Asparagus and Goat Cheese Quiche

Asparagus and Goat Cheese Quiche
Photo by Scott Phillips


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

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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