Filled with spinach and fresh thyme, this Asparagus Goat Cheese Quiche is a beautiful (but simple) vegetarian brunch recipe.
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Asparagus Goat Cheese Quiche
Quiche is such a perfect meal for any occasion. It’s not only pretty in its pastry shell, it’s quick and easy to pull together for breakfast, lunch, or dinner. With some seasonal vegetables, a handful of eggs, and melty cheese tossed together, you really can’t go wrong.
The Right Presentation
This simple recipe for Asparagus Goat Cheese Quiche is elevated through its presentation. First, choose skinny asparagus for this recipe – thicker spears will be too hard to bite through and won’t look as pretty.
Once the asparagus is roasted in the oven, trim the ends to fit the shape of the pan you are using. If using a round pie plate – as pictured here – trim so that you have some longer ones (for the center) and some shorter ones (for tapering out on either side). If using a rectangular or square baking dish, trim so that they are about one half to one whole inch shorter than the width of the pan.
Gently lay the spears into the custard, alternating so that they lay head up, head down, and so forth. The custard should be thick enough to support the weight of the thin spears of asparagus, but if they sink a little don’t worry about it. The custard should rise and fluff up around them once cooked.
Storage & Transport
This quiche recipe can be made and cooked the night before serving, and is a great potluck option due to its portability and easy reheating. Just cook through as per the instructions, let cool, and then chill in the fridge. The whole quiche (or just individual slices) can be reheated in the oven at 350 degrees F for 10-15 minutes.
If making further in advance, wrap the whole quiche (or individual slices) in plastic wrap and foil, and then freeze. When ready to eat, allow to thaw in the fridge and then bake in the oven as per above. Frozen quiche will keep in the freezer for 2-3 months.
More Beautiful Brunch Recipes
Hosting your own beautiful brunch? Here are a few more recipes you might want to check out from my archives and blogger friends:
- Marmalade & Whiskey Mini Scones
- Lemon Curd Thumbprint Cookies with Streusel Crumble
- Heirloom Tomato Tart
- Chocolate Waffles with Whipped Cream
- Spicy Bloody Mary Mix
- Prosecco Kombucha Cocktail
Asparagus Goat Cheese Quiche
- 1 (9-inch) pie crust (homemade or store-bought)
- ½ tablespoon unsalted butter
- 3 cups baby spinach, chopped
- 12-15 skinny asparagus spears, left whole
- 4 eggs
- 1 cup milk
- 6 ounces creamy goat cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon fresh thyme leaves, removed from stems
- Heat the oven to 375 degrees F and prepare a baking sheet with a layer of aluminum foil. Spread the prepared piecrust in a 9-inch pie pan and crimp the edges of the dough. Chill the crust in the freezer while you prepare the other ingredients.
- Melt the butter in a non-stick skillet over medium heat, and sauté the spinach until just softened. Drain the spinach and set aside, making sure to squeeze out any excess liquid.
- Meanwhile, spread the asparagus out on the baking sheet and roast for 10 minutes, until bright green and just tender.
- In a large bowl, whisk together the eggs, milk, salt, black pepper, half of the fresh thyme, and all of the goat cheese to make a custard base.
- Remove the chilled pie crust from the freezer. Spread the drained spinach over the bottom crust, and pour the egg custard over top. Sort the asparagus spears by size. Gently lay the spears into the custard so that they form lines, with the longest in the center. Sprinkle with the remaining fresh thyme.
- Bake the quiche for 50 minutes to 1 hour, until the custard is set and the crust lightly browned. Remove the quiche from the oven and let cool for 30 minutes before serving.