- Asparagus Quiche with Goat Cheese
- How to Make Asparagus Goat Cheese Quiche
- Cooking Tips for Asparagus Quiche
- Roasted Tomato and Goat Cheese Quiche
- Slow-roasted cherry tomato and peppered goat’s cheese quiche
Asparagus Quiche with Goat Cheese
March 27, 2019 16 Comments ”
This asparagus quiche is made with fresh asparagus and creamy goat cheese. It’s a perfect dish to serve for brunch, lunch or dinner.
Quiche is a savory pie with a custard filling made from eggs and milk or cream. You can add other ingredients to your quiche for flavor. Common favorites are meats, such as ham, bacon or sausage, cheese, and vegetables. This broccoli cheese quiche is one of my easiest and most popular recipes.
This asparagus and goat cheese quiche is easy to make, using either a homemade or store-bought pie crust. It’s a perfect main dish for Easter brunch, Mother’s Day breakfast, or any spring meal.
If you are serving quiche for breakfast or brunch, I recommend serving a fresh fruit salad on the side. These strawberry muffins would also be a pretty addition to your brunch table. For lunch or dinner, add a salad, such as this avocado kale salad, to round out your meal.
How to Make Asparagus Goat Cheese Quiche
There are four simple steps to make this asparagus quiche: make the pie crust (or use store-bought), sauté the vegetables, make the custard, and assemble the quiche. Each step is easy and will only take a few minutes of your time.
1. Make the pie crust
To make asparagus quiche, the first step is to make your pie crust. If you are using a frozen store-bought crust, leave it in the freezer until you are ready to use it.
Making pie dough is simple and only takes a few minutes. I usually use my food processor, but you can also make the pie dough by hand or even use a stand mixer. You’ll find full instructions for how to make the pie crust in the recipe card at the end of this post.
Once your pie dough is made, you’ll roll it out and fit it into your pie dish. You can use your fingers to crimp the edges of the pie crust.
Put the pie crust in your refrigerator while you prepare the quiche filling. You do not need to pre-bake your pie crust before adding the quiche filling.
2. Sauté the vegetables
Chop your onion. I used a sweet yellow onion. Green onion would also be delicious.
Cut off the tough stems of your asparagus. To know where to cut, take one asparagus spear and hold it on either end with your hands. Bend the asparagus until it snaps. The point where it breaks is the point where you want to cut all of your asparagus. Discard the tough bottom ends of the asparagus spears.
When I chop the asparagus, I like to leave the tips a little longer and chop the rest of the asparagus into smaller pieces.
Cook the chopped onion and asparagus in a skillet until they soften slightly. Remove the pan from the heat when the asparagus is crisp-tender, but not mushy.
3. Make the custard
Making custard might sound fancy, but all you have to do is whisk together eggs, milk, salt and pepper. I prefer to use whole milk in my quiche, but you can also use lowfat milk or cream.
4. Assemble the asparagus quiche
Put the vegetables in the bottom of the prepared pie crust. Scatter crumbled goat cheese over the veggies. Pour in the custard, and bake.
Can I make quiche ahead?
If you are serving this asparagus quiche for brunch, it is best assembled and baked the day of. You can do a few of the steps the day before to save time:
- If you are making a homemade pie crust, you can make the pie crust and roll it out up to one day ahead. Wrap it with plastic wrap and refrigerate the unbaked pie crust until you are ready to use it.
- You can sauté the onion and asparagus up to one day ahead. Refrigerate them in an airtight container until you are ready to assemble the quiche.
- You can whisk together the eggs, milk, salt and pepper and refrigerate in a bowl, covered, overnight.
How to store and reheat quiche
To store leftover baked quiche, let it cool and then wrap it with plastic wrap or put slices of quiche in an airtight container. It will last for up to 3 days in the refrigerator. To reheat baked leftover quiche:
- To reheat a whole quiche, cover it loosely with foil and put it in a 350 degree oven until it is hot through the center.
- I usually reheat slices of quiche in the microwave, but you could also reheat them, covered, in your oven at 350 degrees.
Cooking Tips for Asparagus Quiche
- If you are short on time, you can skip the homemade pie crust and use a store-bought crust. My favorite are the whole wheat pie shells made by Wholly Wholesome, which I find in the freezer section at Whole Foods. They’re made with just a few, recognizable ingredients. (This post isn’t sponsored, I’m just sharing because I love and use these pie crusts often to save time.)
- If you don’t care for goat cheese, you can substitute feta, cheddar, mozzarella or your favorite cheese.
