Asparagus and Goat Cheese Quiche

Asparagus and Goat Cheese Quiche
Photo by Scott Phillips


  • 1 cup heavy cream
  • 4-½ oz. (1 cup) unbleached all-purpose flour
  • 1 large egg yolk
  • ¼ tsp. freshly grated nutmeg
  • 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
  • + 7 more ingredients
    • 1 Tbs. chopped fresh tarragon
    • ½ tsp. kosher salt
    • 8 large egg yolks
    • Kosher salt and freshly ground black pepper
    • 2 tsp. granulated sugar
    • 1 cup whole milk
    • 4-½ oz. (9 Tbs.) cold unsalted butter, cut into 9 pieces

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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