Asparagus Goat Cheese Quiche
Asparagus season is here, and this spring-like Asparagus and Goat Cheese quiche is the perfect way to celebrate. The buttery “Pâte Brisée” crust and the eggy filling are the perfect vessel for crisp asparagus and slightly tangy and earthy goat cheese. This quiche comes together in a breeze and is a great make-ahead recipe since it is just as delicious enjoyed warm or cool. Quiche – versatile, practical, crowd-pleasing. If you’re new to quiches, this is how you should look at it: a crisp pie crust encasing a bunch of…
- Prep time
- 20 min
- Cook time
- 55 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- Pie Crust:2 cups (260g) all-purpose flour
- 1 tsp salt
- 2/3 cup (150g) chilled unsalted butter, cut into small cubes
- 5 tbsp (75ml) cold water
- Filling:1 tbsp (14g) butter
- 1 shallot, peeled and diced
- 1 small bunch (200g) asparagus, stemmed and cut into 1.5-inch (3.8cm) pieces
- 4 large eggs
- 3/4 cup (180ml) milk (2% or whole)¼ cup (60ml) heavy cream (35% m.f.) 1 tbsp Dijon Mustard
- ¼ tsp cayenne
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 1 tbsp chopped parsley leaves
- 125g soft unripened goat cheese, crumbled
Instructions
- 1
To make the crust - Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in a plastic wrap and chill for at least 30 minutes.
- 2
Grease and flour a 9-inch (23 cm) pie dish. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the pie dish. Cut any excess crust that hangs over the edge, and poke the bottom of the crust all over with a fork.
- 3
Pre-heat your oven to 350°F (180°C) with a rack in the middle.
- 4
To make the filling –
- 5
Step 1 - In a large frying pan over medium heat, melt the butter and sauté the diced shallot until lightly caramelized, about 6-7 minutes. Set aside.
- 6
Step 2 - Bring a pot of water to a boil. Drop in the cut asparagus and boil for 4 minutes until barely cooked. You should be able to poke a fork in them, but they should still feel slightly firm. Drain and set aside.
- 7
Step 3 - In a large bowl, beat the eggs, milk, heavy cream, Dijon mustard, cayenne, salt, black pepper and parsley. Add the crumbled goat cheese, the shallots and mix to combine.
- 8
Step 4 – Scatter the asparagus evenly at the bottom of the pie crust. Pour the batter overtop, making sure the goat cheese crumbs are evenly distributed as well. Do not fill the batter to the rim: the filling will lightly puff up as it bakes.
- 9
Bake for 55 minutes, until the crust is golden brown and the filling is golden. Transfer onto a cooling rack and cool for at least 15 minutes before serving.