- You can add more veggies to this quiche. Try chopped fresh spinach or mushrooms.
- If you want to add meat to your quiche, cooked bacon, ham or sausage would be good choices.
- Start checking on your quiche after it has been in the oven for 25 minutes and loosely cover it with foil if the crust is browning too quickly.
This asparagus quiche is made with fresh asparagus and creamy goat cheese. It’s a perfect dish to serve for brunch, lunch or dinner. Course Breakfast, Brunch Cuisine American Keyword asparagus quiche, asparagus quiche recipe Prep Time25 mins Cook Time40 mins Total Time1 hr 5 mins Servings 8 servings Calories 253kcal
For the crust: (see note)
- 1 1/4 cups flour I used 3/4 cup white whole wheat and 1/2 cup all-purpose
- 1 teaspoon sugar
- ½ teaspoon salt
- 6 tablespoons unsalted butter cold, cut into cubes
- 3-4 tablespoons ice water
For the filling:
- 2 teaspoons olive oil
- 1 small sweet yellow onion chopped
- 1 pound asparagus
- 5 eggs
- 3/4 cup whole milk
- ¼ teaspoon kosher salt or to taste
- 1/8 teaspoon freshly ground black pepper
- 2 ounces goat cheese
Make the crust:
- Place flour, sugar and salt in the bowl of a food processor fitted with the steel blade. (You can also make the pie dough by hand using a pastry blender.) Pulse a few times to combine. Add the cold butter cubes and pulse until the butter pieces are the size of peas. Add 3 tablespoons of ice water and pulse until the dough starts to come together. If the dough is too dry, add up to 1 tablespoon more ice water to help the dough come together.
- Transfer dough to a lightly floured work surface and use a rolling pin to roll it out into a 12-inch circle. Wrap the dough halfway around the rolling pin and transfer to a 9-inch pie dish. Gently press the dough into the pie dish and trim excess dough around the edges. Fold the edges of the dough under, and crimp as desired with your fingertips.
- Place the pie crust in the refrigerator while you prepare the filling.
Make the filling:
- Preheat oven to 375 degrees F.
- Trim the bottom ends off of the asparagus by holding one spear of asparagus at each of its two ends and bending it until it snaps. Trim the remaining asparagus spears by cutting them with a knife to the same length as the first. Discard the bottom ends. Cut the asparagus tops off into 1-inch pieces, and chop the rest of the asparagus into 1/2-inch pieces.
- Heat the olive oil in a skillet over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, 2-3 minutes. Add the asparagus and cook for 2-3 minutes more, until the asparagus is crisp-tender. Remove the pan from the heat.
- To make the custard, in a medium bowl, whisk together the eggs, whole milk, salt and pepper.
- Place asparagus and onion in the bottom of the pie crust. Crumble the goat cheese over the top of the vegetables. Pour the custard over the filling.
- Bake quiche for 35-45 minutes, until the eggs are set in the center and a tester comes out mostly clean. Check on quiche starting at 25 minutes and tent with foil if crust is browning too quickly.
- Let quiche stand for 5 minutes before serving. Serve warm or at room temperature.
You can use a frozen store-bought pie crust instead of making your own. Do not thaw the crust before using.
Serving: 1/8 quiche | Calories: 253kcal | Carbohydrates: 22g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 130mg | Sodium: 299mg | Potassium: 252mg | Fiber: 2g | Sugar: 5g | Vitamin A: 950IU | Vitamin C: 5.2mg | Calcium: 79mg | Iron: 2.8mg
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posted by Kristine on March 27, 2019
- In food processor with knife blade attached, blend flour, sugar, and 1/4 teaspoon salt. Add butter; pulse until mixture resembles coarse crumbs. Sprinkle in ice water, 1 tablespoon at a time, pulsing after each addition, until large moist crumbs just begin to form.
- Shape dough into disk; wrap in plastic wrap. Refrigerate 30 minutes or overnight. (If overnight, remove from refrigerator 30 minutes before rolling.)
- Preheat oven to 375 degrees F. On lightly floured surface, with floured rolling pin, roll dough into 13-inch round. Ease dough round into deep 10-inch (2-quart) quiche plate; gently press against bottom and up side of plate without stretching. Trim edges of dough. Freeze 15 minutes.
- Line quiche shell with foil and fill with pie weights, dried beans, or uncooked rice. Bake 25 to 30 minutes or until dry to touch. Remove foil and weights; bake 10 to 15 minutes longer or until golden brown. Place crust on jelly-roll pan.
