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This easy to make asparagus, goat cheese, and dill quiche is easily adaptable, and perfect for spring! www.biscuitsandbooze.com

Asparagus, Goat Cheese, and Dill Quiche

This easy to make asparagus, goat cheese, and dill quiche is perfect for spring, and a great addition to your Easter brunch table!
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Brunch
Cuisine American, French, Vegetarian
Servings 8 Slices


  • 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.