Asparagus and Goat Cheese Quiche

Asparagus and Goat Cheese Quiche
Photo by Scott Phillips


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