Cooking with Aubrey

Get Out N' PlaySpring Asparagus Tart

I served this dish for some guests who came over the other evening as a light dish to enjoy over drinks and conversation. It would also be very suitable at a brunch or light lunch. Pair it with a salad for a heartier meal. The quinoa and almond flour crust has 11g of protein and 5g of fiber. A great way to incorporate whole grains into your diet.

Spring Asparagus Tart


  • 1 cup uncooked quinoa
  • ½ cup almond flour
  • 1 Tbsp cornstarch
  • ¾ tsp salt, divided
  • 2 Tbsp olive oil, divided
  • 3 eggs
  • 2 leeks, white part thinly sliced
  • 2 garlic cloves,, minced
  • 1 bunch asparagus, diagonally sliced, woody stems discarded
  • 1 tsp fresh thyme
  • 1 oz Parmesan cheese, grated


  1. Preheat oven to 350. Place quinoa on a baking sheet with edges (aka jelly roll pan). Bake for 10 minutes or until golden brown. Cool slightly.
  2. Place half of the quinoa in a food processor and pulse for 30 seconds. Transfer to a large bowl. Into this bowl, add the remaining toasted quinoa, almond flour, cornstarch, and ¼ salt. Stir to combine.
  3. Lightly beat 1 egg and add to the mixture, along with 1 Tbsp olive oil. Stir until the mixture is crumbly. Press into the bottom and up the sides of a 9 inch pie dish greased with olive oil. Bake at 350 for 5 minutes.
  4. Heat a medium skillet over medium heat. Add remaining olive oil to the pan. Saute leeks for 3 minutes. Add garlic and saute 1 minute. Remove from heat and stir in asparagus, thyme and remaining salt. Let stand 5 minutes. With the two remaining eggs, separate the whites and lightly beat them. Stir to combine with the veggie mixture.
  5. Arrange the asparagus mixture in the crust and sprinkle with cheese. Bake at 350 for 15 minutes or until filling is set. Let stand for 10 minutes. Cut into wedges and serve.

 Adapted from:

Aubrey SchultzAubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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