Ingredients: |
Ingredients: ½ package refrigerated pie dough
12 oz. fresh asparagus spears, ends trimmed
2 T. unsalted butter
1 large leek, thinly sliced
8 large eggs
1 cup heavy cream
2 T. chopped fresh flat-leaf parsley
1½ tsp.. kosher salt
¼ tsp. black pepper
2 oz. crumbled goat cheese
Fresh flat leaf parsley leaves, for garnish
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Directions: |
Directions: Preheat oven to 400º. Prepare crust. Roll pie dough to ⅛" thickness. Transfer to 9" tart pan with removable bottom. Press dough into bottom & up sides of pan. Trim excess dough around edges. Line bottom of dough with aluminum foil (or parchment paper) & fill with pie weights or dried beans. Bake 5 minutes. Remove pie weights & foil. Prick bottom evenly with fork. Return to oven & bake until pastry is light golden brown (8-10 minutes). Transfer to wire rack. Cool crust completely (20 minutes). Reduce oven temperature to 350º. Prepare filling: Set aside 6 or 7 whole asparagus spears & cut remaining asparagus into ½" pieces. Melt butter in skillet over medium high. Add leek & cook, stirring often, until tender (5 minutes). Stir in asparagus pieces & cook, stirring often until bright green (1 minute). Remove skillet from heat; cool vegetable mixture (5 minutes). Whisk together eggs, cream, parsley, salt & pepper in medium bowl until well combined. Transfer cooled crust to baking sheet. Spoon vegetable mixture over bottom of crust & sprinkle evenly with crumbled goat cheese. Pour egg mixture over vegetable goat cheese mixture. Arrange the reserved whole asparagus spears on top. Bake quiche at 350º until center is just set (50-55 minutes), shielding crust with aluminum foil after 10 minutes, if needed, to prevent excess browning. Transfer to wire rack. Cool least 15 minutes. Remove quiche from pan & garnish with parsley before serving. |
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