Savoury Dishes

Seasonal Cooking – Asparagus Quiche (Gluten & Dairy Free)

Asparagus Quiche - a Free-From Life


I love asparagus, especially when it’s in season and right now you can find British grown asparagus everywhere you turn (yes, even by the side of the road if you happen to live in Kent).

The British asparagus growing season is relatively short, running from the 24th April to the 21st June, according to the British Asparagus website. Of course, as with anything in season, you don’t need to do much to it other than lightly steam or griddle. Having said that, with the arrival of the warmer weather, what better way to eat this lovely vegetable than to combine it with a lighter meal by adding it to a quiche?

Quiche is one of my favourite summer dishes, but when you have a dairy and wheat intolerant person in your family, it’s not exactly conducive to  their diet. What can you do other than make it yourself? Homemade quiche is much nicer anyway. I love the sweet and savoury combination that the sorghum and gram flour mix brings to this pastry. It’s light and short, but without being too crumbly that you can’t handle it. The gram flour also adds a lovely golden colour to the pastry when it’s cooked.

Ingredients (suitable to fill a 10 inch pie plate or quiche dish)


75g sorghum flour

25g tapioca starch

100g gram flour

100g dairy free butter alternative

4 tbsp. water


4 eggs

1 carton cream (dairy substitute such as soya cream or oat cream)

Optional – 40g grated cheese or cheese alternative

1 tin of tuna

1 bunch of asparagus (trimmed)

Set the oven at 180/gas 4


Instructions for the pastry base:

  • Combine the flours and starch and mix well
  • Add the butter in cubes and rub into the flour to form a crumb-like texture
  • Add the water and stir to combine into a dough
  • Wrap in cling film and chill in the fridge for minimum of 20 minutes
  • Once chilled, roll between two pieces of cling film to form a round (check against your pie dish to make sure it’s slightly wider than the base with enough to come up the sides
  • Grease or oil the pie dish
  • Carefully arrange the rolled out dough in to the dish, trimming the edges and use a fork to prick all over the base

I always partially cook the pastry when I make a quiche so as to avoid getting a soggy bottom! Just 10 minutes in the pre-heated oven is enough. You don’t really need to use any pie weights or dried beans, as is the case with wheat pastry either. We’re don’t need to worry about the pastry shrinking, because it doesn’t have any gluten in it. There you go – gluten free 1: gluten 0.

Instructions for the filling:

  • Beat the eggs in a large bowl and stir in the cream. If you want to add cheese, or any dairy free alternative, now is the time to do it
  • Spread the tuna over the base of the pastry and arrange the asparagus on top
  • Pour the egg mixture over the tuna and asparagus and ensure it’s completely covered
  • Return the quiche to the oven and cook for 30 minutes or until browned

This is a large quiche to be enjoyed by all the family. The gluten and dairy eaters amongst you will not know any different, I promise you!

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