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.
For more breakfast recipes, try my zucchini frittata with feta and basil, soft scrambled eggs with ricotta or eggs in purgatory.
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.
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.
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.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Pastry cutter
- Tart pan or pie dish
- Whisk
- Rubber spatula
- Wooden spoon
- Rolling pin
How to make the best asparagus quiche
Make The Crust
- 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.
Pro Tip: Make sure your butter is cold and chop into small cubes before mixing into the flour mixture.
- 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).
- 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.
Make The Filling
- 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.
- Cut or snap the woody stems of the asparagus off and discard.
Assemble The Quiche
- 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.
- 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.
- 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
- 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.
FAQs
No need to use cooked asparagus. You'll just chop off the tough ends and add them raw.
I know many quiche recipes call for a store-bought pie crust or pie dough, but a quiche is really best when you make your own crust. It really doesn't take much hands on time and makes your quiche infinitely better.
You can make your crust dough up to two days in advance before rolling out into the baking pan.
Store fully made quiche in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven on 350 ℉ for 10-15 minutes, but I find it tastes better to eat cold than reheating.
Freeze quiche by tightly wrapping in plastic wrap and storing in an airtight container for 2-3 months. To reheat, you can cover and place the frozen quiche in the oven and bake on 350 ℉ for about 30-35 minutes.
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The Best Asparagus Quiche with Goat Cheese Recipe
Ingredients
For the Crust
- 1 ½ cups all purpose flour
- ½ teaspoon salt
- 6 tablespoons butter unsalted
- 3 tablespoons vegetable shortening I use Spectrum non hydrogenated
- 4-5 tablespoons ice cold water
For the Filling
- 4 eggs
- ½ cup heavy cream
- ¼ cup minced chives
- 1 teaspoon salt
- black pepper to taste
- 12 asparagus spears pencil thin
- 4 oz fresh goat cheese fresh soft chèvre
Instructions
To Make the Crust
- 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.
- Once the dough comes together, gently shape it into a disc, wrap and refrigerate for at last 30 minutes (or up to two days).
- 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.
To Make the Filling
- Whisk together the eggs, heavy cream, chives, salt and pepper until fully combined, but be mindful not to incorporate too much air. Cut or snap the woody stems of the asparagus off and discard.
To Assemble the Tart
- Preheat the oven to 350 ℉ and remove the tart pan from the freezer. Pour the filling into the pan and lay the 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.
- Bake the tart for about 30 minutes or until the crust is lightly browned around the edges and the filling is set. Allow to cool at least 15 minutes before cutting. Serve warm or room temperature on it's own or with a pile of lightly dressed greens. Leftovers can be stored in an air tight container in the refrigerator and eaten cold the next day. I find it tastes better than reheating.
Notes
- 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.
Nutrition
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Sounds like you had a great weekend! I'd LOVE to check it out. I've never been up that far north in NY! I'm pretty powerless before anything with goat cheese — this quiche is right up my alley! Now I'm inspired to go make one with all the yummy spring produce we have in Florida. So glad we got to hang out this week while I was home, hope to see you again soon!
Oh... man!!! I LOVE goat cheese and I LOVE eggs! This will be going into my menu for our vacation trip in August. We rent a condo in OC, MD and I'm the other couple's "personal chef" for the week (only breakfast and dinner... everybody's on their own for lunch!). We've been going to OC and Assateague for the last 35 years with this couple so I'm always looking for ways to "WOW" them. I think this will fit the bill nicely for a breakfast... not too complicated or too many ingredients to bring. Thanks, Coley! Any recipes for grilling on the beach? We always spend at least one day into evening in Assateague, and I'm the cook there, too!