Goat Cheese Asparagus Quiche
- Taste Of Cofrancesco
- May 1
- 2 min read
This goat cheese and asparagus quiche is the kind of simple yet elegant dish that makes any meal feel special. The tangy creaminess of goat cheese pairs beautifully with tender spring asparagus in a delicate custard, all nestled inside a buttery, golden crust. It’s easy to prepare, endlessly versatile, and just as lovely for a brunch gathering as it is for a quiet lunch at home.
Prep Time: 2 mins | Total Time: 1h 5 mins | Serves: 8
Ingredients
For the Crust
1 cup plus 3 tablespoons all-purpose flour
6 tablespoons cold unsalted butter, cubed
1 large egg, beaten
pinch of salt
For the Quiche
1 bunch asparagus, trimmed and cut into 2-inch pieces, about 1 lb
1 tablespoon olive oil or butter
4-6 large eggs
1 cup heavy cream, or half-and-half for lighter
1/2 cup whole milk
5 oz goat cheese, crumbled, chèvre
1/4 teaspoon freshly ground nutmeg
salt and pepper to taste
fresh thyme or chives for garnish, optional
Instructions
Step 1
In a food processor, combine the flour, butter, and salt until the mixture is This should only take a few pulses. Add the egg, and pulse a few more times until the dough resembles little peas.
Step 2
Remove the dough from the processor and shape it into a ball. On a lightly floured surface, roll it out to about 2 inches larger than your quiche pan. Carefully transfer to the pan, gently pressing into the edges. Trim any excess, then refrigerate for 30 minutes to allow the crust to rest and firm up.
Step 3
Preheat oven to 350°F (176°C).
Step 4
Sauté asparagus in olive oil or butter for 3–4 minutes, just until bright and tender-crisp. Set aside.
Step 5
In a bowl, whisk eggs, cream, milk, nutmeg (if using), salt, and pepper. fold in the asparagus and goat cheese.
Step 6
Pour the filling into the chilled crust and bake at 350°F (176°C) for 45-55 minutes, or until the custard is set and the top is lightly golden.
Step 7
Let cool for 10 minutes before slicing. Serve warm or at room temperature.
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