3.9 ounces all-purpose flour (about 3/4 cup plus 2 tablespoons)
1/4 teaspoon salt
1/4 cup chilled butter, cut into small pieces
1 tablespoon ice water
2 tablespoons butter
12 ounces asparagus, chopped
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 cup sliced green onions
4 ounces soft goat cheese, crumbled
3 large eggs
1 large egg yolk
3/4 cup 2% reduced-fat milk
Dash of grated fresh nutmeg
How to Make It
To prepare crust, weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/4 teaspoon salt in a food processor; pulse 2 times or until combined. Add 1/4 cup chilled butter; pulse 4 times or until mixture resembles coarse meal. With processor on, add ice water through food chute, processing just until combined (do not form a ball).
Preheat oven to 425°.
Press dough gently into a 4-inch circle on plastic wrap. Cover and chill 20 minutes. Slightly overlap 2 sheets of plastic wrap on a slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover with 2 additional sheets of overlapping plastic wrap. Roll dough, still covered, into an 11-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.
Remove 2 sheets of plastic wrap; let stand 1 minute or until pliable. Fit dough, plastic-wrap side up, into a 9-inch pie plate lightly coated with cooking spray. Remove remaining plastic wrap. Press dough into bottom and up sides of pan; fold edges under and flute. Line pastry with foil; place pie weights or dried beans on foil. Bake at 425° for 15 minutes or until lightly browned. Remove weights and foil. Reduce oven temperature to 350°. Bake crust an additional 5 minutes or until pastry is golden. Remove pan from oven, and cool on a wire rack.
To prepare filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add asparagus to pan. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over asparagus; sauté 8 minutes or until crisp-tender, stirring frequently. Add onions; sauté 2 minutes or until asparagus just begin to brown. Remove from heat. Spoon asparagus mixture into prepared shell in an even layer. Arrange goat cheese in an even layer over asparagus mixture.
Combine eggs, egg yolk, and milk. Stir in remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, and nutmeg. Pour custard into pie plate. Bake at 350° for 30 minutes or until quiche is almost set in the center. Remove from heat, and cool 5 minutes on a wire rack before slicing.
I loved the combo of tangy goat cheese, the earthy asparagus, and the buttery crust. But the consistency is a little weird and on the tough side. An eighth is not enough for dinner, even with salad, so the calories wind up being higher than you might think. I did use savory and dill instead of nutmeg, which was a good choice.
Delicious.....but I did edit this recipe. I had leftover basmati rice so that was my crust which I added one egg,chopped garlic chives and cracked black pepper. I had leftover egg whites so I used those with an additional 4 eggs.I sauted onion,asparagus and sundried tomatoes. When I added these ingredients to the rice crust I sprinkled with lavender infused goat cheese. I pored the egg mixture over all and added a sprinkling of parm cheese with additional cracked black pepper. Great Fathers day brunch!
This is a great quiche that I served as part of an Easter brunch and it was perfect for a spring meal. I used a frozen pie crust and did not pre-bake. Next time I will pre-bake, as it shrank and caused a good bit of the egg mixture to overflow. It didn't matter that much though because it was still delicious! Served leftovers with a salad and a glass of wine. Excellent!!!
I've made this twice. The first time I substituted feta for the goat cheese - that was yummy. The second time I substituted broccoli for the asparagus and used 3 small farm eggs. I had to cook it about 5 extra minutes which was perfect. My 3 and 5 year olds loved it along with my husband! I served it with a salad.