If you’re searching for a dish that brings together fresh, seasonal spring flavors with creamy, savory delight, look no further than this Asparagus, Pancetta & Goat’s Cheese Quiche. This recipe balances tender asparagus, crispy pancetta, and tangy goat’s cheese in a flaky pastry base, creating a beautiful medley of textures and tastes. Whether you’re hosting a cozy brunch or a leisurely lunch, this quiche stands out as a crowd-pleaser that’s both impressive and straightforward to make.

Why You’ll Love This Recipe

Fresh and flavorful: The vibrant asparagus really shines, bringing a bright, crisp contrast to the rich pancetta and goat’s cheese.
Perfect for any occasion: This quiche is elegant enough for guests but easy enough for casual family meals or meal prepping.
Balanced textures: Crispy pancetta, creamy eggs, and crumbly goat’s cheese create a satisfying bite every time.
Simple ingredients: Using everyday ingredients that come together effortlessly makes cooking stress-free and enjoyable.
Make ahead friendly: You can prepare parts in advance or freeze the whole quiche for future meals.

Ingredients You’ll Need

The magic behind this Asparagus, Pancetta & Goat’s Cheese Quiche lies in its straightforward ingredients that each add distinct flavor, texture, and character to the final dish. Using fresh asparagus, high-quality pancetta, and tangy goat’s cheese ensures depth while keeping things simple and delicious.

Pie crust: A good-quality shortcrust pastry provides a buttery, flaky base that’s essential for quiche.
Fresh asparagus: Choose firm, bright green spears for the best crunch and sweetness.
Pancetta: Adds a salty, crispy element that perfectly complements the vegetables and cheese.
Goat’s cheese: Its tangy creaminess contrasts beautifully with the savory pancetta.
Eggs and cream: These bind everything together and create a lush, custardy filling.
Onion or shallots: Provides a subtle sweetness and depth of flavor.
Seasonings: Salt, pepper, and fresh herbs like thyme or chives enhance the overall taste.

Variations for Asparagus, Pancetta & Goat’s Cheese Quiche

This versatile quiche recipe welcomes customization! Whether you want to swap ingredients, accommodate dietary preferences, or experiment with flavors, there are plenty of ways to make it your own.

Vegetarian twist: Skip the pancetta and add sautéed mushrooms or sun-dried tomatoes for extra umami.
Dairy-free option: Use a dairy-free pastry and substitute goat’s cheese with a plant-based alternative.
Herbal infusion: Experiment with fresh rosemary or dill to highlight different herbal notes.
Cheese swap: Try feta or ricotta instead of goat’s cheese for variations in creaminess and tang.
Spice it up: Add a pinch of chili flakes or some smoked paprika for a subtle kick.

Irresistible Asparagus, Pancetta & Goat’s Cheese Quiche Recipe

How to Make Asparagus, Pancetta & Goat’s Cheese Quiche

Step 1: Prepare the crust

Begin by rolling out your shortcrust pastry and lining a tart or quiche tin, trimming any excess. Chill it in the refrigerator for 15–20 minutes to prevent shrinking when baking.

Step 2: Blind bake the crust

Line the chilled pastry with parchment paper and fill with baking weights or dried beans. Bake at 375°F (190°C) for 10–12 minutes until the edges set but the base remains pale. Remove the weights and bake for another 5 minutes to crisp the base.

Step 3: Cook the pancetta and prepare veggies

While the crust bakes, sauté diced pancetta in a pan over medium heat until crispy. Remove and drain on paper towels. In the pancetta fat, quickly soften sliced onions or shallots. Trim asparagus into bite-sized pieces and blanch them in boiling water for 1–2 minutes until just tender, then shock in cold water to keep their color.

Step 4: Mix the custard filling

In a bowl, whisk together eggs and heavy cream or half-and-half until smooth. Season generously with salt, pepper, and herbs like fresh thyme leaves or chopped chives.

Step 5: Assemble the quiche

Distribute the pancetta, softened onions, and asparagus pieces evenly over the blind-baked crust. Crumble goat’s cheese on top, then gently pour the custard mixture over everything, filling the tin without overfilling.

Step 6: Bake until set

Bake in a preheated oven at 350°F (175°C) for about 30–35 minutes, or until the custard is just set and the top is golden and slightly puffed. Let it cool slightly before slicing to allow the filling to firm up.

Pro Tips for Making Asparagus, Pancetta & Goat’s Cheese Quiche

Use room temperature eggs: They blend better with cream and ensure a smooth custard.
Don’t overfill the crust: Leave a small gap to prevent the filling from spilling over while baking.
Blind bake thoroughly: Prevents a soggy bottom by partially cooking the crust before adding the filling.
Fresh herbs matter: Adding fresh herbs at the end or in the custard brightens the flavor considerably.
Rest before serving: Let the quiche cool 10-15 minutes after baking to make slicing neat and easy.

How to Serve Asparagus, Pancetta & Goat’s Cheese Quiche

Garnishes

Sprinkle fresh chopped chives, a few baby arugula leaves, or a light drizzle of good-quality olive oil on top just before serving to add freshness and a bit of color.

Side Dishes

A crisp green salad with simple vinaigrette, roasted new potatoes, or a light tomato and cucumber salad perfectly complement the richness of the quiche without overpowering it.

Creative Ways to Present

Serve the quiche as individual mini tarts for brunch bites, cut into wedges for buffet-style meals, or paired with a sparkling rosé to elevate the entire dining experience.

