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This asparagus and goat cheese quiche is a simple yet impressive dish perfect for weekend brunches or light dinners. It combines fresh spring vegetables with creamy cheese in a flaky crust that feels both comforting and a little fancy without much fuss.
I made this on a sunny morning with leftover pie crust and it quickly became a favorite for lazy afternoons
Ingredients
- Fresh asparagus: Choose tender stalks and trim the woody ends for a delicate texture
- Goat cheese: Offers a tangy creaminess that balances the earthy asparagus
- Large eggs: Provide structure to the custard filling and richness to the flavor
- Heavy cream: Keeps the filling silky and smooth opt for full fat for best results
- Pie crust: A sturdy but flaky crust holds all the custard and veggies together
- Salt and pepper: Simple seasonings to enhance all the fresh flavors
Instructions
- Prepare The Oven:
- Preheat your oven to 375 degrees Fahrenheit 190 degrees Celsius which is the perfect temperature to gently bake the quiche without drying it out
- Ready The Crust:
- Place your pie crust in a 9 inch quiche or pie dish pressing it firmly into the edges to avoid shrinkage later
- Prep The Asparagus:
- Trim the tough ends and chop the asparagus into bite sized pieces so they cook evenly and fit nicely in every slice
- Mix The Custard:
- In a large bowl whisk together the eggs heavy cream salt and pepper until completely blended this ensures a smooth base
- Combine Ingredients:
- Fold goat cheese and asparagus gently into the custard mixture so the cheese stays in chunks adding to the texture
- Bake Until Golden:
- Pour the mixture into the prepared crust bake for 30 to 35 minutes until the top is golden and the filling is set but still slightly wobbly in the center
- Cool And Serve:
- Let the quiche cool for at least 10 minutes before slicing this helps it firm up and makes for cleaner slices
Goat cheese is my favorite ingredient here I love how its tartness complements the mild asparagus. Making this quiche reminds me of spring mornings visiting my grandmother where fresh farm eggs and garden veggies were always part of the meal.
Storage Tips
Store leftover quiche covered in the fridge for up to 3 days. Reheat gently in a low oven or eat cold for a quick bite. Avoid microwaving if possible as it can make the crust soggy.
Ingredient Swaps
You can swap asparagus for blanched green beans or spinach for similar fresh greens. Feta makes a nice alternative to goat cheese adding a salty tang. Half and half can replace heavy cream for a lighter custard.
Serving Ideas
Pair with a crisp green salad or fresh fruit to balance the richness. A drizzle of herb vinaigrette or a spoonful of pesto on top adds a lovely brightness. Serve with a glass of chilled white wine for a special occasion.
This quiche is flexible and delicious making it perfect for many occasions and seasons.
Frequently Asked Recipe Questions
- → How do I prepare the asparagus for baking?
Trim the tough ends and chop asparagus into bite-sized pieces to ensure even cooking and tender results.
- → What type of cheese works best for this tart?
Goat cheese adds a creamy, tangy flavor that complements asparagus, but fresh chèvre or feta can also work well.
- → Can I use a store-bought pie crust?
Yes, using a ready-made pie crust saves time and provides a crisp, flaky base for the filling.
- → What’s the ideal oven temperature for baking?
Bake at 375°F (190°C) to achieve a golden crust while gently cooking the filling through.
- → How can I tell when it’s fully baked?
The tart is done when the filling is set and slightly puffed, with a golden-brown crust and top.
- → What side dishes pair well with this tart?
A fresh green salad or roasted vegetables complement the creamy, savory flavors nicely.