Asparagus and Goat Cheese Quiche

Asparagus and Goat Cheese Quiche
Photo by Scott Phillips


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

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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