Asparagus Quiche with Goat Cheese Recipe


  • 1 1/4 cups flour 
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • 6 tablespoons unsalted butter cold, cut into cubes
  • 3-4 tablespoons ice water


  • 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



Place flour, sugar and salt in a food processor. 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.

Transfer dough to a lightly floured work surface and use a rolling pin to roll it out into a 12-inch circle. 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.

Place the pie crust in the refrigerator while you prepare the filling.


Preheat oven to 375 degrees F.

Trim the bottom ends off of the asparagus. 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 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. Enjoy.

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