Asparagus and Goat Cheese Quiche

Asparagus and Goat Cheese Quiche
Photo by Scott Phillips


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

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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