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
Scale
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.
