“Gourmet Gluten-Free Hungarian Brunch: Aromatic Paprika-Infused Quiche with Grilled Asparagus”
A flavorful hungarian brunch perfect for gluten-free eaters - made for visual appeal and culinary depth.
Allergens
Contains no common allergens unless specified.
Ingredients
- 1 gluten
- free pie crust (pre
- made) 4 large eggs 1 cup whole milk Salt and black pepper, to taste 1/2 teaspoon smoked paprika 1 teaspoon sweet paprika 1 teaspoon onion powder 1 teaspoon garlic powder 1/4 teaspoon ground nutmeg 1 cup shredded cheddar cheese 1/2 cup diced ham 1/2 bunch fresh asparagus Olive oil, for brushing Fresh parsley, for garnish
Instructions
- a. Preheat the oven to 350°F (175°C). b. In a large bowl, whisk together eggs, milk, salt, and spices until well combined. c. Arrange the pie crust in a greased pie dish. Pour the egg mixture over the crust, then top with cheddar cheese and diced ham. d. Bake for 35 40 minutes or until set and golden. Remove from oven and allow to cool slightly. e. Toss asparagus in olive oil and season with salt and pepper. Grill or roast the asparagus until tender but still crisp, about 8 10 minutes. f. Slice the quiche into portions and serve with grilled asparagus. Garnish with fresh parsley.
Chef’s Insight
The smoked paprika adds depth and richness to the dish, while the combination of sweet and hot paprika balances the flavors perfectly.
Notes
Make sure to use a gluten-free pie crust to accommodate dietary restrictions.