Asparagus Quiche with Goat Cheese Crumbles
An eggy, savory, deep dish quiche is baked to perfection and filled with freshly chopped asparagus and soft crumbles of goat cheese with a slight kickk of cayenne pepper in this recipe. This quiche is a delight served as breakfast or as a leftover lunch.
Equipment
- 1 7 inch spring form pan
- 1 Rolling Pin
Ingredients
Quiche Filling
- 8-10 Asparagus Stalks about 2 cups when chopped
- 5 Eggs
- 2 Tbsp Milk
- 1/4 Tsp Cayenne Pepper
- 4 Ounces Goat Cheese Crumbles
Quiche Crust
- 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
Instructions
Quiche Crust
- 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.
Quiche Filling
- 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.
Nutrition
Serving: 1sliceCalories: 145kcalCarbohydrates: 17gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 21mgSodium: 19mgPotassium: 18mgFiber: 0.4gSugar: 1gVitamin A: 278IUVitamin C: 1mgCalcium: 41mgIron: 1mg
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