Asparagus and Goat Cheese Quiche
This quiche hits different when asparagus is in season. The goat cheese gets creamy and tangy against those bright green spears.
You’ll want to trim the asparagus properly and pre-bake that crust. Trust me on both.
Asparagus Needs Proper Prep
Snap the woody ends off each spear – they’ll break naturally at the right spot. Cut the remaining stalks into 1-inch pieces. Blanch them for 2 minutes in boiling water, then shock in ice water. This keeps them bright green and prevents mushy texture in the finished quiche.
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Why Blind Baking Matters
Your crust needs 15 minutes alone in the oven before adding filling. Use parchment and pie weights or dried beans. This prevents the soggy bottom that ruins quiche. The crust should look set but not golden when you remove the weights.
Goat Cheese Distribution Strategy
Don’t mix goat cheese into the custard – it’ll clump. Instead, crumble it directly over the asparagus in the crust. The cheese will soften and spread naturally as the custard bakes around it, creating pockets of creamy tang throughout each slice.
Temperature Precision Prevents Curdling
Bake at 375°F for exactly 25 minutes. Higher heat scrambles the eggs. Lower heat won’t set the custard properly. The center should barely jiggle when you shake the pan. It’ll finish cooking from residual heat as it cools.
Preventing Watery Quiche
- Pat the blanched asparagus completely dry with paper towels before adding to crust – excess water makes soggy quiche.
- Let quiche cool for 15 minutes before cutting. The custard needs time to set properly or it’ll run when sliced.
Frequently Asked Questions
Will frozen asparagus work for this recipe?
Skip frozen asparagus – it releases too much water and turns mushy. Fresh asparagus holds its shape and bright color much better.
How long does leftover quiche stay good?
Refrigerate for up to 4 days. Reheat individual slices in 350°F oven for 10 minutes to crisp the bottom crust.
Should I substitute cream cheese for goat cheese?
Cream cheese works but tastes much milder. Use 3 ounces instead of 4 since cream cheese is denser than goat cheese.
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Asparagus and Goat Cheese Quiche
Ingredients
Equipment Needed
- 9-inch pie pan
- Large pot for blanching
- Bowl of ice water
- Parchment paper
- Pie weights or dried beans
- Large mixing bowl
- Whisk
Instructions
- Prepare crust: Preheat oven to 375°F. Press pie crust into 9-inch pie pan and trim edges. Line with parchment paper and fill with pie weights.
- Blind bake crust: Blind bake crust for 15 minutes. Remove weights and parchment, then bake 5 more minutes until set but not browned.
- Blanch asparagus: Bring large pot of salted water to boil. Cut asparagus into 1-inch pieces. Blanch for 2 minutes, then immediately transfer to ice water.
- Layer filling: Drain asparagus thoroughly and pat dry. Arrange evenly in the pre-baked crust. Scatter crumbled goat cheese over asparagus.
- Make custard: Whisk eggs in large bowl. Add cream, milk, salt, pepper, and nutmeg. Whisk until completely smooth.
- Add custard: Pour custard mixture over asparagus and goat cheese. Sprinkle chopped chives on top.
- Bake quiche: Bake for 25-30 minutes until center barely jiggles when pan is gently shaken. Cool for 15 minutes before slicing.
Nutrition Facts
Per Serving (1 serving)
