- Dish type
- Pies and tarts
- Asparagus quiche
A crunchy buttery base and a creamy filling make the perfect balance for a tasty spring quiche. Serve as starter or as a main dish.
3 people made this
- For the base
- 180g wholemeal heat flour
- 70g wholemeal spelt flour
- 220g butter, frozen
- 1 teaspoon salt
- 120ml ice water
- For the filling
- 1 tablespoon extra virgin olive oil
- 400g thin asparagus tips, cut in 5 to 6cm pieces
- 150g goats cheese
- 250g ricotta cheese
- 2 eggs
- 1 teaspoon tarragon, finely chopped
- 1 lemon, juiced
- 1 pinch fennel fronds, finely chopped
- salt and pepper, to taste
MethodPrep:25min ›Cook:55min ›Ready in:1hr20min
- Preheat the oven grill to high and move the top rack to 10 to 15cm from the grill. Line a baking dish with greaseproof paper.
- Place the asparagus in a bowl and toss with oil and salt. Spread on the prepared baking dish and grill until browned, 5 to 6 minutes, turning it a couple of times.
- Preheat the oven to 180 C / Gas 4. Grease and line a 23 or 25cm tart tin with parchment paper.
- Mix the 2 flours in a bowl. Using a grater with large holes, grate the frozen butter into the bowl. Add salt and ice water and work quickly to form a sticky ball.
- Roll out the mixture to disk and line the bottom and sides of the tin. Cover with a foil, and spread some uncooked beans.
- Blind bake for 15 minutes. Remove the foil and the beans and bake for 10 minutes longer. Remove from oven.
- Bring the oven to 200 C / Gas 6.
- In a bowl mix goats cheese and ricotta and work well with a fork until creamy. Add eggs, salt, pepper, terragon, lemon juice and fennel fronds.. Mix well then pour on the base. Add the asparagus on top.
- Bake in the preheated oven unti the filling is set, 20 to 25 minutes. Remove from oven and cool 10 minutes before serving. Serve hot or room temperature.
For the asparagus
For the base:
For the filling
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Asparagus, Goat Cheese, and Caramelised Onion Quiche
Just want to start out by saying a quick THANK YOU SO, SO MUCH for all of the kind words after Wednesday's post! Now that I can finally talk about it the excitement is setting in properly. Please remember that you can vote as many times as you want - so if you have spare minute feel free to pop over and hammer on the refresh button for a bit!
I thought it was quite fitting to post the recipe for this quiche - it was something that Kate and I came up with. Kate is also a finalist in the 'Baking and Sweets' category along with our best girl Becky. Charleston had better watch out. This particular quicheweekend I flew down to Alabama to visit and we went from internet besties to IRL besties. We were attending a Bennett Brunch hosted by the lovely Brian of Bake from Scratch, and while we had the baked goods side of our contribution sussed, we wanted to take something savoury along too, just because. Asparagus had just come into season and both of us had been meaning to make a quiche for a while, so we kept it simple and went with asparagus, goats cheese, and caramelised onions. When you have strong flavours and fresh produce, I find the best way to go about it is to keep the ingredients to a minimum. My usual go-to for quiche is a filo base, and the contents of the fridge inside, covered with some egg, but this time we kept it classy like the beings that we are. Plus you can't ever go wrong with goat's cheese and caramelised onion.
So here's a bff quiche recipe for you - we started with Kate's pie crust, which is way less high maintenance than mine, comes together in the food processor, and only needs a short rest, not an overnight nap like mine. We then went in with some onions, which had hung out in the pan just long enough to reduce right back into a sticky caramel mess. Some sharp soft goats cheese topped the onion, then the filling was covered with a cream and egg mixture. Asparagus that had been quickly blanched was then placed on top, in a pattern that managed to hold nicely even in the oven. The result was a little bit fancy, very pretty, and insanely delicious. Savoury quiche win. The recipe doubles really well, so if you have two tart tins, making a second one will be well worth your while (and really, not much more effort).
