Celebrate the flavors of spring with this Asparagus, Goat Cheese and Chive Quiche.

I want to get on a plane. I want to pack a large bag. I want to open my suitcase and obsess about what goes in it. What will I wear and what shoes will I need? Will it be cold? Should I layer? Will I need to get dressed up at any point during my time away? Should I pack heavy or light? I want to bring everything because a girl needs options. What should I bring on the plane? Which books? Which magazines? Don’t forget gum!

Celebrate the flavors of spring with this Asparagus, Goat Cheese and Chive Quiche.

I’ve always had an intense case of wanderlust. In college I would drive around the country with friends during our winter and summer breaks, stopping in small towns and taking in the local scenery. These days I love to travel overseas more than almost anything. There are so many places to see and I need more time. I’m getting older. The over-active anxiety center in my brain shrieks at me that I’m running out of time. When I visit a foreign city, I don’t want to leave after a few days. I want to get to know the local scene and the people. I don’t want to just see the tourist traps and take photos next to monuments. I spend a lot of time researching our trips in advance. I get goosebumps during the planning phase. What should we see, where should we eat, where do the locals eat, how do we get around and are we supposed to tip?

Celebrate the flavors of spring with this Asparagus, Goat Cheese and Chive Quiche.

We gave up traveling when I left my job to attend culinary school. Our last big trip was to Japan, exactly 5 years ago. It has been far too long. Thankfully, the time has come. We recently booked a trip to Germany and the Czech Republic! I am counting the days until we leave.

It really can’t get here fast enough. I have a bad case of wanderlust. And so many places to see.

Celebrate the flavors of spring with this Asparagus, Goat Cheese and Chive Quiche.

Asparagus, Goat Cheese and Chive Quiche
Prep time
Cook time
Total time
Serves: 1 quiche
for the tart dough:
  • 5 ounces (1 cup) all-purpose flour (plus more for dusting)
  • 3 ounces (6 tablespoons) unsalted butter, cubed and cold
  • ½ teaspoon kosher salt
  • 3 tablespoons cold water
for the filling:
  • 10 medium or 13 thin asparagus stalks (approximately 3-4 ounces), tough ends removed
  • 1 tablespoon chopped fresh chives, divided
  • ⅓ cup (3 ounces) soft goat cheese, crumbled
  • 1 cup heavy cream
  • 4 large eggs
  • ½ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
  • pinch of fresh grated nutmeg
  1. Add flour, butter and salt into a food processor. Pulse the machine on and off until the mixture is crumbly. With the machine running, slowly add the water until just combined (do not over-mix). Wrap the dough in plastic wrap and press flat into a disc. Chill for at least 2 hours or overnight.
  2. Allow the dough to rest at room temperature for 5 minutes. On a lightly floured surface, roll the dough to approximately ¼-inch thin. Carefully place into a 9x1-inch fluted tart pan or pie dish. Place the pan in the refrigerator and chill for 30 minutes.
  3. Preheat the oven to 400 degrees F. Place the tart pan on a baking sheet. Use a fork to poke holes throughout the bottom of the dough to prevent air bubbles from forming. Line the pie pan with foil over the dough and cover with uncooked beans. Bake for 20 minutes, removing the beans and foil for the last 5 minutes. Allow to cool while preparing the other ingredients. Lower the oven temperature to 350 degrees F.
  4. Slice the asparagus in half. Leave the top halves intact and cut the bottoms into ¼-inch pieces. Bring a pot of water to a boil and set out a bowl with ice water. Blanch the asparagus (both the top halves and bottom pieces) in boiling water for 1 minute. Drain and then shock in an ice bath to halt the cooking process.
  5. Spread ½ tablespoon chives evenly in the bottom of the baked pie crust. Sprinkle the goat cheese evenly on top, followed by the chopped asparagus, reserving the top halves for decoration.
  6. In a medium bowl, whisk together the cream, eggs, salt, pepper and nutmeg. Stir in the remaining chives. Pour the custard mixture into the tart shell and then gently lay the top halves of the asparagus on top in a decorative manner.
  7. Bake the quiche for 45-55 minutes, or until no longer liquid but still slightly jiggly in the center. Allow to cool for at least 25 minutes before serving so the custard can fully set.


