Asparagus and Goat Cheese Quiche

Asparagus and Goat Cheese Quiche
Photo by Scott Phillips


  • ¼ tsp. freshly grated nutmeg
  • 1 cup cooked, sliced asparagus (steam, roast, or grill, then slice into ½-inch pieces)
  • 1 cup heavy cream
  • 1 cup crumbled fresh goat cheese
  • 4-½ oz. (1 cup) unbleached all-purpose flour
  • 1 cup whole milk
  • 2 Tbs. cold whole or 2% milk
  • + 7 more ingredients
    • 1 Tbs. chopped fresh tarragon
    • ½ tsp. kosher salt
    • 8 large egg yolks
    • Kosher salt and freshly ground black pepper
    • 1 large egg yolk
    • 4-½ oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces
    • 2 tsp. granulated sugar

In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and salt. Add the butter and mix on low speed until the flour is no longer bright white, the dough holds together when you press a clump with your fingers, and there are still flakes of butter the size of pecan halves t...

View full recipe at Fine Cooking


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