One of my favorite things to make for a company-is-coming weekend is quiche.
Quiche is so easy! It can be made ahead, frozen, and thawed when you want to serve it, which gives it mega points for practicality. But it can also be made to look either rustic or fancy, with or without cheese (the answer is always to add cheese in my humble opinion), and with myriad vegetables and meats.
A Quiche for Every Season
I wanted to talk about a quiche that will be gracing my Easter brunch table here, as part of a series I am doing this year – A Quiche for Every Season. Because quiche is so adaptable, you really can incorporate whatever is fresh and tasty and just ripe for picking. Asparagus has a relatively short growing season, but is relatively inexpensive when it IS in season. I adore it, and try to make it as often as possible when it’s fresh.
I am also a planner (which is a necessary blogging skill for sure). This means I am already thinking about what I’d like to have on our Easter brunch table, even though at the time of this writing Easter is weeks away. This Asparagus, Goat Cheese, and Dill quiche will definitely be there.
I’m a new Mom, who’s still nursing, and working full time, and blogging (yikes I just made myself tired thinking about all that). I need things this year that are tasty, yet require minimal effort. This quiche fits the bill.
Where does Quiche Come From?
I was a bit curious about the history of quiche. Quiche is actually a savory pie with a custard filling. This comes as no surprise, really, because I am all about savory pies. Where my husband is from (bonny England!) savory pies are commonplace.
Cornish Pasties are delicious, filling, and can be stuffed with just about anything. When I first studied abroad in the UK I gained far too much weight because pasties were quick, easy, warm and STUDENT BUDGET friendly.
I actually had Cornish pasties before I had quiche. And even though they fit so nicely into the savory pie category, I never thought of pot pie as PIE really, but it is.
But it’s French you protest!
Actually, in all likelihood, quiche was German first, and hails from the Lorraine region. It has certainly evolved over time, and if you think it’s French, that’s probably because the French have made it divine. Apparently, cheese as a filling is a more recent addition.
Here in the US, we are more likely to have quiche as a breakfast or brunch dish than for lunch or dinner. In France, though, quiche would definitely not be a breakfast dish. But then, in France breakfast is very simple, with pastry and coffee serving as the traditional breakfast. And I’m not gonna lie, I love that too!
Why You Can’t Go Wrong With Quiche
Quiche is pretty forgiving – you can use more or less egg, heavy cream, half and half, or even alternative milk like soy or almond. French bakers are gasping at that, though. Even though you CAN make it without alternative milk, it is most spectacularly and classically made with rich cream.
I use a shortcrust rich in butter for mine, but you can also just easily use any pie crust you want to make or buy. And as I said, it’s very easy to change up the ingredients. Don’t like asparagus? Use broccoli instead. Or sweet potatoes. If you want to stick with a green vegetable, maybe kale. Or any vegetable your heart desires!
The same goes with the cheese. In fact, when I make one with broccoli, I like to go for a smoky cheddar. Since I am a vegetarian and never use bacon, a smoky cheese helps replace some of that bacon flavor.
The point is that quiche is fun, easy, and a great addition to your brunch table. Make this according to the directions or play with the ingredients. But let me know how it turns out? I’d love to hear from you!
Note (affiliate links included): For this recipe I used a springform pan like this one, because I wanted to show off that rich crust. But you can as easily use any pie pan, like this pretty red one, for a more rustic and homey feel. I love quiche both ways!
Asparagus, Goat Cheese, and Dill Quiche
- 1 Teaspoon Salt
- 5 Eggs Beaten
- 1 Cup Heavy cream, half and half, milk, or milk substitute I use half and half in my quiche as pictured
- 1 Bunch Asparagus
- 2/3 Cup Goat Cheese Crumbles
- 2 Tablespoons Fresh Dill, chopped
- Preheat oven to 350 degrees.
- Wash and trim the asparagus, and cut into 1 inch pieces.
- Steam the asparagus for 3-4 minutes.
- While the asparagus is steaming, press pie crust into pie plate or spring form pan. If using a spring form pan, line bottom of pan with parchment paper.
- Place asparagus in bottom of pie crust.
- Beat/whisk the eggs in a large mixing bowl.
- Add salt to eggs.
- Add cream, half and half, or milk to beaten eggs. Whisk to combine.
- Add goat cheese and dill to egg mixture, and whisk to combine.
- Pour egg mixture over asparagus.
- Place pan in oven, and bake for 40 minutes, or until center is set and a knife or toothpick inserted into the center comes out clean.
- Allow to cool for 10 minutes and serve, or freeze. Keeps refrigerated for up to a week.