This Asparagus + Goat Cheese Quiche is the most delicious thing you could serve at a springtime brunch! Simple ingredients, lovely flavors, beautiful presentation!
For the Crust
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 6 tablespoons butter
- 3 tablespoons vegetable shortening (I use Spectrum non hydrogenated)
- 4–5 tablespoons ice cold water
For the Filling
- 4 eggs
- 1/2 cup heavy cream
- 1/4 cup minced chives
- 1 teaspoon salt
- black pepper to taste
- Asparagus – about a dozen pencil thin spears
- 4 oz fresh goat cheese
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 degrees 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.
Keywords: quiche, breakfast, brunch, spring, asparagus, eggs, crust, goat cheese, chives, mothers day