Ingredients
Scale
- For the crust:
- 1 1/4 cups all purpose flour
- 1/2 cup (1 stick) cold butter, diced
- 1/4 tsp salt (or to taste)
- 5 tbsp ice water
- For the filling:
- 1 lb fresh asparagus, washed and cut into 1 inch pieces (leave 6 asparagus whole)
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt
- 1/8 tsp black pepper
- 8oz Natural & Kosher Fine Herbs Goat Cheese, at room temperature
- 8 tbsp whole milk or half and half
- 4 eggs, lightly beaten
- 1 1/4 cups grated Sincerely Brigitte Parsley & Chive Cheese (about 3/4 of a 7oz log)
Instructions
- To prepare the crust, preheat oven to 350F
- Combine flour, salt and butter in the food processor. Pulse a few times until the mixture resembles coarse cornmeal. Add ice water, 1 tablespoon at a time, pulsing constantly until the mixture comes together to form a dough
- Roll the dough on a floured surface to form an approximately 12 inch round. Transfer to a 9 inch quiche mold with a removable bottom, making sure the dough comes evenly up the sides. Gently crimp the edges and poke it all over with a fork, to keep it from bubbling up in the oven
- Bake at 350F for 25 minutes
- In the meantime, saute the asparagus in a non stick skillet with one tablespoon of olive oil, 4-5 minutes over medium-high heat. Season with salt and pepper and set aside to cool slightly
- To prepare the filling, place the softened goat cheese in a large bowl and mash it lightly with a fork. Whisk in milk or half and half, one tablespoon at a time, making sure it's smooth and creamy after each addition
- Whisk in beaten eggs. Add grated cheese and cooked asparagus and mix well
- Remove crust from the oven, pour filling and arrange the uncut asparagus on top. Bake at 375F for 45-55 minutes or until egg is completely set.
- Prep Time: 15 mins
- Cook Time: 1 hour 30 mins
- Category: Breakfast