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If you’re craving a dish that perfectly balances fresh, savory, and creamy flavors, then this Asparagus, Pancetta & Goat’s Cheese Quiche Recipe is going to be your new kitchen favorite. The crisp, buttery shortcrust pastry forms a golden cradle for tender asparagus spears, salty pancetta, and tangy, creamy goat’s cheese, all enveloped in a luscious, silky egg custard. Every bite offers a symphony of textures and tastes that feel simultaneously elegant and comforting—a quiche that’s just as dazzling for casual lunch as it is for a special brunch with friends.
Ingredients You’ll Need
These ingredients are wonderfully simple yet essential for delivering the perfect harmony of flavors and textures in this quiche. Each element plays a crucial role, from the crisp asparagus brightening the dish to the rich pancetta adding a salty crunch, and the goat’s cheese lending a creamy tang that ties everything together beautifully.
- Shortcrust pastry: A flaky, buttery base that gives your quiche structure and a golden finish.
- Asparagus: Fresh and tender, it adds a lovely pop of green and subtle earthiness.
- Pancetta: Diced and crisped for a guilty, savory crunch that contrasts the creamy filling.
- Goat’s cheese: Crumbled on top, it introduces a creamy, tangy note that makes every bite memorable.
- Eggs: The binding agent creating a silky custard that holds the quiche together.
- Double cream and milk: Together they produce a rich, smooth texture in the filling.
- Parmesan cheese: Adds a nutty depth and subtle saltiness beneath the other flavors.
- Olive oil or butter: Used for sautéing, bringing out the best in the vegetables and pancetta.
- Salt and black pepper: Essential seasonings to enhance all the natural flavors.
How to Make Asparagus, Pancetta & Goat’s Cheese Quiche Recipe
Step 1: Prepare the pastry base
Start by preheating your oven to 375°F (190°C). Roll out the shortcrust pastry to fit a 9-inch quiche pan, then gently line the pan with it. Trim any excess edges, prick the base all over with a fork to prevent bubbling, and line with parchment paper before filling with baking weights. Blind bake for 15 minutes to set the crust, remove the weights and parchment, and bake for an additional 5 minutes until it’s lightly golden. Setting this foundation right ensures a crisp quiche crust, ready to hold all the delicious fillings.
Step 2: Cook the pancetta
In a skillet over medium heat, cook the diced pancetta until crispy and browned. This step not only adds a wonderful smoky, salty crunch but also leaves flavorful fat in the pan that will season the asparagus in the next step. Once cooked, transfer the pancetta to a paper towel to drain excess grease—this keeps the quiche from becoming too oily while preserving all that fantastic flavor.
Step 3: Sauté the asparagus
Using the same skillet, add a teaspoon of olive oil or butter and toss in the asparagus pieces. Sauté for 2 to 3 minutes until tender but still vibrant and slightly crisp. This quick cooking retains the asparagus’s fresh flavor and beautiful color, which will stand out beautifully once baked in the quiche. After sautéing, set aside to cool slightly before assembling.
Step 4: Whisk the custard mixture
In a bowl, whisk together the eggs, double cream, milk, grated Parmesan, and a pinch of salt and black pepper until smooth and well combined. This velvety custard is what makes the quiche luxurious and satisfying, perfectly complementing the salty pancetta and fresh vegetables.
Step 5: Assemble the quiche
Evenly spread the crispy pancetta and sautéed asparagus over your pre-baked pastry base. Then, carefully pour the custard mixture on top, allowing it to fill all the little nooks and crannies. Finally, sprinkle the crumbled goat’s cheese generously across the surface. These layers build the complex flavor and texture profile that make this quiche truly special.
Step 6: Bake until set
Place the filled quiche in the oven and bake for 30 to 35 minutes. You’re looking for a just-set filling with a beautiful light golden-brown color on top. This signals that the eggs have cooked through but remained moist and creamy inside, while the goat’s cheese has melted slightly to add that irresistible richness.
Step 7: Cool and slice
Once baked, let the quiche cool for 10 to 15 minutes to firm up slightly, making it easier to slice without falling apart. This brief rest also helps all the flavors settle together, so when you dig in, every mouthful feels balanced and delicious, whether served warm or at room temperature.
How to Serve Asparagus, Pancetta & Goat’s Cheese Quiche Recipe
Garnishes
To elevate your quiche presentation, sprinkle a few fresh herbs like chopped chives, tarragon, or finely chopped parsley on top just before serving. These herbs add a fresh herbal brightness and a lively pop of color, making each slice not only taste fresher but look irresistible too.
Side Dishes
This quiche shines wonderfully alongside a crisp green salad dressed with a light vinaigrette to balance its richness. Roasted cherry tomatoes or a simple cucumber and radish salad also complement the asparagus and goat cheese flavors, keeping the meal light, fresh, and well-rounded.
