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Asparagus, Pancetta & Goat’s Cheese Quiche

Asparagus, Pancetta & Goat’s Cheese Quiche
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The Asparagus, Pancetta & Goat’s Cheese Quiche is a flavorful and visually appealing dish featuring a buttery, flaky shortcrust pastry filled with tender asparagus, crispy pancetta, and tangy goat’s cheese in a smooth egg and cream custard. Perfectly balancing freshness, savory depth, and creamy indulgence, this quiche serves as an elegant meal for brunch, lunch, or a light dinner.

Ingredients

Scale

Pastry

  • 1 pre-made or homemade chilled shortcrust pastry sheet

Filling

  • 200g fresh asparagus spears
  • 100g pancetta, diced
  • 100g goat’s cheese, softened
  • 3 large eggs
  • 150ml double cream
  • 1 shallot or small onion, finely chopped
  • 1 tablespoon fresh herbs (thyme or chives), chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Prepare the Pastry Base: Roll out your chilled shortcrust pastry to fit your quiche pan, then gently press it in and trim any excess. Blind bake the crust with pie weights or dried beans at 180°C (350°F) for 10-15 minutes, until lightly golden and firm, to prevent sogginess.
  2. Cook the Pancetta and Asparagus: Fry pancetta cubes in a skillet over medium heat until crisp and aromatic, then remove and set aside. Blanch or lightly steam the asparagus spears for 2-3 minutes to keep their vibrant green color and tender-crisp texture.
  3. Prepare the Filling: In a mixing bowl, whisk together eggs, cream, salt, and pepper until combined. Stir in softened goat’s cheese, cooked pancetta, and translucent shallots or onions. Add fresh herbs and gently fold in the asparagus pieces.
  4. Assemble and Bake: Pour the filling into the pre-baked crust and smooth the top. Bake in a preheated oven at 180°C (350°F) for 30-35 minutes, until the custard is set and the top is slightly golden. Allow to cool slightly before slicing.

Notes

  • Pre-cook pancetta and blanch asparagus to avoid excess moisture.
  • Do not overfill the crust to prevent spilling during baking.
  • Use room temperature ingredients for better filling consistency and even baking.
  • Blind bake the crust to ensure a crisp, flaky base.
  • Let the quiche rest 10-15 minutes before cutting for clean slices.

Nutrition

Keywords: asparagus quiche, pancetta quiche, goat cheese quiche, savory quiche, brunch recipe, easy quiche, spring recipe, creamy quiche

Find it online: https://dailydishez.com/asparagus-pancetta-goats-cheese-quiche/