Asparagus, Green Onion, and Goat Cheese Quiche

Good combination of flavors and easy to prepare. I used my own crust recipe and baked at 350 for about 45 minutes.

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 made this for a friend once who then insisted I serve at a party....I made 2 and they were the first things gone. Huge hit.

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.

This was fabulous! I used a refrigerated pie crust because I'm too lazy to make my own. I had fresh asparagus from the farmer's market and this was delicious!

I made this recipe exactly as written. It came out great. I did have an issue with the pastry cracking, but it turned out fine. I think I would cut the goat cheese in half next time it was fine, but 4 oz seems like a lot.

I made this recipe for my co-workers and it was a hit. I substituted the asparagus with spinach, used a white onion instead of green onions and omitted the nutmeg. I also cheated and used a pre-made frozen pie crust. It turned out great! Next time I would add some roasted red pepper and use a deep dish pie shell as the one I used was on the smaller side.

I too had crust problems - therefore I have just omitted it completely and the recipe works GREAT!!! Just make sure you really spray the pan! I have also substituted white onion for green and used feta instead of goat cheese. I have added tomato or switched spinach for asparagus. The moral of the story is that this recipe is a good foundation with lots of options for creativity!!!

I used this recipe for inspiration, so did not follow it exactly. As such, it was wonderful. So here is what I did: I used a Pillsbury crust. They are really very good, and it saves you a whole lot of time and dirty utensils. I did not have goat cheese, but I did have Asiago, so I used about 3/4 cup shredded. I found that the liquid, poured over the cheese and asparagus, seemed a bit sparse, so I beat another egg with another 1/3 C of milk and poured that in. I used a pinch of thyme in place of the nutmeg (my preference) and fried the asparagus and green onions in a tablespoon of olive oil, instead of two tablespoons of butter (which seemed totally unnecessary in this otherwise rich dish.) I did not prebake the crust; instead, baked the quiche at 400 for the first 12 minutes, before reducing the heat to 350 for the rest of the cooking time. It came out great. It was very easy and quick to put together, and got rave reviews from my family. Happy cooking!

This quiche was really tasty. The flavors worked really well together and we enjoyed it. The pastry crust gave me some issues. It didn't seem like enough dough for the pan, and then it shrank a lot when I baked it. It also became overcooked on the edges, so I would cover them with foil for most of the cooking time if I made it again. While I enjoyed this flavor combination, it wasn't terribly exciting and I'm not sure that I would make it again.

I had problems with this recipe - the pastry didn't work out in my food processor, it would have been much easier to make the old-fashioned way, with a fork. I also found the goat cheese a little too sharp and it dried out the quiche, even though it was moist to start with. It's not exactly a low-fat recipe with all the eggs and cheese and butter. I did steam the asparagus and put the green onions in fresh, and liked that better than pan-frying them.

This was absolutely fantastic! I used a Pillsbury pie crust to cut down on time and it worked great. Quick, easy, healthy, and delicious! My husband and I both agree-a definite make-again!!

My first quiche. Yay!! Very yummy. But I think this dish only has 4 servings, 6 at the most.

We made this quiche to celebrate spring and asparagus season. Used a Pillsbury roll out crust and blind baked according to their instructions the night before to cut down a step to make it work-worthy. This recipe is creamy, tangy and all out yummy. I made no changes to the filling. Served with a chopped vegetable salad with lemon vinaigrette.