Asparagus Quiche with Goat Cheese Crumbles
Fresh, green asparagus stalks are layered on top of goat cheese in this easy deep dish quiche. This recipe for asparagus quiche with goat cheese crumbles uses a deep dish pastry crust to allow multiple layers of asparagus to be piled on top of the crumbled goat cheese, before whisked eggs are poured over top.
Both the pastry crust and filling for this recipe come together easily and quickly and yield delicious results. Sprinkling a layer of goat cheese directly onto the crust before layering the chopped up asparagus over it, not only infuses the buttery crust with extra moisture, but the goat cheese stays at the bottom of the quiche, creating a beautiful presentation after slicing through the baked egg filling.


Whisking the eggs incorporates air and allows the eggs to “fluff up” and rise during baking.
A splash of milk adds to the pudding like texture when the asparagus quiche is done baking. The dash of cayenne pepper is barely noticeable, it adds a kick to the tangy crumbles of goat cheese layered on the bottom. This recipe is perfect baked the day before for a lazy brunch or whipped up in the morning for a filling, simple breakfast.

Storing Asparagus Quiche with Goat Cheese Crumbles:
If there any slices of quiche leftover, you can store in the refrigerator for 3 days either in the springform pan or in storage container with lid. If you prefer reheat the quiche in a warmed oven on low or microwave for 2 minutes.
This looks delicious! have a local farmstand with great home made goat cheese.