  • http://www.girlversusdough.com/ Stephanie @ Girl Versus Dough

    Germany and the Czech Republic! That’s awesome. I’ve been bitten by the wanderlust bug lately, too, but with baby on the way that bug won’t be cured for a looooong while. ;)

    This quiche sounds and looks amazing! Can’t get enough asparagus lately.

  • http://littlekitchie.blogspot.com Marie @ Little Kitchie

    This quiche is lovely, Jen! So excited for you and your trip! I studied abroad in that area in college and love it so much – you’re going to have the best time!!

  • http://scrummylane.com Helen @ Scrummy Lane

    You’re going to love Germany. Berlin is one of my favourite cities … just so interesting and a real foodie place, too.
    I’ve been having a craving for quiche recently. It’s a great meal choice for spring!

  • http://www.bakerattlenroll.com/ Sarah

    As always, beautiful inspiring photography. I have perpetual wanderlust too and my next trip starts on Saturday – to Iran. Friday is packing day for me!

  • http://virtuallyhomemade.com Liz@Virtually Homemade

    Sounds liike a great adventure! Beautiful quiche.

  • http://www.vikalinka.com Julia @Vikalinka

    There ARE so many places to see. I often fall in love with a certain city and want to come back but my husband insists we have to go somewhere new and I almost always agree, except for Italy, even a few times a year never seems enough! Enjoy your trip and please take a million of photos I would love to see Prague through your lens. If your wonderlust ever takes you to London do stop by and say hello! :-)

    • Jennifer Farley

      I’d love to go back to so many places. Japan, Iceland, and Stockholm especially. Fingers crossed.

      We actually have a layover in London for one or two days before we head home. But we’ll be running around to the sites. We’ve both been to London several times and realize we’ll probably never return. One day I hope to see more of England like The Cotswolds.

      • http://www.vikalinka.com Julia @Vikalinka

        Well, if you need someone to point you in the direction of decent coffee while in London let me know ;-) but as a general rule, stay away from Costa. I hope it doesn’t rain on you too much!

  • http://ny-foodgasm.blogspot.com Sophia @ NY Foodgasm

    YUMMMM YUMMM YUMMM! Pinning for later! This is a keeper for me!

  • http://www.JeffParkerCooks.com Jeff Parker

    Great recipe! Beautiful, extremely well-lit photo. Congrats! Cheers

  • http://www.cookingclassy.com Jaclyn

    Love these photos Jen! Gorgeous!

  • http://www.foodpleasureandhealth.com Dixya @ Food, Pleasure, and Health

    both the places sounds soo much fun esp in Summer :) I usually carry socks, light sweater, good book, tons of snack while traveling. oh and this quiche, perfect for mothers day :)

  • http://tutti-dolci.com Laura (Tutti Dolci)

    Gorgeous quiche, you are going to have such a great trip!

  • http://www.farmfreshfeasts.com Kirsten

    Lucky you–I’m glad you’ve booked a trip. I worked in Germany for a few years and traveled around on my time off–that was awesome. Still have a dress I bought on the street in Prague, come to think of it.
    My spouse will be not deployed this summer, for a change, so we’re planning some travel, though only around the US (which probably seems less adventurous, but really isn’t for us!)
    This quiche looks lovely–seasonally perfect!

  • http://www.gourmetmommy.com Lea @GourmetMommy

    Wow, have a great trip! Meanwhile I’ll be trying this quiche; great looking recipe!

  • http://themessybakerblog.com Jennie @themessybakerblog

    My dream vacation is Ireland, Paris, and Rome. One day we’ll make it to all three. You are going to have such a great time. This quiche looks amazing.