Pin it
These small asparagus and goat cheese quiches are true culinary gems that wow your taste buds from the very first bite. This straightforward yet sophisticated combo perfectly blends the freshness of spring asparagus with creamy goat cheese, all wrapped in a crispy shell that melts in your mouth. Perfect for any get-together, these tasty bites bring flair and flavor to any meal without spending hours in the kitchen.
I stumbled upon this idea during a spring picnic with friends and it quickly became my go-to option for wowing guests without much effort. The first time I made these mini quiches, my friends kept asking for more long after dessert was served, showing just how irresistible they are.
Ingredients and their secrets
- Shortcrust pastry: Go for high-quality dough with plenty of butter for that crumbly, melt-in-your-mouth texture that makes good quiches stand out, or make your own for extra flavor.
- Fresh asparagus: Pick firm spears with tightly closed tips and snappy stems, a sure sign of freshness that guarantees perfect texture and mild flavor.
- Goat cheese: Choose slightly aged fresh goat cheese that brings just enough character without overwhelming other flavors, its creamy texture will blend perfectly with the egg mixture.
- Fresh eggs: Select quality eggs, preferably free-range, which will give a deeper color and richer taste to your filling.
- Heavy cream: Use cream with at least 30% fat content to ensure your quiches have that amazing smoothness and perfectly soft texture.
Pin it
Basic preparation
First, heat your oven to 375°F for the right temperature. While it's warming up, thoroughly butter each cup of your muffin tin, paying special attention to the sides so the quiches will pop out easily later.
Shaping the bases
Roll out your shortcrust pastry on a lightly floured surface until it's about 1/8 inch thick. Using a cookie cutter or just a turned-over glass, cut out twelve circles slightly bigger than your muffin cups. Place them carefully in each hole, gently pressing so they fit the shape perfectly.
Prep for baking
Poke the bottom of each tart shell several times with a fork to keep them from puffing up during pre-baking. Put them in the oven for about 5 minutes until they just start to turn golden, this key step will make sure your base stays crispy and won't get soggy from the filling.
Getting the asparagus ready
Meanwhile, trim your asparagus by naturally snapping off the woody ends then cut them into small pieces about half an inch long. Quickly dip them in lightly salted boiling water for just a minute or two to keep their crunch and bright green color.
Pin it
Making the filling
In a big bowl, whisk the eggs with cream and milk until you get a smooth, slightly frothy mix. Season with salt, freshly ground pepper and a touch of grated nutmeg that'll bring out all the flavors.
Final assembly
Evenly spread the blanched asparagus pieces and crumbled goat cheese in your pre-baked tart shells. Carefully pour the egg mixture until it's about 1/8 inch from the top, then sprinkle with a bit of parmesan that'll create a tasty golden crust.
Perfect baking
Put them back in the oven for exactly 18 to 20 minutes, until the center is just set and the top is nicely golden. Let them sit for 5 minutes before carefully removing them with a small spatula, this resting time will help the quiches settle.
I'm especially fond of green asparagus in this dish. Their gentle, slightly sweet flavor works beautifully with goat cheese. My whole family agrees on this point - even those who aren't big veggie fans always end up loving these mini quiches, which vanish in no time whenever I make them.
Serving ideas
These mini quiches can be served so many different ways depending on the occasion. For a fancy brunch, arrange them on a platter with some arugula leaves and halved cherry tomatoes for a colorful display. As a light lunch, pair them with a crunchy salad dressed with lemony vinaigrette that nicely cuts through the richness of the quiches. For a sophisticated appetizer, serve them slightly warm with a glass of dry white wine like Sancerre or Chablis that perfectly matches the milky notes of the goat cheese.
Tasty variations
This basic recipe works great with changes based on your taste and the season. For a fall version, swap asparagus for sautéed mushrooms with a hint of garlic and fresh thyme. Mediterranean food lovers will enjoy a version with sun-dried tomatoes, black olives, and feta for a sunny twist. For a richer, more festive option, mix in some diced prosciutto or smoked salmon before baking. You can also play with different cheeses by using aged comté or blue cheese instead of goat cheese for stronger flavors.
Storage tips
These little gems keep really well, making them perfect for make-ahead meals. Once cooled, store them in an airtight container in the fridge where they'll stay tasty for three to four days. When reheating, don't use the microwave as it'll make the crust soggy. Instead, warm them for a few minutes in an oven preheated to 300°F to get back their crispness. If you want to freeze them, do it before the final baking, on a tray, then move them to a freezer bag once they're hard. They'll keep for up to two months this way and can be baked straight from frozen by just adding 5 minutes to the original baking time.
Pin it
These mini quiches are my idea of the perfect match between simple and fancy. I make them often, and each time, they bring happy sounds to my table. Their individual size looks neat and tidy while their subtle but clear flavors please even the pickiest eaters. This is one of those valuable recipes that makes it seem like you spent hours cooking when really they come together super fast - the ideal trick for a host who wants to enjoy time with guests instead of being stuck in the kitchen.
Frequently Asked Questions
- → Can I make these ahead of time?
- Definitely! Prep them the day before and heat them for 5-7 minutes at 160°C. You can also freeze them cooked, then heat straight from frozen.
- → What if asparagus isn’t in season?
- Substitute asparagus with spinach, mushrooms, leeks, or broccoli. They all work well with goat cheese.
- → Which crust makes it lighter?
- For a lighter version, try puff pastry or stacked phyllo sheets. They’re crispy and use less fat.
- → How do I adapt this to a big tart?
- Use the same filling, but add another egg and a bit more cream. Bake it at 180°C for 35-40 minutes.
- → What wine pairs well with this?
- A dry white like Sauvignon Blanc or Sancerre pairs beautifully. For drinks, a brut champagne or crémant is perfect for appetizers.