Fresh, green asparagus stalks are layered on top of goat cheese in this easy deep dish quiche. This recipe for aspapragus 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.
Fresh, green asparagus stalks are layered on top of goat cheese in this easy deep dish quiche. This recipe a flaky, deep pastry crust to allow multiple layers of asparagus to be piled high, before whisked eggs are poured over top.
Stalks of fresh asparagus are preferable for any recipe, and this one is no exception. Use the ripest stalks of asparagus; firm, with a brightly colored top. Both the pie crust and filling for this recipe come together easily and quickly and yield delicious results.
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 noticable, 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.
Asparagus Quiche with Goat Cheese Crumbles
- 1 7 inch spring form pan
- 1 Rolling Pin
- 8-10 Asparagus Stalks about 2 cups when chopped
- 5 Eggs
- 2 Tbsp Milk
- 1/4 Tsp Cayenne Pepper
- 4 Ounces Goat Cheese Crumbles
- 4 Tbsp Unsalted Butter cold
- 1 Cup Flour plus extra 1 teaspoon for rolling out dough
- 1/4 Tsp Salt
- 2-3 Tbsp Water cold
- Dash Salt
- Dash Black Pepper
- In a medium bowl, cut the cold butter into the flour using a a pastry cutter or a large fork, until the mixture becomes course.
- Add the salt and slowly add the water slowly, until the dough just holds together, yet is still pliable.
- On a floured, flat surface, roll out the dough, into a circular shape, making sure to keep extra flour on hand to stop the dough from sticking to the rolling pin and working area.
- Using the rolling pin, lift the dough into the springform panand gently press edges into place. Make sure the crust is fully covering the bottom and sides of the pan, otherwise the quiche filling will leak out.
- Place the pan directly into fridge and chill. If you are making the quiche at a later time, you can cover and chill the the crust overnight and mix up the filling in the morning and bake.
- Preheat oven to 350 degrees farenheight
- Cut asparagus stalks into 1 1/2 to 2 inch pieces, discarding the light colored bottoms or saving for another use. When cut you should have about 2 cups of asparagus.
- Crack eggs into a large bowl and whisk until yolks and whites are fully incorporated together.
- Add milk, cayenne pepper, black pepper and salt to bowl and mix into eggs
- Remove crust from fridge and layer goat cheese crumbles onto the bottom of the quiche crust.
- Arrange asparagus pieces into the springform pan, layering evenly.
- Pour egg filling into the pan and bake for 40 minutes.
- Remove quiche from oven and allow to cool for at least 20 minutes before slicing.