There is something truly magical about the combination of tender asparagus, savory pancetta, and creamy goat’s cheese all nestled within a buttery pastry shell. This Asparagus, Pancetta & Goat’s Cheese Quiche Recipe is the perfect celebration of spring’s freshest flavors, balanced with a rich, comforting bite that feels both elegant and approachable. Whether you’re making it for a leisurely brunch, a light dinner, or an impressive yet simple dish to wow your guests, this quiche hits all the right notes and brings pure joy with every forkful.
Ingredients You’ll Need
The ingredients for this quiche are straightforward but absolutely essential. Each one plays a vital role in creating the dish’s wonderful texture, flavor layers, and inviting color palette. From the crisp asparagus to the creamy goat cheese, every component is chosen to shine and complement each other beautifully.
- Shortcrust pastry: Provides a flaky and buttery foundation that holds the filling perfectly.
- Asparagus: Adds a fresh, vibrant green touch and a delicate earthy flavor.
- Pancetta: Offers a salty, crispy contrast that elevates the overall taste.
- Goat’s cheese: Brings a creamy tang that beautifully balances the richness.
- Eggs: The binding agent that gives the quiche its classic custard texture.
- Double cream: Contributes luscious creaminess and tenderness to the filling.
- Milk: Lightens the custard while keeping it silky smooth.
- Parmesan cheese: Adds a subtle nutty bite and enhances depth of flavor.
- Olive oil or butter: Used to sauté asparagus, infusing a gentle richness.
- Salt and black pepper: Essential to season the filling and bring out the flavors.
How to Make Asparagus, Pancetta & Goat’s Cheese Quiche Recipe
Step 1: Prepare and Blind Bake the Pastry
Start by preheating your oven to 375°F (190°C) and rolling out the shortcrust pastry to line your 9-inch quiche pan. Push it into the edges neatly and trim any overhang. Prick the base with a fork to prevent bubbling, then cover with parchment and baking weights for blind baking. This technique ensures a crisp, golden crust that won’t get soggy once the filling is added. Bake for about 15 minutes, then remove the weights and bake for another 5 minutes until it’s lightly golden. Set this beautiful crust aside while you prepare the filling.
Step 2: Cook the Pancetta
In a skillet over medium heat, cook diced pancetta until it’s wonderfully crispy and its aroma fills your kitchen. This step is where the pancetta’s natural fat renders out, leaving behind those irresistible golden bits. Once cooked, transfer the pancetta to a paper towel-lined plate to drain excess fat—this keeps it crisp and perfectly balanced in the quiche.
Step 3: Sauté the Asparagus
Use the same skillet and add a teaspoon of olive oil or butter to sauté the asparagus pieces for 2 to 3 minutes. You want them tender yet still retaining a slight crunch and their vibrant green color. This quick sauté softens the asparagus so it blends beautifully with the creamy filling while giving a lovely fresh bite throughout the dish. Remove from heat and let it cool just a bit.
Step 4: Whisk the Custard Mixture
In a mixing bowl, whisk together the eggs, double cream, milk, and grated Parmesan cheese until smooth and silky. Season with salt and freshly ground black pepper to taste. This custard mixture is the heart of the quiche and what binds the flavors and textures together with a rich, creamy consistency that melts in your mouth.
Step 5: Assemble the Quiche
Now comes the fun part. Evenly spread the cooled pancetta and asparagus over the blind-baked crust. Pour the egg and cream mixture over the top, making sure everything is well distributed. Finally, sprinkle the crumbled goat’s cheese across the surface to create little pockets of creamy delight that roast to golden perfection.
Step 6: Bake to Perfection
Bake your assembled quiche for 30 to 35 minutes, or until the filling is set but still has a gentle wobble in the center. Look for that light golden color on top—it’s your sign that the custard is cooked just right and the goat’s cheese has begun to melt and bubble in the best way.
Step 7: Cool and Slice
Let the quiche cool for 10 to 15 minutes before slicing. This resting time allows the filling to firm up a bit, making for clean, beautiful slices that showcase all those lovely layers of asparagus, pancetta, and goat’s cheese. This dish can be served warm or at room temperature, giving you flexibility depending on your meal plans.
How to Serve Asparagus, Pancetta & Goat’s Cheese Quiche Recipe
Garnishes
A sprinkle of fresh herbs like chives, tarragon, or parsley can add a bright pop of color and freshness to complement the rich quiche. A light drizzle of high-quality olive oil or a touch of cracked black pepper right before serving adds lovely visual appeal and flavor contrast.
Side Dishes
This quiche pairs beautifully with crisp, peppery salad greens dressed lightly in a tangy vinaigrette. Roasted cherry tomatoes or a simple bowl of fresh fruit can also be delightful side options that add vibrancy and texture to the meal.
