A good spring quiche has a creamy, custard like filling, a thick crunchy crust and is loaded with veggies and cheese. This once has spring asparagus and leek and is dolloped with tangy goat cheese.
Pate Brisee dough:
- 6 ounces all purpose flour
- 1/2 teaspoon salt
- 1/8 teaspoon baking powder
- 3.5 ounces butter
- 2.5 ounces water
- 2 tablespoons butter
- 1 leek, white and light greens parts (thinly sliced and washed thoroughly)
- 1 bunch asparagus, cut into 1 inch pieces
- 4 ounces fresh goat cheese
- 4 eggs
- 1 1/4 cups half and half
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon freshly ground nutmeg
- To make the brisee dough, add the flour, salt and baking powder to a food processor or stand mixer (or a bowl if you don’t have access to either machine) and pulse a few times to mix.
- Cube and add the butter to the food processor and pulse to cut the butter to small pieces, about the size of blueberries.
- Add the water all at once and pulse the machine until the dough just begins to hold together. This is when you don’t see dry crumbs on the bottom of the bowl.
- Transfer the dough from the food processor to a clean work surface. Pressing the dough together, (do NOT knead!) wrap the dough in plastic wrap tightly, forming a disc. Refrigerate for at least 30 minutes or up to two days.
- Preheat the oven to 350 F. Remove the dough from the refrigerator and roll to about ¼ inch thickness. Line the pastry in one 9-inch tart or pie pan. Crimp the edges with your fingers like you would a pie. Chill until firm.
- Once firm, par-bake the shell by lining the dough with greased foil and filling with dried beans, rice or pie weights. Place on a sheet tray and bake for 30-35 minutes or until golden brown and baked through. Cool slightly.
- Melt the butter in a medium pan set over medium heat. Add the leeks and cook until they begin to turn tender, then add the asparagus and cook until it begins to turn tender, about 3-4 minutes.
- In a large mixing bowl, whisk the eggs vigorously to break up the proteins. Add half and half, salt, pepper, and nutmeg and whisk to combine.
- Place the sautéed vegetables into the prepared crust. Dollop with the goat cheese then pour the egg mixture over the top. Bake on the sheet pan for 30-40 minutes. You’re looking for a slight jiggle in the center when the quiche is shaken.
- Let stand at room temperature for 30 minutes before slicing and serving.
Don’t skip the par-bake of the crust! That makes sure you get a nice crunchy crust that will set the stage for a beautiful quiche experience.
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: quiche, breakfast, brunch, brunch recipe, breakfast recipe, spring recipe, baby shower, bridal shower, asparagus, goat cheese, leeks