Asparagus Quiche with Goat Cheese and Chives
Celebrate the flavors of spring with this beautiful, flavorful Asparagus Quiche.
Prep Time3 hrs 30 mins
Cook Time1 hr 30 mins
Total Time5 hrs
Servings: 10 slices
for the tart dough:
- 5 ounces all-purpose flour (approximately 1 cup)
- 3 ounces unsalted butter, cold and cut into small pieces
- 1/2 teaspoon kosher salt
- 3 tablespoons cold water
for the filling:
- 10 medium or 13 thin asparagus, tough ends removed (approximately 3-4 ounces)
- 1 tablespoon chopped fresh chives, divided
- 1/3 cup chèvre goat cheese, crumbled (3 ounces)
- 1 cup heavy cream
- 4 large eggs
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 1/8 teaspoon fresh grated nutmeg
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.
Allow the dough to rest at room temperature for 5 minutes. On a lightly floured surface, roll the dough to approximately 1/4-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.
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.
Slice the asparagus in half. Leave the top halves intact and cut the bottoms into 1/4-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.
Spread 1/2 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.
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.
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.
Calories: 236kcal | Carbohydrates: 12g | Protein: 6g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 128mg | Sodium: 299mg | Potassium: 92mg | Vitamin A: 885IU | Vitamin C: 1.2mg | Calcium: 45mg | Iron: 1.5mg