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Herby Spring Quiche Recipe:

Cooking Time:

30-40 minutes


6 servings

About the Recipe

One of my clients came to me last month and said "I have a bunch of farm fresh eggs and I want to bring something to Easter brunch that will travel well in the car" - and that's how this quiche was born.

Kapha aggravation season (late winter & spring) is usually not the best time to have heavy foods such as eggs. BUT, in this recipe we make it much easier to digest by:

- Adding a pinch of turmeric which helps to break down heavy proteins (always add a pinch of turmeric when cooking eggs or beans).
- Avoiding bad food combinations like combining eggs + meat + cheese (the parmesan cheese is optional in this dish and it is lightened by the amount of spice and herbs in the dish).
- Antidoting the heaviness of the eggs with the lightness of fresh spring veggies and herbs.

This is a tridoshic recipe - it's good for everyone - Vatas, Pittas, & Kaphas. If you are Kapha, I would omit the parmesan cheese - or just slightly decrease the amount if you are a Kapha but not feeling super aggravated.

This quiche is easy to make, easy to digest, and will keep you full WITHOUT weighing you down, a win win. Enjoy!


Pie crust:

  • 1 cup gluten free flour blend

  • 1/2 cup almond flour

  • 1 tbsp ground flax seeds + 3 tbsp water

  • 4 tbsp ghee

  • 1/3 tsp sea salt


  • 1 tbsp ghee

  • 1 small fennel bulb, chopped

  • 1/2 cup asparagus, chopped

  • 1/2 cup carrots, peeled and chopped

  • 1/2 cup broccolini, chopped

  • Salt & pepper to taste

  • 3 finger pinch asafoetida

  • 1 tsp dried oregano

  • 2 tbsp fresh rosemary, chopped, stems removed

  • 2 tbsp lemon zest

  • 6 eggs

  • 3 finger pinch freshly grated nutmeg

  • 1/4 tsp turmeric powder

  • 2 tbsp parmesan cheese (optional)

  • Freshly chopped parsley, dill, fennel fronds for topping


To make crust:

  1. Make the flax egg by mixing the ground flax seeds with 3 tbsp water. Set aside.

  2. Add all the ingredients for the crust to a large mixing bowl and mix using hands. If more liquid is needed, add small amounts of water until the dough is able to be formed into a ball.

  3. Form the dough into a ball and refrigerate for 30 minutes.

  4. Press dough into a greased circular pan using fingers to form pie crust. Set aside.

To make the filling:

  • Preheat the oven to 350 degrees Fahrenheit .

  • Add the ghee to a large skillet over medium heat. Add the chopped fennel bulb and cook until translucent.

  • Add the other veggies, salt, pepper, asafoetida, and oregano. Saute for 2-3 mins.

  • Add the rosemary and lemon zest. Saute for another 2-5 minutes.

  • In a separate mixing bowl, whisk the eggs. Add the nutmeg, turmeric, and parmesan cheese.

  • Once veggies are done, remove from heat and add the egg mixture.

  • Pour the entire mixture into the pan with the pie crust and bake for 30-40 minutes or until a toothpick comes out clean. Top with fresh herbs and serve!

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