Quiche aux légumes au curry

[[ recipeID=recipe-8kpzyveo0, title=Curry Veggie Almond Crust Quiche ]]

Curry Veggie Almond Crust Quiche

Our quick and easy Curry Veggie Quiche adds a touch of heat combined with Piccola Cucina Unsweetened Almond Pie Shell to create a unique take on a classic quiche.

Servings: 8 slice

Keywords: Quiche, Curry, Almond Crust, Healthy, Spicy, Vegetarian, Gluten-free

  • Prep Time: 15 mins
  • Cook Time: 40 mins
  • Total Time: 55 mins




  • 2 Piccola Cucina 8 inch Unsweetened Almond Pie Shells (if using 1 crust, halve recipe, trust us, you'll want two)
  • 1 teaspoon olive oil
  • 1 cup asparagus, cooked, chopped
  • 1 cup red bell pepper, cooked, sliced
  • 1 cup yellow onion, cooked, sliced
  • 5 eggs, beaten
  • 2 tablespoons almond milk
  • ¼ teaspoon curry paste or powder (or to taste)


  1. Preheat oven to 350°F.
  2. Take frozen raw pie crust out of freezer and bake for 10 minutes in oven until crust is slightly golden. If using par-baked pie crust, set aside. (I find pre-baking the shells create a sturdier crust that reheats very well.
  3. In a large pan, add olive oil and saute asapragus, red bell pepper and onion over medium heat until tender (about 8 minutes).
  4. In a large bowl, whisk together eggs, almond milk and curry paste (or powder).
  5. Add half of vegetable mixture to each pie crust and pour the egg mixture over top.
  6. Bake for 35-40 minutes until the center is completely set. Let cool 5 minutes before slicing and serving.


This recipe uses two 8" pie shells and serves 8. To only make one quiche, halve the recipe and use two eggs.