Thin asparagus works well! Usually I would just snap the ends off, but I tried to cut each one to a similar length that would fit inside my tart tin.
Caramelise the onion while the pastry rests! It may seem like a lot of onion at the start, but I promise it will all cook down into a melty, delicious mess.
If asparagus is out of season / you don't like it / it's too hard to find, this would work perfectly with broccoli too - cut it into thin slices, blanch quickly then arrange on the top.
If you don't have chevre (soft goat's cheese), sub feta cheese.
Easy quiche with goats' cheese, asparagus and a hint of lemon
This quiche is simple to assemble, made up of nothing more than an easy crust and an enriched filling that you can make your own.
If you've never made pastry before, this one is so easy, all you need is a bowl and a little time to pull it together.
The combination of asparagus, lemon and goats' cheese has long been a favourite of mine but you can play around with the filling, depending on taste, craving and what's available.
Just keep it green and bright, like the new season of spring.
- Bake it in: This recipe calls for a deep cast-iron skillet that's about 24cm in size. If you don't have one, you can use a tart tin of similar size instead.
- Get ahead: The pastry can be prepared ahead of time and kept in the refrigerator for up to thee days. Set it out at room temperature for around 15 minutes to prevent cracks from forming when rolling.
- Make it your own: I like to use goats' cheese here. It's ideal for spring and it complements all the other surrounding flavours well. If you're not a fan, switch it out for another cheese. Feta is a fine substitute, but I've also used a good, sharp cheddar plenty of times before. The same goes for the chives. Feel free to play around with the herbs used too.
Thalia Ho is behind Butter and Brioche, an award-winning food blog. Her work on her blog and on Instagram is best known for its inspiring flavour combinations, decadent recipes and poetic prose. She currently resides in Australia but travels the world often in pursuit of sweetness.
- 2 teaspoons olive oil
- 1 bunch fresh asparagus, trimmed and cut into 1/2-inch pieces
- 1 pastry for a 10-inch deep-dish pie crust
- 6 large eggs, beaten
- ¾ cup milk
- ½ cup half-and-half cream
- 1 (2.8 ounce) can French-fried onions
- 6 ounces shredded Swiss cheese
- 5 ounces shredded Cheddar cheese
- 1 green onion, chopped
Heat olive oil in a skillet over medium heat cook and stir asparagus until slightly tender, 5 to 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Press pie pastry into a 10-inch deep-dish pie pan.
Combine asparagus, eggs, milk, half-and-half, French-fried onions, Swiss cheese, Cheddar cheese, and green onion in a bowl. Pour into prepared pie pastry.
Bake in the preheated oven until center of quiche is set and a knife inserted in the middle comes out clean, about 45 minutes. Allow to stand for 10 minutes before serving.
Spring Asparagus and Goat Cheese Quiche
My favorite time of year has arrived. Spring! I have to say, nothing gets me more excited in the kitchen.
Even though I’m running around like a maniac at the moment with last minute wedding distractions, I’ve already tried to take full advantage of it as much as possible. We’ve been cooking asparagus several times a week now, and I’m officially in ‘asparagus recipe’ mode. You’ve been forewarned.
Last year, I could have shared a million more recipes with you all, but I ended up sticking with this springtime asparagus soup (still one of my favorites!) and an asparagus mimosa, which let’s face it, received one of the best reactions on the blog ever , and totally prompted this ridiculous April Fool’s joke (which people still believed?!).
Of course, since my love for asparagus has no bounds, I was torn on what type of recipe I should share first, but ultimately decided on quiche. A fun, seemingly fancy little quiche that can be served for breakfast, brunch, lunch, and dinner. What’s more versatile than that? You could even serve it this Easter weekend, if you so desire.
What are your guys’ feelings on quiche? Yay? Nay?
I’m personally a huge fan, but have to admit, I tend to forget about quiche. A lot. Confession? This is the first quiche I’ve made since culinary school. That is ridiculous and embarrassing, and that’s pretty much all I have to say about that. I think I overdosed on quiche, and pretty much all traditional French food during those six months, but I really do love the stuff.
