A TASTE OF FRANCE: ASPARAGUS + GOAT CHEESE QUICHE

France_Flag

France_Flag

As I have mentioned in a few posts, we had our French themed fundraising dinner over the weekend.  It was a lot of fun, which always equals a success in my book.  Yay!

photo 5

photo 5

As far as the dinner portion of the meal went, I made two types of quiche, a large salad Niçoise, and a potato galette.  We also had a yummy sourdough baguette to accompany our food.

As you probably have noticed, most of the recipes I post have ingredients that are quite healthy. The recipes this week have butter and cream.  While I don't suggest running out to the grocery store and putting butter and cream in everything you make, I do feel that most foods in moderation are usually fine.   Usually, because if you have some sort of allergy or health condition, then that would not apply to you, capiche?

Today I will be sharing my recipe for the Asparagus + Goat Cheese Quiche I made.  It was so good and rich, in a very subtle way.  Quiche involves eggs, and usually some sort of milk or cream.  For this quiche, I used a bit less eggs, and more cream.  This gave it a denser texture, which was really nice.

Asparagus + Goat Cheese Quiche, serves 8

1 Pie crust (I bought mine to cut down on the time) 4 eggs 8 asparagus stalks, ends trimmed 1/2 c. goat cheese, crumbled 2 tbsp. chives, minced 2/3 c. half and half (which is half cream, half milk) Salt + pepper, to taste

photo 1

photo 1

Begin by rolling out your pie crust into a circular shape.  Place it into a 9" pie dish. Sauté asparagus in 1/2" water for about 5 minutes.  You do not want the asparagus to cook all the way, just partially.  Immediately blanch in ice water for about 1 minute to retain the bright green color.

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photo 2

Whisk eggs, then add the half and half and cheese.  In the pie shell, sprinkle 1 tablespoon of chives on the bottom, then pour in egg mixture.  Gently, lay asparagus stalks on top.  I like to brush whisked egg along the edges to give them a pretty golden color.  Cook at 350° for about 40-45 minutes, or until eggs are set.  Top with additional chives, and serve.  Bon appétit!

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photo 3

Have you ever made a quiche before?  What is your favorite kind?  Tomorrow I will be posting about my Spinach + Mushroom Quiche.  Have a great day!

xo.  Jen