A vegetarian quiche with tender asparagus, sharp Gruyère, smoky paprika, and an enhanced crunchy oat-nut crust, balanced for a 22 cm dish.

Ingredients:

• 125 g rolled oats
• 85 g mixed nuts (walnuts, almonds, or pecans), roughly chopped
• 1 tbsp olive oil
• 1 tbsp chia seeds
• 3 tbsp water
• 1/4 tsp salt
• 3 eggs
• 180 ml milk (dairy or plant-based, no cream)
• 120 g fresh asparagus, trimmed and chopped into 2 cm pieces
• 25 g toasted pine nuts
• 120 g grated Gruyère cheese
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh chives
• 1/2 tsp black pepper
• 1/4 tsp nutmeg
• 1/2 tsp smoked paprika

Method:

1. Preheat your oven to 180°C (350°F).
2. In a food processor or blender, pulse the oats and mixed nuts until coarse crumbs form.
3. Mix the chia seeds with water and let sit for about 10 minutes until it forms a gel.
4. Transfer the oat-nut mixture to a bowl and mix with olive oil, chia gel, and salt until it holds together when pressed.
5. Press the mixture evenly into the base and slightly up the sides of a 22 cm quiche or tart tin.
6. Bake the crust blind for 10 minutes: line with parchment and fill with baking beans or dried rice.
7. Remove the lining and beans, bake the crust for another 5 minutes until lightly golden.
8. Meanwhile, heat a small pan over medium heat and sauté the onion and garlic until soft, about 5 minutes.
9. Add the chopped asparagus and cook for 3-4 minutes until tender but still slightly crisp; remove from heat and let cool slightly..In a large bowl, whisk the eggs, milk, black pepper, nutmeg, smoked paprika, parsley, and chives.
10. Stir in the sautéed asparagus mixture, grated Gruyère cheese, and toasted pine nuts.
11. Pour the filling into the pre-baked crust, sprinkle a small amount of toasted pine nuts on top, and bake for 30 minutes, until the filling is set and golden on top.
12. Allow the quiche to cool for 10 minutes before slicing and serving.