It gives you an excuse to bust out the rolling pin, use a fancy rectangular tart pan (I get excited about the most random things), and eat quite a bit of cheese. Oh yes.
Although traditional quiche is very, very rich, I lightened this one up by using whole milk (as opposed to heavy cream) in the egg custard filling, and preparing my sister’s whole wheat dough made with equal parts all-purpose flour and traditional whole wheat flour.
Then I totally contradicted all of that by adding huge chunks of fresh goat cheese…so, there’s that.
Let me tell you, this whole wheat dough is just as good as a traditional 100% all-purpose flour quiche dough, and way more flavorful. It’s flaky, buttery, and everything a good quiche dough should be. It takes all of five minutes to prepare if you use a food processor, and can be prepared several days in advance and kept in the refrigerator so that you are one step ahead of the game.
This recipe appears slightly daunting, I know (don’t be intimidated by the instruction length!), but when you break down the steps it is quite manageable.
The most time-consuming part of this recipe is preparing and blind-baking the quiche dough. Blind-baking requires baking the quiche dough almost completely prior to adding the filling, and is the number-one rule for all quiches!
My biggest quiche advice is to never skip the blind-baking step, or you will be left with a gummy, uncooked dough–or worse, you will be forced to over-bake the quiche filling to account for the uncooked pastry. There is nothing worse than under-cooked dough or over-cooked custard. Trust me.
Once you have blind-baked the tart dough, the filling couldn’t be easier! To ensure that you don’t over-fill the crust, I like to lay down my ‘extras’ (as I call them) in the tart pan before adding the egg and milk custard.
For this quiche, all you will need is blanched asparagus (boiled for several minutes and then shocked in an ice bath) and my favorite garlic confit, which I told you guys about a few weeks ago. The garlic is definitely optional, but I love the flavor it adds to the quiche. If you have leftover roasted garlic cloves, you could certainly use those too!
Then, I add the custard filling (simply eggs, whole milk, salt, and freshly ground nutmeg!) and top it all off with chunks of fresh goat cheese–and throw it in the oven. Asparagus and goat cheese is one of my favorite combinations in the entire world.
Like any egg-based custard, it is preferable to cook them over low temperatures for long periods of time (as opposed to high temperatures for short periods of time) as it results in a much silkier and smoother texture.
For a quiche of this size, this means that you will need to set aside more than an hour of baking time! But, I promise, you won’t regret it the tiniest bit. Enjoy!
Goat’s Cheese Quiche Recipe
The quiche is made with soft goats cheese – the sort you buy in in a cylinder shape. It is easy to cut into slices to arrange in the quiche.
Goat’s cheese is incredibly delicious. The baking in the oven really brings out its flavour, too. It is great served with greens such as spinach or watercress. The quiche can be eaten hot or cold but it is probably at its best cold, served with a salad or with vegetables and rice.
Much goats cheese you find is french but you can also get Welsh goat’s cheese. Do buy it from your local cheese shop or deli if you can.
