Asparagus & Goat Cheese Quiche
This asparagus and goat cheese quiche combines tender asparagus with tangy goat cheese and sour cream in a puff pastry shell, brightened by a fresh scallion oil that prevents the dish from feeling too rich or heavy.
This asparagus and goat cheese quiche combines tender asparagus with tangy goat cheese and sour cream in a puff pastry shell, brightened by a fresh scallion oil that prevents the dish from feeling too rich or heavy.
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Grease a Suvie pan with cooking spray and line with parchment paper. Roll puff pastry into a 11 x 13 rectangle. Place puff pastry into the prepared pan, pressing into the corners and sides. Prick the bottom of the pastry all over with a fork. Arrange a second layer of parchment on top of the dough and fill with pie weights. Place pan in the bottom zone of Suvie.
In a second Suvie pan, combine ⅓ cup scallions, 6 oz asparagus, 2 tsp olive oil, and ¼ tsp salt, and ⅛ tsp ground black pepper. Place pan in the top zone of Suvie. Input settings and cook now. Bottom Zone: Roast at 350°F for 30 minutes. Top Zone: Roast at 400°F for 15 minutes.
In a large bowl, whisk together 6 large eggs, ½ cup half and half, ½ cup sour cream, and ½ tsp salt until smooth.
Remove pans from Suvie. Remove pie weights and parchment. Dollop half the goat cheese over the prepared crust followed by half the asparagus. Pour egg mixture over the vegetables followed by remaining goat cheese and asparagus. Return pan to bottom zone of Suvie, input settings and cook now. Bottom Zone: Roast at 325°F for 35 minutes. Top Zone: None.
Remove pan from Suvie and allow to cool completely in pan before cutting into slices and serving.
Store covered in the refrigerator up to 3 days. Reheat at 325°F for 10–15 minutes until warmed through. Freezes well up to 1 month.
9-inch pie dish or tart pan · parchment paper · pie weights or dried beans
Yes. Assemble the quiche (filling + pastry), cover, and refrigerate up to 24 hours before baking. Add 5–10 minutes to bake time if baking from cold.
Yes. Use 6 oz fresh asparagus, blanch for 2–3 minutes, then shock in ice water and drain thoroughly before adding to the filling.
The edges should be set and lightly golden; the center should jiggle slightly when gently shaken. It will continue to set as it cools.
Feta, ricotta, or cream cheese work as alternatives, though they will change the tang and texture slightly.
Yes. Cool completely, wrap tightly, and freeze up to 1 month. Thaw in the refrigerator overnight and reheat at 325°F until warm.
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