Goat cheese + Asparagus quiche
I picked up a bunch of asparagus last week and didn't know what to do with it. I've never actually made a quiche before; I followed Mark Bittman's recipe but made (many) adjustments.
01
Dough / Pie crust
I used this same dough recipe a couple months ago for the peach pie (just take out the sugar). When i first woke up, my plan was to use the food processor but we had a missing piece so I ended up doing it by hand (still super easy).
Mix the butter and flour until it's like a pea/ sandy consistency. Add the water (it has to be ice cold). Flatten the dough into a one inch disk, wrap in saran and put in the fridge for 30 mins or freezer for 10.
- 1 stick butter
- 1 cup flour
- 3tbs ice water
- a little bit of salt.
02
Filling pt. 1
You can basically do any vegetable and any herb and any cheese you want. I did asparagus and dill. I really didn't measure anything at all just kind of guesstimated, maybe about 2 cups of chopped asparagus? and that was probably a little too much. if you like herbs do more, if you like lots of vegetables in your quiche do more, if you don't then do less.
03
Roll out your dough, and make sure to do with last night's wine bottle or else it will not taste as good ;)
Make sure it goes well over the edges of your pie dish because it will get smaller as it cooks. (this is the mistake i made)
Put the crust in the oven at 425 for about 10-12 minutes until it's golden brown then take it out.
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Filling pt. 2
04
Filling pt. 3
While the dough is pre-cooking:
1. Sautée your vegetables, 5-10 mins. It'll cook more in the oven so don't over do it. I threw in some onions last minute, garlic would probably be good too. Season with salt and pepper.
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2. In a different bowl, mix your eggs, cream, and herbs. Whisk it really good. This is what I did but adjust as needed.
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- 4 eggs (Mark said 6 but that was for a plain quiche with no vegetables and seemed like way too much)
- About half a cup of cream (i did a little bit less because i used goat cheese which is already creamy)
- Herbs
- A spice (cayenne, nutmeg, i didn't have either so i used harissa seasoning blend )
05
Fill it up
Veggies first into your precooked crust. then pour in the mixture.
06
Cheese + bake
Usually you would mix the cheese into egg+cream mixture but since i was using goat cheese and wanted to keep little chunks i just put it on on top at the very end.
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Bake at 325 for 30-40 mins. i broiled for like 3 mins at the end for a crispier top.
07
Eat :)
I had a little dijon mustard on the side (the good seedy stuff). i saw another recipe that put the dijon directly into the mixture but i'm a new fan of mustard so i didn't want to go overboard.
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Now that I do what to do, this was super easy and i will be trying more combos soon.
