Asparagus and Goat Cheese Quiche

Asparagus and Goat Cheese Quiche
Photo by Scott Phillips


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