Asparagus Goat Cheese Quiche
Asparagus season is here, and this spring-like Asparagus and Goat Cheese quiche is the perfect way to celebrate.
The buttery “Pâte Brisée” crust and the eggy filling are the perfect vessel for crisp asparagus and slightly tangy and earthy goat cheese. This quiche comes together in a breeze and is a great make-ahead recipe since it is just as delicious enjoyed warm or cool.
Quiche – versatile, practical, crowd-pleasing. If you’re new to quiches, this is how you should look at it: a crisp pie crust encasing a bunch of ingredients, simply bound together by an egg and milk custard.
From that point, you can see how versatile a quiche can be. You can always pick different combinations of ingredients to fill it with – ham and cheese (as in the classic Quiche Lorraine), mushrooms in the Fall, leeks in the Winter, asparagus or peas in the Spring, zucchini, tomatoes or spinach in the Summer… Add-ons are always welcome too: fresh herbs, cheeses, ham, bacon and so on.
Quiches are also practical. You can enjoy them warm, at room temperature or chilled.
They play the part for an elegant brunch as well as for a portable lunch. They also freeze very well, and can be quickly reheated in the oven.
- Who: Ingredients Pie Crust · Dijon Mustard¼ · Method To
- Percentages: 2% · 35%
- Figures: 2% · 35%
