So I have a confession to make – I used to hate quiche.
I know! How!? When it could be so good! I’ll tell you how.
We’ve all had it – the grocery store quiche with an undercooked crust and a sad, dry filling. You’ve had it at a baby shower or a pot luck lunch served cold and usually shoved off in the corner of the table somewhere.
It wasn’t until I worked at local bakery The Artist Baker, that I realized the true deliciousness of quiche. The chef/owner Andrea made a damn good quiche. The qualities? It has a dark crunchy brisée crust, creamy egg filling loaded with veggies and cheese and it’s best served absolutely steaming hot. It’s so creamy you almost don’t know that it’s egg based. More custard than egg, the filling spills out of the crust when the fork hits the tip of that glorious first bite.Wilton Excelle Elite Non-Stick Tart and Quiche Pan with Removable Bottom, 9-Inch –
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Asparagus, Leek & Goat Cheese Quiche
I hosted a playdate this past Sunday afternoon with our friends who have kids around Josie’s age. I wanted to have some brunchy, snacky type things for us to munch on while the babies played, so of course my mind went to spring quiche! The day before, I put together an Asparagus, Leek & Goat Cheese Quiche and then popped it in the oven to reheat for about 30 minutes while we got settled. We then served it alongside fresh fruit, bagels and coffee (tea for me) and it was the perfect spread for babies and parents. Win, win!Muso Wood Wooden French Rolling Pin for Baking,Beech Wood (French 15.75-Inch-by-1.38-Inch)
I love the leeks in this spring quiche with their soft, subtle onion flavor. Asparagus is beautiful in the spring, as it’s usually available locally late April – early May. Y’all know I love to buy local! Pair it with a nice soft goat cheese for texture and the slight tang from the goat’s milk. (I got mine from Valley Shepherd Creamery in Long Valley, NJ.)Whisks for Cooking, 3 Pack Stainless Steel Whisk for Blending, Whisking, Beating and Stirring, Enhanced Version Balloon Wire Whisk Set, 8″+10″+12″
The best part about the spring coming is the opportunity to buy fresh produce from April through October so get out there and get those beautiful veggies! I rarely go to the grocery store for produce during the growing season – I’d much rather stop at those farm stands along the road! I especially can’t wait for those fresh peaches coming in this year for some Roasted Peach Ice Cream. I’ll just have to grab the rosemary from my garden!
- The key to a good crunchy crust is par-baking it before you add the filling. To do this, line the tart pan with the dough and then chill until set. Once firm, line the inside of the dough with a piece of tin foil sprayed with Pam spray to avoid sticking. Press the foil against the dough, ensuring you get it down into the corners. You’ll then fill the foil with dried beans, rice or pie weights. Bake at 350 F until completely cooked through, about 30 minutes. It will look golden brown and flaky when it’s done. For the love of quiche, don’t skip this step! The crust will continue to cook after you’ve added the filling and it only gets better!
- Make sure you use a nice big bowl when whisking the quiche filling together to break those egg proteins apart. This will make a nice fluffy interior to the quiche rather than just scrambled eggs in a crust.
- Bake the tart on a sheet tray to make it easier to move around.
- The trick to getting a nice full quiche without spilling? Fill the quiche about 3/4 of the way to the top and then move the quiche on the tray to the oven rack. Then, top it off with the rest of the egg mixture. That way you don’t have to worry about sloshing over the edge in transfer!
- You’ll know the quiche is done when you give the pan a gentle shake and the egg filling jiggles just in the center. This is about a quarter sized area.