Quiches Asperges Chèvre (Print Version)
# Ingredients:
→ For the crust
01 -
1 store-bought or homemade pie crust
02 -
1 tablespoon of butter for greasing the muffin tin
→ For the filling
03 -
6 asparagus stalks, trimmed and chopped
04 -
3 large eggs
05 -
1/2 cup of heavy cream
06 -
1/2 cup of milk
07 -
1/2 teaspoon of salt
08 -
1/4 teaspoon of black pepper
09 -
1/2 teaspoon of optional nutmeg
10 -
100g crumbled goat cheese
11 -
1/4 cup of grated parmesan (optional)
# Instructions:
01 -
Preheat the oven to 375°F (190°C). Use butter to grease a muffin pan. Roll out the dough and cut it into 12 circles using a cookie cutter or a glass. Gently press each circle into the muffin tin.
02 -
Poke the dough with a fork and bake about 5 to 7 minutes, until it just starts turning golden. Take it out of the oven and leave it aside for now.
03 -
Bring a pot of water to a boil and blanch the asparagus for 1-2 minutes, then drain. In a bowl, whisk together the eggs, cream, milk, salt, pepper, and nutmeg.
04 -
Place the asparagus pieces and crumbled goat cheese into the pre-baked dough shells. Pour the egg mixture over them, and sprinkle parmesan on top if you'd like.
05 -
Cook them for around 18 to 20 minutes, until the filling sets and starts to brown. Let them cool for 5 minutes before taking them out of the tins. Enjoy them warm or at room temperature.
# Notes:
01 -
Goat cheese gives a creamy texture and a slightly tangy flavor.
02 -
These mini quiches work great for brunch or as appetizers.