The Best Asparagus Quiche with Goat Cheese Recipe

This Asparagus Quiche with Goat Cheese is the most delicious thing you could serve at a springtime brunch! Simple ingredients, lovely flavors and a beautiful presentation make this asparagus quiche recipe a winner!

Eggs, tender asparagus, fresh chèvre and chives come together to make a tart that shouts SPRINGTIME from the rooftops. It's a lovely way to embrace all this season has to offer. 

Pair this beauty with Crispy Homemade Buttermilk Waffles or Mascarpone Stuffed French Toast for a delicious springtime Sunday brunch spread - or serve it for breakfast, lunch or a light supper. It's a versatile dish that's really great any time. 

This quiche recipe has been a springtime staple of mine for years.

We'll start by making our own flaky crust. But not to worry - There's no prebaking of the crust (blind baking), no need for pie weights or overcomplicated instructions. In fact, that's not the correct way to make a quiche.

We're only using a handful of ingredients, and I'll show exactly how to make this easy asparagus quiche. 

Why This Recipe Works

• Versatile and can be served for breakfast, brunch, lunch or a light dinner. 
• Looks (and tastes!) impressive and is great for serving a crowd or for special occasions.
• Cold leftovers are just as delicious the next day. 

Ingredient Notes

• Flour - We're making the quiche crust from scratch with all purpose flour. Don't worry! It's quite easy and I'll show you each step. 
• Butter - A good stick of cold unsalted butter will be a key ingredient in the crust taste and texture. 
• Vegetable shortening - Another key ingredient for the crust, and will help the crust hold its shape. I use Spectrum non hydrogenated vegetable shortening. 
• Eggs - Fresh eggs are key in a quiche recipe. Don't try to substitute with egg substitutes or whites. Whole, fresh eggs will make this quiche. 
• Heavy cream - Heavy cream creates a melt in your mouth quiche texture. Unlike the egg filling in a frittata, you want a quiche to be more moist, with a creamy filling. Cream is an essential ingredient. 
• Chives - I don't go overboard with the fresh herbs here. Just a bit of fresh chives provide the perfect flavor in the quiche filling.
• Fresh asparagus - Use pencil thin spears, if you can find them. Asparagus is in season starting in March through June, depending on location.  
• Goat cheese - Fresh soft chèvre works best and you should be able to find it at your local grocery store.  

*Full ingredient list with quantities is in the recipe card.

Helpful Equipment

• Pastry cutter - This will help mix the butter into the dough and is preferred over using your hands as they can warm the butter. 
• Tart pan or pie dish - I love using a 14 x 5" tart pan for this recipe, but a 9" round pie pan also works great. 
• Whisk - A whisk is helpful in mixing the egg mixture, and works much better than a fork.

Step by step instructions

1. Combine the flour, and salt in a medium bowl, then use a pastry cutter to cut in the butter and shortening until the pieces become the size of peas. Add in 4 tablespoons of water and mix gently with a rubber spatula or wooden spoon until the dough just starts to come together. Add more water one tablespoon at a time if needed. The dough should not be sticky, and you should be able to see tiny pieces of butter and shortening flecked throughout. Do. Not. Over. Mix.
2. Once the dough comes together, gently shape it into a disc, wrap in plastic wrap and refrigerate for at last 30 minutes (or up to two days).
3. Once the crust has chilled, remove the wrap and roll it out to fit your desired dish. I used a 14"x5" tart pan, but a 9" round pie dish will work wonderfully as well. Transfer the rolled out crust to the dish and press it in so it is flush with the pan on all sides. Use the rolling pin to glide across the top and remove any extra bits of dough. Place the entire prepared tart pan in the freezer while you prepare the filling.
4. Whisk together the eggs, heavy cream, chives, salt and pepper in a large bowl until fully combined, but be mindful not to incorporate too much air. 
5. Cut or snap the woody stems of the asparagus off and discard.
6. Preheat the oven to 350 degrees and remove the tart pan from the freezer. Pour the filling into the pan and place asparagus spears evenly down over top, and press down on them gently. Crumble the goat cheese over the top, being sure it's evenly distributed throughout.
7. Bake the tart for about 30 minutes or until the crust is golden brown around the edges and the filling is set. Allow to cool at least 15 minutes before cutting. 
8. Serve warm or room temperature on it's own or with a pile of lightly dressed greens. Leftovers can be stored in an airtight container in the refrigerator and eaten cold the next day. I find it tastes better than reheating.

Tips For Success

• Make sure your butter is cold and chop into small cubes before mixing into the flour mixture. 
• Don't over mix the crust dough. You want small pieces of butter and shortening throughout. This will help give the crust a light and flaky texture.
• If you have thicker spears of asparagus, cut them in half lengthwise to make thinner spears. 
• Make sure to dry your chives and asparagus well after washing to help prevent too much liquid and a soggy quiche.

Serving Suggestions

• Asparagus goat cheese quiche is delicious on its own, but you can serve with your favorite mixed greens and a light homemade vinaigrette. 
• This spring quiche is delicious for Easter brunch and pairs well with a fruit salad and these Blueberry Oatmeal Pancakes for a fun and delicious spring meal.
• Serve these French Buttered Radish Toasts for more spring flavors and colors. 
• Roasted Potatoes and Onions are the perfect dish alongside this wonderful quiche.  

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