Asparagus and Zucchini Quiche

Asparagus and Zucchini Quiche

This recipe is in partnership with The Kraft Heinz Company. All opinions are my own. 

Asparagus and Zucchini Quiche:

As an Army wife, moving regularly and making new friends has become a way of life. We often celebrate holidays away from loved ones if time, travel, and money is limited. So, new friends often become like family. I am excited to share that I teamed up with KRAFT and Price Chopper this holiday season to make my low carb Friendsgiving brunch potluck a little extra special. Hosting a Friendsgiving style brunch is a great way to include some of your classic Thanksgiving favorites, but also allow for a little more variety (there is only so much turkey I can eat). This Asparagus and Zucchini Quiche made with the new KRAFT Expertly Paired for Eggs, Omelets & Quiches, Cheddar & Swiss Cheese is a recipe that will be great not just for this occasion, but for many other meal options too. Who doesn’t love breakfast for dinner, am I right? Find the full recipe for my Asparagus and Zucchini Quiche at the bottom of the page and read on for additional tips and tricks on how to make this delicious low-carb dish!

Asparagus and Zucchini Quiche

“School” Supplies

  • Pie Plate
  • Food Processor
  • Rolling Pin
  • Parchment Paper
  • Whisk
  • Mixing Bowl
  • Knife & Cutting Board
  • Measuring Cups

“Class” Notes:

The Quiche Filling-

Flavor is always the biggest factor for me in any recipe. The flavors for this dish come from the asparagus, zucchini and KRAFT Expertly Paired for Eggs, Omelets & Quiches,Cheddar & Swiss Cheese. I love how the vegetables pair with the cheese, as it allows for a slightly sharp flavor, along with a hint of nuttiness to blend in with the flavor of the eggs. Making a quiche filling, is quite simple. The biggest trick to making a successful quiche, is all in the wrist. Be sure to thoroughly whisk the egg mixture to incorporate air into the eggs, making the quiche light and fluffy (this also helps prevent it from deflating too badly after it bakes).

Asparagus and Zucchini Quiche

The Keto Pie Crust-

The Asparagus and Zucchini Quiche filling is already lower in carbs, but I wanted to use a crust that was as well. Though some low carb purists may opt to make this without the crust, the version below is still low in carbs and really makes it so quiche lovers don’t have to sacrifice. Here’s what I do. First, I’ll combine all the pie crust ingredients into a food processor, pulse until combined, and place the dough in the refrigerator. Once the dough is chilled through, I roll it into a circle between two sheets of parchment paper to prevent sticking. Peel off the top layer of parchment and invert the crust into the pie plate. I like to gently lift the sides so they fit into the dish, peel off the parchment, and crimp the edges of the crust with my fingers or a fork. If you find the crust is breaking (sometimes the kitchen can get a little warm) place it in the fridge or freezer a bit to firm up or use your hands to patch any cracks or breaks. This crust is very forgiving, so do not stress if it isn’t picture perfect!

Kraft Heinz does not endorse any specific diet, and recommends consulting with a healthcare professional before beginning any type of diet.

Asparagus & Zucchini Quiche

Baking Tips-

I like to start off baking at a slightly higher temperature (400 F) to help keep the crust crispy and slightly golden brown (no one likes a soggy bottom). After the first 15 minutes, it is important for the crust to be covered along the edges with foil to prevent burning. Because we are not working with classic baking ingredients, we want to prevent the almond and coconut flour in the crust from overcooking before the quiche filling is actually set. Reduce the heat and bake the dish until the center is cooked. Cool it slightly before cutting and serving to your Friendsgiving guests!

Asparagus & Zucchini Quiche

If you’re planning on making other dishes with cheese this holiday season, make sure you stop by your local Price Chopper here in the Kansas City area and check out all the other new KRAFT Expertly Paired Shredded, Sliced, Snacking, and Chunk Cheeses that can be added to your favorite dishes. I hope this Asparagus and Zucchini Quiche is a great addition to your own Friendsgiving brunch this year. Happy Friendsgiving!

Bon Appeteach,


Asparagus & Zucchini Quiche

Print Recipe
Serves: 8


  • 1 1/2 cups Almond Flour
  • 1/4 cup Coconut Flour
  • 1 tsp Salt
  • 6 tbsp Cold Butter, diced into chunks
  • 1 tsp Xanthan Gum
  • 1 tsp Vinegar
  • 1/2 cup KRAFT Expertly Paired for Eggs, Omelets, & Quiches, Cheddar & Swiss
  • 6 Asparagus Spears, trimmed
  • 6 Eggs
  • 2/3 cup Whole Milk
  • 1/4 cup KRAFT Shredded Parmesan Cheese
  • 1 small Zucchini, thinly sliced



For the crust: In a food processor, combine the almond flour, coconut flour, salt, xanthan gum, and vinegar together. Pulse a few times, then add the cold butter. Pulse until it looks like bread crumbs. Add in the beaten egg and pulse until the dough comes together into a ball. Place in plastic wrap and refrigerate for 45-60 minutes.


Preheat the oven to 400 F. Next, roll the dough out into a 10" circle between two sheets of parchment paper to prevent sticking. Peel the top layer of parchment off and invert the dough into a 9" greased pie plate. If the dough breaks a bit, use your fingers to press into the pie plate. Use your fingers or a fork to create a decorative or crimped edge.


Whisk the eggs and milk until blended, then add the cheese. Pour the mixture into the pie plate and top with the asparagus and zucchini. Bake for 15 minutes, then cover with foil (to prevent the crust from getting too brown) and bake for an additional 30-35 min. or until a knife comes out clean and the top is golden brown.



























Obtained using My Fitness Pal. I am not nor do I claim to be a nutritionist, so it is important to always verify the nutritional information as brands vary. I work hard to always provide the most accurate information as possible in hopes of making this easier for you, my readers!