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

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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