This quiche is a great way to experience fresh, spring flavors.

Spring Vegetable Quiche with Cashew Herb Crust

by Dishing Up the Dirt

Prep Time: 20 minutes  |  Cook Time: 45-50 minutes  |  Serves: 4


Cashew Herb Crust

  • 2 cups cashew meal (or almond meal/flour)
  • 3 cloves of garlic, minced
  • 1 Tablespoon minced fresh thyme, or 1 teaspoon dried
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1/3 cup olive oil
  • 1 Tablespoon + 1 teaspoon water

Vegetable Filling 

  • 1 Tablespoon grapeseed oil (or oil of choice)
  • 4 scallions, diced (white and light green parts only)
  • 1 bunch of asparagus, tough ends removed, thinly sliced on the diagonal
  • 3/4 cup frozen peas, thawed
  • 4 large eggs
  • 1/2 cup cashew milk (or dairy milk)
  • 4 ounces gruyere cheese, grated (about 1 cup)
  • pinch of crushed red pepper flakes
  • healthy pinch of salt and pepper
  • Microgreens for garnish, optional


  1. Preheat the oven to 400F. Grease a 9 inch pie plate with oil. In a mixing bowl, stir together the cashew meal, garlic, thyme, salt and pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.
  2. Press the dough into your prepared pie plate until it is evenly dispersed across the bottom and up the sides. Bake until the crust is lightly golden and firm to the touch. About 18-20 minutes.
  3. In a large skillet over medium high heat warm the oil. Stir in the diced scallions and asparagus and sauté until the asparagus is crisp tender. About 5 minutes. Add the peas and remove the pan from the heat.
  4. In a mixing bowl whisk together the eggs, milk, cheese, crushed red pepper flakes, salt and pepper. Add the cooked veggies and stir until well combined. Pour mixture into the pie crust and place back in the oven. Cook until the center of the quiche is firm to the touch and cooked through. About 30-40 minutes. Let the quiche cool for about 5 minutes before slicing and serving.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Cooking times will vary from kitchen to kitchen

*The crust recipe is adapted from the blog Cookie + Kate

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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