Asparagus Quiche with Goat Cheese and Thyme
This spring-inspired asparagus quiche is a wonderful combination of tender green asparagus, creamy goat cheese, and aromatic thyme, all nestled in a crispy shortcrust pastry. It's perfect as a light lunch, dinner, or for a festive brunch. You absolutely have to try it!
Preparation
30 min.
Cook / Bake
50 min.
Servings
6
Calories
420 kcal
Ingredients
for 6 servingsAmounts are automatically adjusted.
For the Shortcrust Pastry
- 250 gall-purpose flour
- 125 gcold butter(cut into cubes)Milch
- 1 Prise(n)salt(to taste)
- 3 ELcold water
For the Filling
- 500 ggreen asparagus
- 1 ELolive oil
- 1 Prise(n)salt(to taste)
- 1 Prise(n)black pepper(freshly ground, to taste)
For the Custard
- 4 largeeggs
- 200 mlheavy cream
- 100 mlmilk
- 100 ggoat cheese(crumbled)
- 2 ELfresh thyme leaves(chopped)
- 1 Prise(n)nutmeg(freshly grated, to taste)
- 1 Prise(n)salt(to taste)
- 1 Prise(n)black pepper(freshly ground, to taste)
Instructions
For the shortcrust pastry, combine the flour, cold butter cubes, and a pinch of salt in a large bowl. Rub the butter into the flour with your fingertips until the mixture resembles coarse crumbs. Gradually add the cold water, mixing until a dough forms. Do not overmix. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
Preheat your oven to 375°F (190°C). Grease a 9-inch (24 cm) quiche pan or springform pan.
Roll out the chilled dough on a lightly floured surface into a circle large enough to fit your quiche pan and extend up the sides. Carefully transfer the dough to the prepared pan, pressing it gently into the bottom and up the sides. Trim any excess dough. Prick the bottom of the pastry several times with a fork. Blind bake the crust for 10-12 minutes, or until lightly golden. Remove from the oven.
While the crust is baking, prepare the asparagus. Wash the asparagus and snap off the woody ends. Cut the spears into 1-2 inch (3-5 cm) pieces. Heat olive oil in a pan over medium heat. Add the asparagus pieces and sauté for 5-7 minutes, or until tender-crisp. Season with salt and pepper. Set aside.
For the custard, whisk together the eggs, heavy cream, milk, chopped fresh thyme, grated nutmeg, salt, and pepper in a medium bowl until well combined.
Evenly spread the sautéed asparagus pieces over the bottom of the partially baked quiche crust. Sprinkle the crumbled goat cheese over the asparagus.
Carefully pour the egg custard mixture over the asparagus and goat cheese in the quiche crust.
Bake the quiche in the preheated oven for 30-40 minutes, or until the custard is set and the top is golden brown. A knife inserted into the center should come out clean.
Remove the quiche from the oven and let it cool for 10-15 minutes before slicing and serving. This allows the quiche to set further and makes for cleaner slices.
💡 Tipp
Varianten
- Add 50g of grated Parmesan or Gruyère cheese to the custard mixture for an extra cheesy flavor.
- Use white asparagus instead of green, ensuring it is peeled and blanched beforehand.
Ersatz & Alternativen
- If goat cheese is not preferred, feta cheese or a sharp cheddar can be used as a substitute.
- Any fresh herbs like chives or dill can be used in place of thyme.
Aufbewahrung
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Einfrieren
The baked quiche can be frozen whole or in slices for up to 2 months. Wrap tightly in plastic wrap and then foil. Thaw in the refrigerator overnight and reheat in the oven.
Nutrition per serving
Calories
420 kcal
Protein
17 g
Carbohydrates
29 g
Fat
28 g
Fiber
3 g
Recipe on TomTaste: https://tomtaste.com/recipe/asparagus-quiche-with-goat-cheese-and-thyme
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