Food and Recipes Dish Quiche Asparagus-and-Goat Cheese Quiche Recipe Be the first to rate & review! A fluted tart pan makes this store-bought crust extra special. You can prepare the quiche, which is great served for dinner or a brunch, up to two days in advance. Store it, covered, in the refrigerator. Let it come to room temperature before serving. Medium-size asparagus spears (not too thick or thin) work best in the quiche filling. By Paige Grandjean Paige Grandjean Instagram Website Paige Grandjean is a food editor and recipe developer with over seven years of experience in food media. Her recipes and writing have appeared in over 15 nationally distributed print publications, as well as on various digital platforms. Paige's recipes have been showcased on the covers of magazines such as Food & Wine, Southern Living, and Cooking Light, with her 2020 Food & Wine Lamination cover story earning a spot as a Folio: Eddie and Ozzie Award Finalist. She is a member of IACP and has a WSET Level 2 Award in Spirits. Southern Living's editorial guidelines Published on February 7, 2019 Print Rate It Share Share Tweet Pin Email Photo: Hector Manuel Sanchez; Prop Styling: Heather Chadduck Hillegas; Food Styling: Torie Cox Active Time: 20 mins Total Time: 1 hrs 50 mins Yield: 8 serves Ingredients 1/2 (15-oz.) package refrigerated pie dough (such as Pillsbury) 12 ounces fresh asparagus spears, ends trimmed 2 tablespoons unsalted butter 1 large leek, thinly sliced (about 1 1⁄2 cups) 8 large eggs 1 cup heavy cream 2 tablespoons chopped fresh flat-leaf parsley 1 1/2 teaspoons kosher salt 1/4 teaspoon black pepper 2 ounces crumbled goat cheese Fresh flat-leaf parsley leaves, for garnish Directions Preheat oven to 400°F. Prepare the crust: Roll the pie dough to 1⁄8-inch thickness, and transfer to a 9-inch tart pan with a removable bottom. Press dough into bottom and up sides of pan, and trim excess dough around edges. Line bottom of dough with aluminum foil (or parchment paper), and fill with pie weights or dried beans. Bake 5 minutes. Remove pie weights and foil, and prick bottom of pastry evenly with a fork. Return to oven; bake until pastry is light golden brown, an additional 8 to 10 minutes. Transfer pan to a wire rack; cool crust completely, about 20 minutes. Reduce oven temperature to 350°F. Meanwhile, prepare the filling: Set aside 6 or 7 whole asparagus spears, and cut remaining asparagus into 1⁄2-inch pieces. Melt butter in a skillet over medium-high. Add leek, and cook, stirring often, until tender, about 5 minutes. Stir in asparagus pieces, and cook, stirring often, until bright green, about 1 minute. Remove skillet from heat; cool vegetable mixture 5 minutes. Whisk together eggs, cream, chopped parsley, salt, and pepper in a medium bowl until well combined. Transfer cooled crust to a baking sheet. Spoon vegetable mixture over the bottom of the crust, and sprinkle evenly with crumbled goat cheese. Pour the egg mixture over the vegetable-goat cheese mixture. Arrange the reserved whole asparagus spears on top. Bake quiche at 350°F until center is just set, 50 to 55 minutes, shielding crust with aluminum foil after 10 minutes, if needed, to prevent excess browning. Transfer to a wire rack, and cool at least 15 minutes. Remove quiche from pan, and garnish with parsley leaves before serving. Rate it Print