Quiche is easy, elegant, and adaptable. This version is a taste of what’s great now – asparagus is in season at the Greenmarket and Saxelby Cheesemongers, one of our favorites, is offering the first goat cheeses of spring. If you don’t have asparagus or don’t like goat cheese, substitute ingredients that you prefer.
Yield: 5–6 servings
Quiche is easy, elegant, and adaptable. This version is a taste of what’s great now – asparagus is in season at the Greenmarket and Saxelby Cheesemongers, one of our favorites, is offering the first goat cheeses of spring. If you don’t have asparagus or don’t like goat cheese, substitute ingredients that you prefer.
Yield: 5–6 servings
Preheat oven to 350˚F. Roll out pie dough so it evenly laps over the edge of a 9-inch pie dish. Using a fork, poke several holes in the bottom of the crust. Line crust with parchment paper and place a layer of dried beans on top. Bake for 20 minutes. Remove parchment and beans and discard. Bake crust another 10 minutes, until it is light golden brown.
Snap stem of asparagus about 1 1/2 inches from bottom, where it naturally breaks. Using this piece as a guide, cut other asparagus to same length.
Bring 2 quarts of water to a boil and season with salt. Blanch asparagus for 30 seconds and plunge into ice water. Drain well and cut into 1/2-inch pieces. Spread asparagus and goat cheese evenly throughout pie shell.
Beat eggs, milk, and heavy cream in a large bowl. Season with salt and pepper. Pour mixture into pie shell. Place pie onto a baking sheet and put in oven. Bake for 30 minutes. Sprinkle Parmesan cheese on top of quiche and bake another 15 minutes, until quiche has set. Serve warm.
