Asparagus Goat Cheese Quiche

Goat Cheese Asparagus Quiche Recipe The Feedfeed To make the filling –. step 1 in a large frying pan over medium heat, melt the butter and sauté the diced shallot until lightly caramelized, about 6 7 minutes. set aside. step 2 bring a pot of water to a boil. drop in the cut asparagus and boil for 4 minutes until barely cooked. Step by step instructions. combine the flour, and salt in a medium bowl, then use a pastry cutter to cut in the butter and shortening until the pieces become the size of peas. add in 4 tablespoons of water and mix gently with a rubber spatula or wooden spoon until the dough just starts to come together.

Asparagus And Goat Cheese Quiche Add the onion and cook, stirring occasionally, until it begins to soften, 2 3 minutes. add the asparagus and cook for 2 3 minutes more, until the asparagus is crisp tender. remove the pan from the heat. to make the custard, in a medium bowl, whisk together the eggs, whole milk, salt and pepper. Heat the oven to 180c 360f. prepare your asparagus. remove the tough ends, then slice the stems into 1 inch (approximate) pieces. keep the tips whole. heat a little olive oil in a pan and gently stir fry the asparagus and garlic over a low medium heat. after a minute or two it will turn a brighter green. Brush dough edge with some of the egg water mixture. unroll remaining piecrust; cut into 1⁄2 inch wide strips. pinch the 3 longest strips (from the center) together at 1 end to seal; braid. repeat process twice, with 3 strips each from left and right of center, making 3 braids total, each about 7 inches long. Add chopped dill, red hot pepper flakes, salt and pepper. add chopped asparagus, the shallot mixture and goat cheese to the empty pie. pour the egg mixture over top of the filling. now carefully place 5 7 stalks of asparagus on top of the egg mixture (i also added a few extra pieces of dill and goat cheese to the top).

Asparagus Goat Cheese Quiche Goat Cheese Quiche Goat Cheese Q Brush dough edge with some of the egg water mixture. unroll remaining piecrust; cut into 1⁄2 inch wide strips. pinch the 3 longest strips (from the center) together at 1 end to seal; braid. repeat process twice, with 3 strips each from left and right of center, making 3 braids total, each about 7 inches long. Add chopped dill, red hot pepper flakes, salt and pepper. add chopped asparagus, the shallot mixture and goat cheese to the empty pie. pour the egg mixture over top of the filling. now carefully place 5 7 stalks of asparagus on top of the egg mixture (i also added a few extra pieces of dill and goat cheese to the top). In 12 inch skillet, melt butter over medium high heat. cook asparagus and onion in butter 5 to 8 minutes, stirring occasionally, until asparagus is crisp tender. spoon vegetables into crust lined plate. top with roasted peppers and goat cheese. in large bowl, beat half and half, salt, pepper and eggs with whisk. Melt butter in 12 inch nonstick skillet over medium heat. add leek, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until leek is softened, 3 to 5 minutes. stir in sliced asparagus spears and cook until asparagus is bright green and crisp tender, about 3 minutes. set aside to cool slightly. 7.

Asparagus Goat Cheese Quiche In 12 inch skillet, melt butter over medium high heat. cook asparagus and onion in butter 5 to 8 minutes, stirring occasionally, until asparagus is crisp tender. spoon vegetables into crust lined plate. top with roasted peppers and goat cheese. in large bowl, beat half and half, salt, pepper and eggs with whisk. Melt butter in 12 inch nonstick skillet over medium heat. add leek, ¼ teaspoon salt, and ¼ teaspoon pepper and cook until leek is softened, 3 to 5 minutes. stir in sliced asparagus spears and cook until asparagus is bright green and crisp tender, about 3 minutes. set aside to cool slightly. 7.