)

2 tbs milk (I used unsweetened almond milk)

2 tsp fresh thyme leaves

2 tbs finely chopped shallots

3 tbs soft goat cheese


1 cup whole grain spelt flour + more for rolling

1/2 tsp sea salt

4 tbs organic butter, can substitute ghee or coconut oil

4-5 tbs ice cold water


Pre-heat your oven to 400 degrees.

Snap woody bottoms off the asparagus, line in a single layer on a baking sheet and drizzle with olive oil and sprinkle with sea salt. Bake in pre-heated oven for about 10-12 minutes or until asparagus softens and begins to brown. Remove and set aside to cool. 

In a mixing bowl, add eggs, egg whites, yogurt, milk, thyme, shallots and season with sea salt. Whisk until well combined. Set aside while making your crust (don't let eggs sit out on the counter for more than an hour).

To make your crust, reduce the oven temperature to 350 degrees.

Next, combine spelt flour with sea salt in a mixing bowl, stirring to combine. Using a pastry cutter or two butter knives, cut the butter (ghee or coconut oil) into your dough until the mixture resembles coarse corn meal. Try not to use your hands for this because they will warm the butter and you want the butter as cold as possible. Next, spoon ice water 1 tbs at a time into the mixture, incorporating after each addition. You want the dough to come together easily but not be sticky.  

Once you have formed a ball with your dough, sprinkle additional flour onto a clean working surface (you can lay parchment paper on your counter for an easier clean up). Using a rolling pin, roll the dough out to 1/4" thickness. Fold the dough in half and gently place into a pie dish. Unfold the dough and trim the edges so the dough is sitting perfectly centered in your pie dish. Prick the bottom of the pie dish with a fork and layer with dried beans or pie weights, bake for 15-18 minutes until the dough is fully cooked and golden brown. 

Pour the egg mixture into the cooked pie crust, drop pieces of goat cheese around the egg mixture to evenly distribute it around the quiche. Finally, place roasted asparagus along the top of the quiche, bake for 35 minutes until firm and cooked through.

Serve warm or chilled.