Creative Ways to Present
For a stunning brunch spread, slice the quiche into small wedges and serve on a wooden board alongside bowls of mixed nuts, olives, and crusty bread. You can even serve individual portions in mini tart pans for an elegant party appetizer that’s as charming as it is delicious.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (though it’s hard not to eat it all immediately), store the quiche in an airtight container in the refrigerator for up to 3 days. Keeping it chilled maintains the custard’s texture and keeps the flavors fresh until you’re ready to enjoy your next slice.
Freezing
You can freeze the quiche after baking and cooling completely. Wrap it tightly in plastic wrap and then foil, or place it in an airtight container to prevent freezer burn. Frozen quiche will keep well for up to 2 months and is a great option for those busy days when you want something delicious and ready to go.
Reheating
Reheat leftover quiche gently in a preheated oven at 350°F (175°C) for about 15 minutes or until warmed through. This method ensures the crust stays crisp and the filling retains its creamy texture. Avoid microwaving if you want to keep that perfect flaky crust intact.
FAQs
Can I use frozen asparagus for this quiche?
Fresh asparagus is ideal for the best texture and flavor, but if you only have frozen, make sure to thaw and drain it thoroughly to prevent excess moisture from making the quiche soggy.
Is it possible to make this quiche vegetarian?
Absolutely! You can simply omit the pancetta or replace it with sautéed mushrooms or caramelized onions for a delicious vegetarian version that still delivers plenty of savory goodness.
Can I prepare the quiche crust from scratch?
Yes, homemade shortcrust pastry works wonderfully here. It adds that special personal touch and buttery crunch that’s hard to beat, but store-bought pastry is a fantastic time-saving alternative.
How do I know when the quiche is fully cooked?
The quiche is done when the filling is set but still slightly wobbly in the center and the top is lightly golden. If it’s too firm, it may be overcooked and dry.
Can this quiche be served cold?
While best enjoyed warm or at room temperature, this quiche also tastes good cold, making it an excellent option for picnics or packed lunches.
Final Thoughts
If you’re looking for a dish that feels both indulgent and fresh, the Asparagus, Pancetta & Goat’s Cheese Quiche Recipe is a total winner that never fails to impress. It’s a celebration of textures and flavors that feels homemade yet sophisticated—a true crowd-pleaser to keep in your recipe rotation season after season. Trust me, once you try it, this quiche will become one of your favorite go-to meals for casual gatherings or a special treat any time of the year.
Print
Asparagus, Pancetta & Goat’s Cheese Quiche Recipe
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
A savory and elegant quiche featuring tender asparagus, crispy pancetta, and creamy goat’s cheese baked in a buttery shortcrust pastry. Perfect for brunch, lunch, or a light dinner, this quiche balances rich flavors with fresh ingredients for a comforting, crowd-pleasing dish.
Ingredients
Pastry
- 1 sheet shortcrust pastry (store-bought or homemade)
Filling
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 4 oz (115 g) pancetta, diced
- 4 oz (115 g) goat’s cheese, crumbled
- 3 large eggs
- ¾ cup (180 ml) double cream (heavy cream)
- ½ cup (120 ml) milk
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon olive oil or butter
- Salt and black pepper, to taste
Instructions
- Preheat and blind bake the crust: Preheat your oven to 375°F (190°C). Roll out the shortcrust pastry and use it to line a 9-inch quiche pan. Trim any excess edges and prick the base of the pastry with a fork. Line the crust with parchment paper and add baking weights or dried beans to prevent puffing. Blind bake for 15 minutes, then remove the weights and parchment paper and bake for an additional 5 minutes until the crust is lightly golden. Set aside to cool slightly.
- Cook the pancetta: Heat a skillet over medium heat and cook the diced pancetta until it turns crispy and golden. Once cooked, transfer the pancetta to a paper towel-lined plate to drain excess fat.
- Sauté the asparagus: Using the same skillet, add your choice of olive oil or butter and sauté the asparagus pieces for 2 to 3 minutes until they are just tender but still retain a slight bite. Remove from heat and let cool slightly.
- Prepare the egg custard: In a mixing bowl, whisk together the eggs, double cream, milk, grated Parmesan cheese, salt, and black pepper until the mixture is smooth and well combined.
- Assemble the quiche: Evenly spread the cooked pancetta and sautéed asparagus over the baked pastry crust. Pour the egg custard mixture over the vegetables and pancetta, ensuring it fills the pan evenly. Sprinkle the crumbled goat’s cheese evenly on top.
- Bake the quiche: Place the quiche in the preheated oven and bake for 30 to 35 minutes, or until the filling is set and the top is lightly golden and slightly puffed.
- Cool and serve: Allow the quiche to cool for 10 to 15 minutes before slicing. Serve warm or at room temperature for best flavor.
Notes
- Blind baking the crust prevents it from becoming soggy when adding the custard filling.
- The asparagus should remain slightly crisp to add texture to the quiche.
- You can substitute pancetta with bacon or prosciutto if preferred.
- For a vegetarian version, omit the pancetta and consider adding sautéed mushrooms or spinach.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently before serving.