Goats cheese costs around £1.50-£2.00 for 100g so the whole quiche will cost around £4
Asparagus, spring pea, & goat cheese quiche
- for the crust:
- 1 1/4 cup ( 155 grams ) all-purpose flour (or half white whole wheat, half all-purpose)
- 1 tsp salt
- 1/2 cup ( 1 stick) frozen, unsalted butter
- 3 – 4 tbsp ice cold water
- for the asparagus and peas:
- 8 oz trimmed asparagus stalks, sliced into 1-inch pieces (about 2 cups )
- 1 – 2 tsp olive oil
- 1 clove garlic, minced
- 2 tbsp chicken broth (optional)
- salt and pepper, to taste
- 1/3 cup green peas
- to assemble:
- 3/4 to 1 cup grated Gruyère, or Manchego, divided
- 3 large eggs
- 1/2 cup heavy cream (or a creamy, full-fat Greek yogurt — I like Fage)
- 1/2 cup whole milk
- salt and pepper, to taste (I used about 1/4 tsp salt and 1/8 tsp pepper)
- 1/8 tsp grated nutmeg
- 2 – 3 oz Vermont Creamery goat cheese, crumbled or cut to small pieces (any kind I used regular fresh, but if you wanted to splurge on some aged goat cheese I think it would be fantastic)
- Make the crust: Whisk together the flour and salt in a bowl. Using the largest holes on a box grater, grate frozen butter into the bowl, then mix with a wooden spoon or your fingers until pea-sized crumbles form. Add the ice-cold water and stir until a crumbly dough forms and a fistful of the dough holds together when squeezed. Gently knead it together into a disk. Wrap and chill for at least 1 hour, or overnight.
- Preheat your oven to 425° F. On a well-floured surface or between two pieces of parchment paper (I prefer the floured surface, for ease), roll the dough to 1/4- to 1/8-inch in thickness. For me, the larger the dough circle, the better. Gently transfer the crust to a 9-inch pie pan or tart pan with a removable bottom. Trim the excess dough if there is any, or fold it under itself, and crimp to your desire. Freeze for 15-20 minutes.
- For the asparagus: Meanwhile, slice the asparagus into 1-inch pieces, if you haven’t already. (Word to the wise: cut them smaller than I show them in the photos, or else your slices will be difficult to cut cleanly!) Heat the oil in a large saucepan or wok over high heat until shimmering. Add the garlic and fry for just a few seconds before adding the asparagus. Sauté the asparagus briefly, tossing with a spatula, until evenly coated in oil, then add the chicken stock, if using (water will work fine in its place), turn the heat to low, and cover. Let steam on low heat for 5-8 minutes, or until bright green and slightly tender, but still firm. Stir in the peas, then set aside.
- Back to the crust: Prick the frozen pie crust bottom with a fork, then cover with parchment paper, fill with dried beans or pie weights, and bake at 425° F until lightly golden-brown at the edges, about 10-13 minutes. Remove the parchment paper and beans, then bake for a few minutes more, until the pie crust bottom appears dry. Optional: Sprinkle about 1/4 to 1/2 cup grated cheese over the bottom of the pie, then return the crust to the oven one more time for 1-2 minutes, or until cheese is melted. Remove the crust and reduce oven temperature to 375° F.
- For the filling: Whisk together the remaining grated cheese, eggs, cream (or Greek yogurt), milk, nutmeg, and black pepper. Pour the asparagus and peas into the pie crust, reserving 1 cup or so to layer on top, if desired. Dot the vegetables evenly with goat cheese. Pour the egg mixture gently over the vegetables, then layer with remaining asparagus and peas. If you like, you can finish with a slight sprinkling of more cheese, which adds a nice browning to the top of the quiche. Bake until just set but still slightly wiggly in the center, about 30-40 minutes. Serve warm or at room temperature.
A note on the egg-to-liquid ratio: I used a ratio I found in a number of places, attributed to Julia Child, which has you put the eggs in a liquid measuring cup and then add however much liquid (cream, half-and-half, or milk) to bring the ratio to 1/2 cup of egg-liquid mixture per egg. So, for 3 eggs, you would put the eggs in a measuring cup and then add enough liquid to bring the mixture to 1 1/2 cups. Technically, that means 3 eggs should use a little less than 1 cup, but I used these measurements for simplicity’s sake — especially because another Julia Child recipe I’ve seen in a number of places calls for 3 eggs and far more cream, about 1 1/2 cups. You can up the liquid to that amount if you like, for a softer quiche.
That said, quiche is endlessly customizable once you have a trusty egg-to-liquid ratio. Another favorite of mine is leek, bacon, and Gruyere — just crisp up about 2-3 ounces of bacon (4-6 rashers) in the oven or on the stove, saute about 1 cup of sliced leeks in a few tablespoons of butter (or reserved bacon fat!) until tender and caramelized (about 15 minutes), and use these in place of the asparagus and green peas, above. Omit the goat cheese.