Creative Ways to Present
For a fun twist, serve the Asparagus, Pancetta & Goat’s Cheese Quiche Recipe as mini quiche tarts using muffin tins—perfect for brunch parties or picnics. You can also cut it into bite-sized squares to serve as an elegant appetizer with toothpicks, blending sophistication with casual charm effortlessly.
Make Ahead and Storage
Storing Leftovers
This quiche keeps well in the refrigerator for up to 3 days when stored in an airtight container. Its flavors actually deepen when rested, making leftover slices just as delightful as fresh ones. Just be sure to cool it completely before refrigerating to maintain the best texture.
Freezing
You can freeze this quiche successfully either before or after baking. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. When frozen, it stays good for up to 2 months, making it a convenient make-ahead meal for busy days when you want home-cooked goodness in a flash.
Reheating
To bring back that fresh-from-the-oven taste, reheat slices in a conventional oven at 325°F (160°C) for about 10-15 minutes until warmed through. Avoid the microwave if possible, as it can make the crust soggy and the filling rubbery. This way, every reheated slice tastes just as delightful as the first serving.
FAQs
Can I use frozen asparagus for this quiche?
Yes, you can use frozen asparagus if fresh isn’t available, but be sure to thaw and pat it dry thoroughly so excess moisture doesn’t make the quiche soggy. Lightly sautéing frozen asparagus before adding to the quiche helps maintain the right texture.
Is there a vegetarian alternative for pancetta?
Definitely! For a vegetarian version, try using smoked paprika-seasoned mushrooms or caramelized onions to mimic the savory depth pancetta provides. They add great flavor and texture without the meat.
Can I make the pastry from scratch?
Absolutely, homemade shortcrust pastry is wonderful if you have time and want that extra fresh-baked taste. Just be sure to chill the dough well and blind bake it as directed to avoid a soggy bottom.
What if I don’t have goat’s cheese—can I substitute it?
While goat’s cheese offers a distinctive tang, you can substitute ricotta, feta, or cream cheese for a creamy finish, though the flavor will vary slightly. Feel free to experiment until you find your favorite twist!
Can this recipe be doubled or halved?
Yes, the recipe scales well. Just adapt the quiche pan size accordingly or use several smaller pans when doubling. Baking times may vary slightly depending on thickness, so keep a close eye on that beautiful golden top!
Final Thoughts
Every time I make this Asparagus, Pancetta & Goat’s Cheese Quiche Recipe, it feels like sharing a little bit of joy and comfort with those around me. It’s an impressive yet surprisingly straightforward dish that brings fresh springtime colors and bold flavors to your table. I wholeheartedly encourage you to give it a try—whether for a casual family meal or a cozy brunch with friends, it promises smiles and satisfied appetites all around.
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Asparagus, Pancetta & Goat’s Cheese Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Quiche
- Method: Baking
- Cuisine: French
Description
A savory and elegant Asparagus, Pancetta & Goat’s Cheese Quiche featuring a flaky shortcrust pastry filled with tender asparagus, crispy pancetta, creamy goat’s cheese, and a rich egg custard baked to golden perfection. Perfect for brunch, lunch, or a light dinner.
Ingredients
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 Pastry: Preheat oven to 375°F (190°C). Roll out the shortcrust pastry and line a 9-inch quiche pan. Trim the edges and prick the base with a fork. Line with parchment paper and baking weights, then blind bake for 15 minutes. Remove weights and bake for an additional 5 minutes until lightly golden. Set aside.
- Cook Pancetta: In a skillet over medium heat, cook the diced pancetta until crispy. Transfer to a paper towel-lined plate to drain excess fat.
- Sauté Asparagus: Using the same skillet, add olive oil or butter and sauté the asparagus pieces for 2–3 minutes until just tender. Remove from heat and allow to cool slightly.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, double cream, milk, grated Parmesan cheese, salt, and black pepper until smooth and well combined.
- Assemble Quiche: Spread the cooked pancetta and sautéed asparagus evenly over the pre-baked pastry crust. Pour the egg mixture on top and sprinkle with crumbled goat’s cheese.
- Bake Quiche: Bake the assembled quiche in the oven for 30–35 minutes or until the filling is just set and the top is lightly golden.
- Cool and Serve: Allow the quiche to cool for 10–15 minutes before slicing. Serve warm or at room temperature.
Notes
- Blind baking the pastry crust prevents it from becoming soggy when the filling is added.
- You can substitute pancetta with bacon if pancetta is not available.
- For a vegetarian version, omit the pancetta and replace it with sautéed mushrooms or roasted red peppers.
- Use fresh goat’s cheese for a creamy texture and tangy flavor that complements the asparagus well.
- Letting the quiche cool slightly before slicing helps it set and prevents it from falling apart.
