Asparagus and Goat Cheese Quiche
A shortcrust custard tart, blind-baked until the bottom crisps, then filled with asparagus and goat cheese so neither turns to mush.
- Serves
- 6
- Prep
- 35 min
- Cook
- 55 min
- Written
Method
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Pulse the flour, butter, and salt in a food processor until the largest pieces are pea-sized.
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Drizzle in the ice water and pulse just until the dough clumps when pressed between your fingers.
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Press the dough into a disk, wrap it, and chill for at least 1 hour.
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Roll the dough into a 12-inch round, fit it into a 9-inch tart pan, and chill again for 20 minutes.
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Line the crust with parchment and pie weights and bake at 375°F until the edges look dry, about 20 minutes.
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Lift out the weights and parchment and bake until the bottom looks matte rather than wet, about 8 minutes more.
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Blanch the asparagus in boiling salted water until just bright green, about 1 minute, then shock in ice water and cut into 1-inch pieces.
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Whisk the eggs, cream, milk, nutmeg, salt, and pepper together until no streaks remain.
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Scatter the shallot, asparagus, and goat cheese over the crust, then pour in the custard.
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Bake at 350°F until the edges are set but the center still holds a gentle wobble, 30 to 35 minutes.
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Cool at least 20 minutes before slicing.
Notes
The par-bake is what keeps this from turning into a soggy-bottomed disappointment — an unblind crust under a wet custard steams instead of crisping, and there’s no fixing that after the fact. Weight it down properly and don’t rush the second bake; a matte, dry bottom is the whole point.
Swap the asparagus for a handful of sautéed spinach or leek in the off-season, and any soft, tangy cheese works in place of the goat cheese — feta crumbles the same way. It holds at room temperature for hours, so it’s as much a make-ahead brunch dish as a straight-from-the-oven one.