Goat Cheese and Asparagus Quiche

Mother’s Day is right around the corner! This goat cheese and asparagus recipe loaded with fresh herbs is perfect for the occasion. Bon appétit!

Quiche is a brunch staple at our house. When packed full of delicious cheese and vegetables, quiche can be the center of any Mother’s Day, Easter, or Girlfriend’s Weekend brunch table. Make it a day ahead and warm it low and slow the next morning and your guest will never know.

Our spring and summer months are filled with make-ahead recipes you can eat for breakfast, lunch, or dinner. Quiche with a side of fruit for breakfast. Add a side salad and your lunch or dinner is ready.

The Crust

This recipe calls for a nine-inch pie crust. You can pick up one from your local grocer. If you love a fresh, buttery, flaky crust, our galette dough is the way to go.

Dough Instructions: Follow the galette dough directions to step three. Instead of forming the dough into a disk, roll it into a circle. Press the dough in the pie dish and crimp the edges. Cover with plastic wrap and refrigerate for at least one hour (or the night before) before blind baking. Save time and make the dough ahead of time.

The Filling

Springtime yields an abundance of fresh asparagus at its peak. When available, I grab a bunch from the local farmer’s market. Adding tangy, creamy goat cheese (Chèvre) is the perfect balance to this quiche combination. The custard-style filling is seasoned with fresh herbs, crushed red pepper, and our “secret” ingredient, cajun seasoning.

Lately, I have been making different versions of this quiche. Swap out the veggies and experiment with an array of cheeses. The girls love guessing what I will make next. Use your leftover Chèvre in our Goat Cheese and Chives Biscuits. They are melt in your mouth delicious.

Goat Cheese and Asparagus Quiche

mskay616 Mother’s Day is right around the corner! This goat cheese and asparagus recipe loaded with fresh herbs is perfect for the occasion. Bon appétit! Quiche is a brunch staple at… Featured goat cheese and asparagus quiche, quiche, custard filling, dill, chives, cajun seasoning, thyme, brunch, galette dough, cajun seasoning European Print This

Serves: 6 Prep Time: 1 Hour 20 Minutes Cooking Time: 60 Minutes 60 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

The Crust:
Use our Galette Dough recipe (linked below) or a 9-inch store-bought crust.

The Filling:
8 large eggs
1/4 cup plain Greek yogurt
1/2 cup whole milk
1/3 cup roasted red peppers
2 tablespoons fresh dill, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons fresh chives, chopped
1/8 teaspoon crushed red pepper
1/4 teaspoon kosher salt
1/4 teaspoon cajun seasoning
4 ounces goat cheese
1 tablespoon honey
1 bunch asparagus, ends trimmed - set aside 6-7 stalks (leave whole)

Instructions

The Crust

1. If you're using my galette dough recipe, butter a 9-inch pie pan.  After step 3, roll out the dough into a 12-inch circle.  Press the dough into the pan and crimp the edges.  Cover with plastic wrap and refrigerate for one hour (or freeze for 25 minutes).  Or use a store-bought pie crust that has been refrigerated for at least an hour.
2. Preheat the oven to 375 degrees Fahrenheit.  
3. Remove pie crust from the refrigerator—line with an oversized piece of parchment paper.  Use pie weights or dried beans to cover the parchment paper.  Bake for 15 minutes to set the crust.  Once done, reduce the temperature to 325 degrees Fahrenheit.  

The Quiche Filling

1. In a large bowl, combine eggs, yogurt, milk, roasted red pepper, dill, thyme, chives, crushed pepper, baking powder, salt, and cajun seasoning. Set aside
2.  Leave 6-7 pieces of asparagus whole. Chop remaining asparagus into inch size pieces.  Layer them on the bottom of the crust.  Evenly distribute goat cheese and honey.  Pour over the egg mixture.  Add whole trimmed asparagus stalks on top.  
3. Place pie crust dish on a baking sheet pan and bake 60 - 75 minutes until the center of the custard is set.  Then allow it to cool at least 15 minutes before serving or cool 30 minutes before refrigerating.

Pin It!