What You’ll Need
- Store bought pie crust or a tube of crescent rolls
- 1 tbsp. coconut oil, butter, or olive oil
- 4 eggs, lightly whisked
- 1 lb. asparagus (I don’t measure most things because, well—who has time for all that? This should be a healthy handful of stalks)
- 1/4 to 1/2 cup mushrooms, sliced (I use chanterelles)
- 1/3 cup crumbled goat cheese
- A dollop of spiced mustard
- 1/3 yellow onion, diced
- A pinch of black pepper and finishing salt
- Optional: 1/3 to 1/2 lb. bacon (depends on how much you love bacon)
To me, May is the most beautiful month the garden is full of colour and life, summer is still waiting to happen. The new season’s asparagus is an added bonus. You can add it to soups and salads, or simply eat on it’s own with a little butter and black pepper, or a poached egg.
Asparagus is a great source of dietary fibre and also sulphur, an important mineral for joints, skin, hair and nails, as well as for antioxidant status and liver function.
This year I decided to try cooking it in a different way. I’ve always loved the insides of quiches more than the pastry so I was really pleased when this crustless experiment turned out so well. I treated myself to a silicon pie mould because I’m not sure it would cut very well in a traditional quiche dish, and using a springform cake tin would probably result in egg mixture all over the floor.
I used quite a high cream to egg ratio and the result was curdy and creamy. You could increase the number of eggs or reduce the amount of cream if you wanted a firmer texture. You can also vary the amount or variety of cheese as you wish: blue cheese might work well, and Gruyere would also be delicious.
British Asparagus, Goat’s Cheese & Smoked Bacon Quiche
for the filling
2 rashers of thick smoked back bacon (finely chopped)
6 spears of asparagus
100g of goat’s cheese
300ml double cream
200ml of milk
4 medium eggs salt & pepper
2 tbsp grated parmesan
Start by making the pastry. Sift your flour into a large bowl, then rub in the butter with your fingertips until it resembles breadcrumbs.
Mix in the egg, then add to the flour and bring together with your hands. Add the water and knead on a cold floured surface until fully mixed. Then wrap in cling film and chill for 30 minutes in the fridge.
Next, preheat the oven to 190°c and remove your pastry from the fridge. Grease a loose bottomed tart case, ideally a round 20cm diameter by 3-4cm deep or a 35cm by 12cm rectangular fluted flan tin.
Roll out the pastry on a floured work surface until it’s an even thickness of about ½ – 1cm.
Line the pastry tin with your pastry making sure you press into the edges of the tart case all the way round. You can use a 2cm ball of pastry to press the pastry into the tin to prevent piercing the pastry. Prick all over the pastry base with a fork, to release trapped air and stop the pastry from rising.
Now line the pastry with parchment paper, fill it with baking beans or rice. Then place onto a baking tray and bake for 15-20 minutes, then remove the beans and the paper from the case, brush the pastry with a little milk or egg wash, then pop back in the oven at 180°c for 10 more minutes until golden, remove from oven and set aside. For the filling melt the butter in a pan and add the diced smoked bacon, fry until golden brown and cooked, then set aside. Now get your asparagus spears, trim off the hard root, cut them in half lengthways then add to a hot griddle pan with a little oil and cook until charred.
Spoon the bacon mixture into the cooked pastry case, add the asparagus and crumble the goats’ cheese on top.
In a jug, whisk together the cream, milk and eggs and season with salt and pepper.
Then, pour the egg mix into the pastry case, taking care not to overfill the tart. Don’t worry if you have some mix left over. Sprinkle the top with the grated parmesan and bake the tart in the oven at 180°c for about 20-30 minutes until the filling is golden and the mix is set.
Cooks tip: Serve sliced generously with a side of peppery fresh watercress and buttered potatoes.