Asparagus Goat Cheese Quiche Recipe

I absolutely love this asparagus and goat cheese quiche because it combines the creamy, tangy flavors of goat cheese with the fresh, crisp bite of asparagus, creating a delightful and sophisticated taste. Plus, there’s something so satisfying about making a dish from scratch and watching it come together beautifully in the oven—it always impresses my friends at brunch gatherings!

Creating dishes that are both delectable and healthful is the cornerstone of my cooking, and this Asparagus Goat Cheese Quiche is a prime example. Accompanied by a tender crust, the quiche’s filling showcases the star ingredient—asparagus—which gets a boost from creamy goat cheese and the never-fail flavor combo of eggs and heavy cream.

And I don’t know about you, but I find it hard to resist a dish that features Parmesan cheese as an ingredient.

Ingredients

Asparagus possesses not only an abundance of vitamins A, C, and K, but also a considerable quantity of fiber and antioxidants.

Cheese Made from Goat’s Milk: Supplies a creamy mouthfeel; very good source of protein and calcium.

Eggs: Ingredient high in protein; infuses the quiche with structure and richness.

Cream that is heavy: Provides a rich and creamy texture while contributing to tastes and moistness.

Parmesan: Contributes a mouthwatering, poorly worded, inept, downtown appearance; poor urban design presence; quiet, yet grievous assault on nutrition; no protein, no calcium, no good, and — the real kicker — a major contributor to food p— (appreciate the ‘P’ word?).

Similar to why I prefer not to eat low-quality, flimsy, half-destroyed, poorly written books, I also have a clear reason for preferring not to consume low-quality parming.

— Calabro’s work “My Bad, Your Dad.

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Ingredient Quantities

• 1 pie crust (store-bought or homemade)
• 1 bunch asparagus, trimmed and cut into 1-inch pieces
• 1 tablespoon olive oil
• 4 ounces goat cheese, crumbled
• 4 large eggs
• 1 cup heavy cream
• 1/2 cup milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground nutmeg
• 2 tablespoons grated Parmesan cheese

Instructions

1. Warm your oven up to 375°F (190°C).

2. Unroll the pie crust and fit it into a 9-inch pie dish. Trim the excess crust, and then prick the bottom of the crust all over with a fork.

3. The pie crust should be blind-baked. For this, line the pie dish with parchment paper and fill it with pie weights or dried beans. Place the dish in a preheated oven and let it bake for about 10 minutes. Carefully remove the dish from the oven and take out the weights and parchment. Return the crust to the oven for about 5 more minutes.

4. In a skillet, over medium heat, warm the olive oil. When the oil is hot, add the asparagus pieces and sauté for about 5 minutes or until they start to become tender. Remove from the heat.

5. In a mixing bowl, combine the eggs, heavy cream, milk, salt, black pepper, and nutmeg. Whisk together until well combined.

6. Distribute the sautéed asparagus evenly over the pie crust, which should be partially baked.

7. Crumble the goat cheese over the asparagus.

8. Ensure even coverage by pouring the mixture of egg and cream over the asparagus and cheese.

9. Add more flavor to the quiche by sprinkling grated Parmesan cheese on top.

10. The quiche should be placed in the preheated oven and cooked for 30-35 minutes, or until the filling sets and the top turns a light golden brown. Allow it to cool for a few minutes before slicing and serving.

Equipment Needed

1. Oven
2. 9-inch pie dish
3. Rolling pin (optional, if adjusting pie crust)
4. Knife
5. Fork
6. Parchment paper
7. Pie weights or dried beans
8. Skillet
9. Stove
10. Mixing bowl
11. Whisk
12. Spoon

FAQ

• Can I use a different cheese instead of goat cheese?Indeed, you can substitute with feta or ricotta; however, this will slightly change the taste.
• How do I pre-bake the pie crust?The oven should be preheated to 375°F (190°C). The crust must be lined with parchment paper, filled with pie weights, and baked for 10-15 minutes.
• Can this quiche be made ahead of time?Indeed, prepare it by baking, allowing it to cool, and chilling it in the fridge. Serve it after reheating in the oven at 350°F (175°C).
• Is there a way to make this quiche lighter?Indeed, substitute half-and-half for the heavy cream and whole milk, and cut the goat cheese to 3 ounces.
• How long will leftovers keep?Leftovers can be kept in the refrigerator, and they ought to last 3-4 days.
• Can I use frozen asparagus?Certainly, but it requires thawing and draining first to get rid of any surplus moisture.

Substitutions and Variations

1 bunch asparagus: If you want something with a different texture and taste, use broccoli florets or sliced zucchini as a substitute.
4 ounces of goat cheese: For a milder flavor, use feta cheese or ricotta.
1 cup heavy cream: Use half-and-half or whole milk to dial down the richness.
1/4 teaspoon ground nutmeg: Use a pinch of ground cinnamon instead or leave it out completely if you’d prefer.
2 tablespoons grated Parmesan cheese: Substitute with pecorino romano or gruyère for a different nutty note.

Pro Tips

1. Pre-bake the Crust Thoroughly To avoid a soggy bottom, make sure your pie crust is adequately blind-baked. Let it cool slightly before adding the filling to maintain its crispness.

2. Asparagus Preparation Blanch the asparagus before sautéing. This will help keep the asparagus vibrant green and maintain a tender yet slightly crisp texture.

3. Goat Cheese Distribution To ensure a well-distributed cheesy flavor, crumble the goat cheese into small pieces and gently press them into the egg mixture, leaving some on the surface for a toasted finish.

4. Flavor Enhancement Add fresh herbs like thyme or chives to the egg mixture for an aromatic lift that complements the goat cheese and asparagus.

5. Resting Time Allow the quiche to cool for 10-15 minutes after removing it from the oven. This resting period will help it set, making it easier to slice and enhancing the overall flavor.