- While crust bakes, in 12-inch skillet, heat oil on medium. Add onions, cayenne, and 1/8 teaspoon salt. Cook 6 to 8 minutes or until tender, stirring occasionally.
- In large bowl, whisk eggs until blended. Whisk in milk until smooth. Stir in goat cheese, tomatoes, cooked onions, and 1/8 teaspoon salt. Carefully pour mixture into hot crust.
- Bake 30 to 35 minutes longer or until edges are set and center jiggles slightly. Let cool on wire rack until warm or room temperature. Garnish with parsley.
This Roasted Tomato and Goat Cheese Quiche with Chives is incredibly easy to make and full of intense flavor! It’s perfect for Spring and Summer.
If you could visit anywhere in the world, where would you go? Before I left my day job to join this crazy world of food, I used to be quite the international traveler. I can’t lie, I miss it terribly.I’ve told you tales from my trip to Japan and shown you photos. I also spent time in Spain, Stockholm, Oslo, Copenhagen, Mexico, Bermuda and Iceland. I miss every single one of these places and my heart aches to go back.
When I’m not in the kitchen, I am most happy traveling abroad. In another life I am an international jetsetter; constantly living out of a suitcase as I embark from one destination to the next. I sample the foods, try on the clothes, speak the languages and know the best places in town to stay. I have friends in all of these places and sometimes stick around for extended periods of time.
Stockholm & Oslo
I never tire of the beauty I see in other countries. Every day is another adventure full of awestruck wonder and excitement. Just sitting at a cafe and watching people walk by is fascinating.
Iceland, Beautiful Iceland
This is me, in my element. And some day I’ll get back there. To Iceland, to Stockholm, to Denmark and Oslo. To all the countries I’ve yet to see. I haven’t forgotten these places and I hope they haven’t forgotten me. I’m not sure when I’ll be able to travel again but it will happen. It has to. There are so many places to see and life is to short not to see all of them.
This roasted tomato and goat cheese quiche is one of the best I’ve ever made and it was surprisingly easy to prepare. I usually make homemade tart dough but there’s absolutely no shame in using store-bought dough. It gets the job done quickly and on some nights (especially weeknights), quick and easy is all there needs to be.
Roasted Tomato and Goat Cheese Quiche
5 from 6 votes This Roasted Tomato and Goat Cheese Quiche with Chives is incredibly easy to make and full of intense flavor! It’s perfect for Spring and Summer. Course Brunch, Main Course Cuisine American, French Keyword Roasted Tomato and Goat Cheese Quiche Prep Time 10 minutes Cook Time 1 hour 10 minutes Total Time 1 hour 20 minutes Servings 6 -8 slices Calories 263 Author Jennifer Farley
- 1 store bought pie crust, or you can use your favorite recipe
- 2 cups cherry tomatoes, sliced in half
- 2 tablespoons extra virgin olive oil
- 1 teaspoon salt
- 3/4 cup half & half
- 1 large egg plus 1 yolk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/3 cup goat cheese
- 1 1/2 tablespoons chives, chopped finely
- Preheat to oven to 400 degrees F. Line a baking sheet with aluminum foil.
- Roll the pie dough into a 9-inch fluted tart pan, preferably with a removable bottom. A standard 9-inch pie dish will also work. Use a fork to prick numerous holes in the bottom of the dough and up the sides. Bake the dough for 10-15 minutes, keeping an eye on it to make sure the bottom doesn’t puff up with air (if it does, carefully use a fork to press it back down). The dough does not need to be completely baked through but the bottom should feel solid. Set aside.
- In a large bowl, toss the cherry tomatoes and extra virgin olive oil together. Place the tomatoes cut side up on the baking sheet and sprinkle with 1 teaspoon of salt. Cook the tomatoes for 30 minutes.
- Reduce the oven to 375 degrees F. In a mixing bowl, whisk together the half and half, egg, yolk, salt and pepper.
- Crumble about 1/4 cup of the goat cheese evenly along the bottom of the cooked tart shell. Layer the tomatoes on top. Pour the custard on top and then sprinkle the chives and remaining goat cheese on top.
- Bake for 25-30 minutes, or until the custard has set. It’s fine if it’s still a bit jiggly in the center when you remove it from the oven.
- Allow to cool almost completely before serving.
I always use a pie crust shield such as this one to prevent the top of my crust from becoming too brown. My tart pan is very shallow, only about 1 inch deep. If you use a pie dish that’s deeper, you might want to double to custard ingredients to 1 1/2 cups half and half, 2 eggs + 2 yolks, 1/2 teaspoon salt, 1/2 teaspoon pepper.
