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Asparagus, Pancetta & Goat’s Cheese Quiche

Asparagus, Pancetta & Goat’s Cheese Quiche
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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.

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

  1. 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.
  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.
  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, 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.
  4. 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.
  5. 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.
  6. 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

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

Find it online: https://eazyum.com/asparagus-pancetta-goats-cheese-quiche/