Do you remember that time I was trying to write a blog post but kept getting sidetracked by The Bible mini-series? Well, here we are again. A sequel came out and I found it tonight on my DVR so you know what's going down right now. I just can't turn away from well-made documentaries. Basically, what I'm trying to tell you is that it's taken me the whole hour to get this far in my blog post. Swell.
In other news, we are quiche-ing it up today! Yes, we are living in summer mode. I truly haven't made a quiche in a long time so I'm bouncing back with the help of my friends asparagus and goat cheese. I feel as if I've been putting goat cheese in a lot of things lately. I'm not sorry. I'm pretty sure these are excellent life decisions. In case you'd like to join in my little summer party, complete with fresh asparagus and never-ending goat cheese, check out the recipe below!
Asparagus & Goat Cheese Quiche
from I Wash, You Dry
- 1 9-inch store-bought pie crust
- 10-15 spears asparagus
- 1/2 medium onion, diced
- 2 tablespoons butter
- 4 eggs
- 1/2 cup heavy cream
- 1 cup milk
- 1/2 cup goat cheese, crumbled
- 1 teaspoon lemon zest
- 1/4 teaspoon salt
- freshly cracked black pepper, to taste
1) Preheat oven to 425 degrees F.
2) Blind bake the crust by using a fork to prick the bottom and sides of the pie crust.
3) Line the bottom of the pie crust with parchment paper and fill with baking beans or raw rice to keep the crust weighted down. If you don't use any weights and the crust puffs up on the oven, just push it back down gently while still warm. No one will ever see it.
4) Bake for 10 minutes.
5) In the meantime, cut the woody ends off the asparagus spears. Chop the rest of the asparagus into 1-inch sections.
6) In a medium pan, melt the butter. Saute the onion and asparagus for a few minutes, or until the onion becomes translucent.
7) In a medium bowl, combine the eggs, cream, milk, goat cheese, lemon zest, salt, and pepper. Whisk together to combine.
8) Fold in the asparagus and onions.
9) When the pie crust is finished, reduce oven temperature to 325 degrees F.
10) Pour the filling into the pie crust. Bake for 55-60 minutes, or until the quiche has set and the top of it begins to turn golden brown.
11) Remove the quiche from the oven and allow to cool for 5-10 minutes before serving.