Asparagus and Goat Cheese Quiche

Asparagus and Goat Cheese Quiche
Photo by Scott Phillips


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

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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