Make Ahead and Storage

Storing Leftovers

Wrap leftover quiche tightly with foil or plastic wrap and refrigerate. It keeps wonderfully for 3–4 days, making it a great option for quick lunches or dinners.

Freezing

Fully baked quiche can be frozen by wrapping in plastic wrap and foil, then placed in an airtight container. Freeze for up to 2 months and thaw overnight in the refrigerator before reheating.

Reheating

To preserve texture, reheat slices in a preheated oven at 350°F (175°C) for 10–15 minutes rather than microwaving, which can cause sogginess.

FAQs

Can I use frozen asparagus in this quiche?

Yes, but it’s best to thaw and drain frozen asparagus well to avoid extra moisture that can make the quiche watery.

Is it possible to make this quiche gluten-free?

Absolutely! Use a gluten-free pastry crust or try a crustless quiche version by just baking the filling in a greased dish.

Can I substitute pancetta with bacon?

Yes, smoked bacon works well and adds a slightly smokier taste, but pancetta has a milder flavor if you prefer that.

What type of goat’s cheese works best?

Use a soft, creamy fresh goat’s cheese rather than aged or crumbly varieties to blend well into the custard.

How do I prevent the crust from getting soggy?

Blind bake the crust properly and avoid overly wet fillings by draining vegetables well before adding them.

Final Thoughts

This Asparagus, Pancetta & Goat’s Cheese Quiche captures the best of fresh spring produce and savory indulgence in every bite. Whether for brunch, lunch, or a light dinner, it’s a recipe that’s sure to become a favorite in your kitchen. Give it a try, and enjoy every delicious slice!

Asparagus, Pancetta & Goat’s Cheese Quiche

Print Recipe

This Asparagus, Pancetta & Goat’s Cheese Quiche blends fresh seasonal asparagus with crispy pancetta and tangy goat’s cheese in a buttery, flaky pastry crust. Perfectly balanced with creamy eggs and fragrant herbs, this quiche is ideal for brunch, lunch, or light dinners and can be enjoyed fresh, make-ahead, or frozen for convenience.

Author: Gloria
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Yield: 8 servings 1x
Category: Appetizers
Method: Baking
Cuisine: French
Diet: Gluten Free (if using gluten-free crust or crustless)

Ingredients

Scale

Pie Crust

1 good-quality shortcrust pastry (enough for a 9-inch tart or quiche pan)

Vegetables and Meat

8–10 firm fresh asparagus spears, trimmed and cut into bite-sized pieces
4 oz (115g) pancetta, diced
1 small onion or 2 shallots, thinly sliced

Dairy and Eggs

3 large eggs, room temperature
1 cup (240ml) heavy cream or half-and-half
4 oz (115g) soft fresh goat’s cheese, crumbled

Seasonings and Herbs

Salt, to taste
Freshly ground black pepper, to taste
Fresh thyme leaves or chopped chives, about 1 tablespoon

Instructions

Prepare the crust: Roll out your shortcrust pastry and line a 9-inch tart or quiche tin, trimming any excess. Chill the lined crust in the refrigerator for 15–20 minutes to prevent shrinking during baking.
Blind bake the crust: Line the chilled pastry with parchment paper and fill with baking weights or dried beans. Bake at 375°F (190°C) for 10–12 minutes until the edges set but the base remains pale. Remove the weights and bake for another 5 minutes to crisp the base.
Cook the pancetta and prepare veggies: While the crust bakes, sauté diced pancetta in a pan over medium heat until crispy. Remove and drain on paper towels. In the pancetta fat, soften the sliced onions or shallots quickly. Trim the asparagus into bite-sized pieces and blanch them in boiling water for 1–2 minutes until just tender, then immediately shock in cold water to preserve their vibrant color.
Mix the custard filling: In a bowl, whisk together the eggs and heavy cream (or half-and-half) until smooth. Season generously with salt, pepper, and add fresh thyme leaves or chopped chives.
Assemble the quiche: Evenly distribute the pancetta, softened onions, and asparagus pieces over the blind-baked crust. Crumble goat’s cheese on top, then gently pour the custard mixture over everything, filling the tin without overfilling.
Bake until set: Bake the quiche in a preheated oven at 350°F (175°C) for about 30–35 minutes, or until the custard is just set and the top is golden and slightly puffed. Allow it to cool slightly before slicing so the filling can firm up.

Notes

Use room temperature eggs to ensure a smooth, well-blended custard.
Do not overfill the crust; leave a small gap to prevent the filling from spilling over during baking.
Blind bake the crust thoroughly to avoid sogginess.
Adding fresh herbs to the custard mixture enhances flavor markedly.
Let the quiche rest for 10-15 minutes after baking for easier, neater slicing.
Frozen asparagus can be used but should be thoroughly thawed and drained to avoid excess moisture.
To make gluten-free, use a gluten-free pastry or bake the filling crustless in a greased dish.
Pancetta can be substituted with smoked bacon for a slightly smokier taste.
Prefer soft, creamy fresh goat’s cheese over aged varieties for best melding with custard.

Nutrition

Serving Size: 1 slice (1/8 of quiche)
Calories: 320 kcal
Sugar: 2 g
Sodium: 380 mg
Fat: 25 g
Saturated Fat: 12 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 2 g
Protein: 12 g
Cholesterol: 180 mg

Keywords: asparagus quiche, pancetta quiche, goat cheese quiche, spring recipes, brunch recipe, savory quiche