Description
Creamy asparagus and goat cheese quiche with golden custard and buttery crust. Elegant and perfect for brunch or breakfast.
Ingredients
1 pre-made 9-inch pie crust
1 bunch asparagus, trimmed and cut into 1-inch pieces
4 large eggs
1 cup milk or half-and-half
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional)
4 ounces goat cheese, crumbled
2 tablespoons grated Parmesan cheese
1 teaspoon fresh thyme or parsley, chopped (for garnish)
Instructions
1. Preheat oven to 375°F and place pie crust in dish
2. Steam or blanch asparagus for 2–3 minutes, drain
3. Whisk eggs, milk, salt, pepper, and nutmeg
4. Layer asparagus in pie crust
5. Sprinkle goat cheese over asparagus
6. Pour egg mixture over all layers evenly
7. Sprinkle Parmesan on top
8. Bake 35–40 minutes until custard is set and top is lightly golden
9. Cool 5–10 minutes, garnish with thyme or parsley, and serve
Notes
Use fresh herbs like dill, chives, or tarragon
Substitute half milk with cream for richer custard
Add sautéed onions or leeks for depth of flavor
Prepare ahead and refrigerate before baking
Swap goat cheese with feta or Gruyère
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American