Please read my full post for additional recipe notes, tips, and serving suggestions!
Calories: 263kcal | Carbohydrates: 17g | Protein: 6g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 675mg | Potassium: 185mg | Fiber: 1g | Sugar: 1g | Vitamin A: 550IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 1.4mg
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Fragrant, slow-roasted tomatoes is the perfect partner for peppered goat’s cheese in this delicious quiche recipe with home-made pastry.
I found the most beautiful cherry tomatoes on the vine while grocery shopping last week and just had to buy them. I adore juicy, sweet cherry tomatoes and these were so gorgeous, I couldn’t resist. What I wanted to do with them, I had no idea but I bought them anyway.
I find that my favourite way of using cherry tomatoes is by roasting them slowly with some olive oil, Balsamic vinegar and garlic. Well, that and eating them just as is. Then on Saturday I went to the Hazel Food Market and bought some fresh peppered chèvre from Normal at the Belnori stand. Whenever I can I try to buy some of Norman’s delightful cheeses as they are a small, boutique cheesery and there is just nothing better than supporting a small producer who puts so much love and respect into his products. I knew the sweet, cherry tomatoes would be perfect with the creamy, fresh chèvre and so decided to pair them up in a few mini quiches for lunch yesterday.
I made a simple shortcrust pastry and used a filling of free-range eggs whisked together with Crème fraîche, sea salt flakes and freshly cracked white pepper. The end result was a delicious, creamy quiche, packed with flavour. I am not usually a fan of tomatoes in quiche (or cooked in general) but here they add a burst of sweet juiciness which is just delightful. These quiches are just perfect for lunch or a light dinner and they keep really well in the fridge for 3-5 days. Just re-heat in the oven for 10 minutes before serving.
Slow-roasted cherry tomato and peppered goat’s cheese quiche
Fragrant, slow-roasted tomatoes is the perfect partner for peppered goat’s cheese in this delicious quiche recipe with home-made pastry. 4.5 from 2 votes Pin Course: Lunch, Vegetarian Cuisine: French Keyword: Quiche, tomato quiche, vegetarian recipe Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes Servings: 6 small quiches Calories: 357kcal Author: Alida Ryder
for the pastry
- 250 g flour
- 125 g cold butter cubed
- 1 egg yolk
- 3-4 tablespoons ice water
- 1 teaspoon salt
for the roasted tomatoes
- 100 g cherry tomatoes on the vine
- 3 tablespoons Balsamic vinegar
- 1 tablespoon olive oil
- pinch of salt
- pinch of sugar
for the filling
- 100 g chèvre
- 4 extra-large eggs
- 200 g Crème fraîche
- 1 teaspoon sea salt flakes
- 1 teaspoon fresh white pepper
- To make the pastry, combine the flour, butter and salt in the bowl of a food processor and pulse until the mixture resembles course breadcrumbs.
- Add the egg yolk and with the motor running, add the cold water, spoon by spoon until the mixture comes together in a ball.
- Tip out of the processor onto a floured surface and bring together into a disc.
- Wrap in clingfilm and place in the fridge to rest for 15 minutes.
- When the pastry has firmed up slightly, roll it out on a floured surface and cut into rounds which will fit your tart cases. Press into the tart cases and place in the fridge for 20 minutes.
- To make the roasted tomatoes, pre-heat the oven to 200°c. Place the tomatoes in a small baking tray and drizzle over the oil and Balsamic vinegar and season with the salt and sugar.
- Place in the oven and allow to roast for 30-45 minutes until the tomatoes are blistered but still keep their shape. Remove from the oven and turn the oven down to 180°c.
- To make the quiches, whisk together the eggs, Crème fraîche, salt and pepper.
- Remove the pastry from the fridge and place a few tomatoes into each pastry case.
- Pour over the egg mixture and dot the surface with some of the chèvre.
- Place in the oven and allow to bake for 10-12 minutes until the egg is just set but still a little jiggly in the middle.
- Remove from the oven and allow to cool to room temperature before serving.
Calories: 357kcal | Carbohydrates: 34g | Protein: 14g | Fat: 17g | Saturated Fat: 8g | Cholesterol: 167mg | Sodium: 912mg | Potassium: 133mg | Fiber: 6g | Sugar: 3g | Vitamin A: 665IU | Vitamin C: 4.1mg | Calcium: 84mg | Iron: 3.1mg
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