Breakfast/ For a Crowd/ Lunch

Welcome, Spring! Asparagus and Goat Cheese Quiche

Spring is in the AIR! Move over stews and winter casseroles, make way for all the bright green dishes! I don’t know about you, but as much as I love cold weather, I’m absolutely ready for sunshine, flowers, and baby bunnies. Or should I say lambs, because they’re both adorable AND delicious.

Quiche, so boring, right? Maybe. Although it’s not winning any trendsetting points or pushing the boundaries of the culinary world, quiche is a faithful friend to the home cook and host. Old Faithful might be the most accurate moniker; it’s been around a long time, in various forms, in Italy, Germany, France, and England – I’m talking 13th century recipes. While the French are unquestionably famous for Quiche Lorraine, it’s believed that quiche actually originates from Germany’s “kuchen.”

Would you rather: use a store bought crust and have it LOOK perfect, or have a delicious homemade crust with a haggard crimp. I’m always team homemade crust, regardless of how “rustic” that crimp looks!

Many people have had really HORRIBLE quiche. I don’t even want to think about a medieval English quiche, that thing was probably filled with lampreys (shudder). Whether it’s 1221 or 2021, there’s nothing worse than a watery, leaky filling and a sad crust. But when you get a great slice of quiche – a properly cooked, flaky crust, velvety egg base, layers of flavorful fillings, and cheese – it’s a glorious thing.

See how the asparagus is mostly at the top? If you pour the liquid too quickly/aggressively (like I clearly did here), it can pop your fillings up off the base and float them to the top. Ideally there should be layers of filling ingredients throughout. But check it out – no runny quiche here!

This asparagus and goat cheese quiche is the perfect dish for a springtime brunch or Easter menu. Because the flavor is light and bright, it plays nicely with others. If I’m hosting, a quiche is one of my favorite brunch items because it is excellent at right out of the oven or at room temperature and is easy to prep ahead of time. You could also really go to town and serve 2-3 quiches with different fillings with a simple salad and fresh fruit.

This particular recipe makes a bigger quiche with a larger volume of the egg filling, so use a deeper 9 inch pie pan rather than a shallow tart pan. Look in the Notes section for a scaled back version if you prefer to go the tart route.

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Asparagus and Goat Cheese Quiche

  • Author: Stirs & Stripes
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 1 Quiche 1x

Ingredients

Scale
  • 6 eggs
  • 6 oz heavy cream
  • 2 oz evaporated milk
  • 4 oz goat cheese, crumbled into bits
  • 1 bunch asparagus, sliced into small pieces through the bright green with the tips left whole
  • 1 TBS butter cut into small pieces
  • Dried herbs (I use Herbes de Provence)

Instructions

  • Prepare your quiche crust and parbake it. I’m using Erin Jeanne McDowell’s All Buttah Pie Dough recipe which includes directions for parbaking. Then turn the oven down to 350 degrees.
  • Blanche the asparagus and set aside while you prepare the egg mixture.
  • Whisk together the eggs, cream, evaporated milk, salt and pepper.
  • Place half the crumbled goat cheese and the asparagus in the base of the pie crust, then GENTLY pour over the egg mixture.
  • Top with the remaining cheese, the small pieces of butter, a little more salt and pepper, and dried herbs if you’re using them.
  • Place the pie pan on a baking sheet and bake at 350 for about 35 minutes, until the filling is set.

Notes

  • You could use 1 cup of heavy cream if you don’t have evaporated milk. I like the structure and texture a little bit of evaporated milk gives to the mixture but you can totally swap it out.
  • I do a quick blanche on the asparagus using boiling water from my electric kettle (saves time over the stove top method and saves you from washing a pot) – just pour the boiling water over the asparagus, allow it to sit for 2-3 minutes, then strain the asparagus and immediately plunge into a bowl of ice water until completely cool. You can store the blanched asparagus in the fridge until ready to bake, just pat them off with a paper towel to remove any remaining water.
  • To use a thinner pie pan, use 3 eggs, 2 oz evaporated milk, 4-5 oz heavy cream.
  • If you have fresh mint, a few mint leaves thinly sliced are great in this filling, especially if you are serving quiche with a lamb dish.

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