Quiche is basically a savory pie made with eggs, milk or cream and a plethora of veggies. It's most commonly served for breakfast or brunch, but our marketing director, Amanda, loves to serve it at home, breakfast for dinner-style.
The great thing about a quiche is you can swap out any veggies or meat you have in the fridge or that's about to go bad and it (usually) turns out tasting delicious.
As an avid quiche lover and breakfast for dinner enthusiast, Amanda is always on the hunt for new recipes to try. One of her favorite recipe bloggers is Kristine's Kitchen - Amanda originally tried her broccoli cheese quiche and was hooked on trying other recipes from her blog. When Amanda found the homemade asparagus quiche with goat cheese, she new it was going to be a winner, especially with Stepladder Creamery's farmstead Chèvre!
Our delicious, mild and creamy fresh Chèvre is the ultimate representation of spring cheesemaking. Making its way from our milking parlor to your plate in less than one week, this soft white cheese speaks freshness. Chèvre is made from the first milk of the season.
INGREDIENTS
For the crust: Amanda used a simple pre-made pie crust found in the dairy/refrigerated section in the grocery store. You can also use a frozen crust or visit Kristine's Kitchen site for her recipe on making a homemade crust.
For the filling:
- 2 teaspoons olive oil
- 2-3 cups cubed or diced mushrooms
- 1 pound asparagus
- 5 eggs
- 3/4 cup whole milk or heavy whipping cream
- ¼ teaspoon kosher salt (or to taste)
- 1/8 teaspoon freshly ground black pepper
- 2 ounces goat cheese
INSTRUCTIONS
Make the filling:
- Preheat oven to 375 degrees F.
- Trim the bottom ends off of the asparagus by holding one spear of asparagus at each of its two ends and bending it until it snaps. Trim the remaining asparagus spears by cutting them with a knife to the same length as the first. Discard the bottom ends. Cut the asparagus tops off into 1-inch pieces, and chop the rest of the asparagus into 1/2-inch pieces.
- Heat the olive oil in a skillet over medium heat. Add the asparagus, mushrooms and any other veggies and cook for 3-6 minutes, until the asparagus is crisp-tender. Remove the pan from the heat.
- To make the custard, in a medium bowl, whisk together the eggs, whole milk/cream, salt and pepper. **if you like it spicy, try adding a pinch or two of cayenne!
- Place asparagus and mushroom mixture in the bottom of the pie crust. Crumble the goat cheese over the top of the vegetables. Pour the custard over the filling.
- Bake quiche for 35-45 minutes, until the eggs are set in the center and a tester comes out mostly clean. Check on quiche starting at 25 minutes and tent with foil if crust is browning too quickly.
- Let quiche stand for 5 minutes before serving. Serve warm or at room temperature.
Our seasonal Chèvre is only available through the end of Summer. If you are trying out this recipe when our Chèvre is not available, consider swapping for a container of our cow's milk soft cheese, Fromage Blanc. Both cheeses have a similar consistency, but Fromage Blanc is a milder flavor from the cow's milk - similar to a whipped cream cheese, that would be delicious in this recipe instead of the goat's milk Chèvre.
Visit our webstore to buy cheese online.
