Asparagus and Goat Cheese Quiche

Serves: Eight | Prep: 20 min | Cook: 55 min

Ingredients:

Crust:
1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup cold butter, cubed
1/4 cup cold water

Aspargus and Goat Cheese Quiche:
1 Tbsp olive oil
1 onion, chopped
1 lb asparagus, trimmed and cut into 1/2-inch pieces
5 eggs
1/2 cup whole milk
1/4 cup heavy/double cream
2 tsp dijon mustard
3/4 tsp salt
1/2 tsp pepper
1/2 cup goat cheese, crumbled

Directions:
Preheat oven 375F/190C.

To make the pie crust add flour and salt to a food processor, blitz to combine. Add butter and pulse until the mixture comes together and resembles crumbs. With the motor running add 2 Tbsp water, then 1 tablespoon at a time, until the dough comes together and forms a ball. Turn dough out onto a floured surface and roll out to fit your pie dish. Blind bake the crust. Place a sheet of baking paper over the crust, make sure all the crust is covered. Fill the center with pastry beads, dried beans or rice. Bake for 20 minutes. After baking remove beads and baking paper.

In a large jug whisk eggs, milk, cream, mustard, salt, and pepper together.

Place cut asparagus pieces onto the baked pie crust then crumble goat cheese on top. Pour over the whisked egg mixture. Bake for 30-45 minutes, until set. Check after 25 minutes, to make sure the crust isn't burning. If it starts to burn foil tent the edges. Let cool for 5 minutes before slicing and serving.

More Delicious Recipe:
Tomato Tart
Creamy Leek Tart
Sausage Potato Egg Bake
Roasted Asparagus
Roasted Butternut Squash with Thyme and Goat Cheese