When you want to impress without stress, this Asparagus, Pancetta & Goat’s Cheese Quiche Recipe is an absolute winner. Bursting with the fresh crunch of asparagus, the smoky, crispy pancetta, and the creamy tang of goat’s cheese, every bite feels like a warm, comforting hug. Perfect for breakfast, brunch, or a light dinner, this quiche combines simple ingredients in a way that feels elegant but is easy enough for any home cook to master. It’s the kind of recipe you’ll reach for again and again when you want a dish that’s as satisfying as it is delicious.
Ingredients You’ll Need
Gathering these straightforward yet essential ingredients will set you up for success because each element works in harmony to bring incredible flavors, textures, and color to your quiche.
- 9-inch pie crust: The buttery foundation that holds all your flavorful fillings together; store-bought or homemade both work great.
- Olive oil: Adds a smooth, fruity richness and helps crisp the pancetta perfectly.
- Pancetta, diced: Brings a salty, slightly smoky bite that contrasts with the delicate asparagus.
- Asparagus, trimmed and cut: Adds freshness and a lovely green pop that stands out in every slice.
- Large eggs: The natural binder that creates the silky, custardy filling of the quiche.
- Heavy cream: Provides richness and creaminess that makes the quiche luscious.
- Whole milk: Keeps the custard light enough so it doesn’t feel too heavy.
- Salt: Enhances all the flavors and balances the natural sweetness of the asparagus.
- Black pepper: Adds a gentle heat to build depth in the custard.
- Nutmeg: A classic quiche spice that subtly warms the flavor profile without overpowering.
- Goat’s cheese, crumbled: Delivers tangy creaminess that melts into the filling delightfully.
- Gruyère or Swiss cheese, shredded: Adds a nutty, melty layer that gives the quiche a beautiful golden top.
How to Make Asparagus, Pancetta & Goat’s Cheese Quiche Recipe
Step 1: Prepare the Crust
Start by preheating your oven to 375°F (190°C). Roll out your pie crust into a 9-inch tart or pie pan and gently prick the bottom with a fork. This step prevents unwanted bubbling during baking. Pop the crust into the oven for 10 minutes to pre-bake it — this creates a solid, crisp base that won’t get soggy when you add all those indulgent fillings.
Step 2: Cook the Pancetta and Asparagus
While the crust is baking, heat the olive oil in a skillet over medium heat. Toss in the diced pancetta and cook until it’s crispy and irresistible, about 4 to 5 minutes. Add the asparagus pieces and sauté just until they turn tender, about 3 to 4 more minutes. These two ingredients bring both texture and flavor contrast that will make every forkful truly satisfying.
Step 3: Whisk Together the Custard
In a mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, black pepper, and nutmeg. Getting this mixture smooth and well combined ensures the quiche filling will set perfectly with rich, silky custard that cradles your pancetta, asparagus, and cheeses.
Step 4: Assemble the Quiche
Spread your cooked pancetta and asparagus evenly over the pre-baked crust. Next, sprinkle the crumbled goat’s cheese and shredded Gruyère over the top to layer on that creamy tang and nutty cheese flavor. Finally, pour the egg custard filling gently over everything, letting it settle into those little pockets of goodness.
Step 5: Bake to Perfection
Slide your quiche into the oven and bake for 35 to 40 minutes, or until the custard is set, and the top is beautifully golden. The enticing aroma will start to fill your kitchen, signaling that the magic is happening. Let it cool slightly before slicing so the quiche holds its shape and every slice looks as appetizing as it tastes.
How to Serve Asparagus, Pancetta & Goat’s Cheese Quiche Recipe
Garnishes
To elevate your quiche, try adding a sprinkle of fresh herbs like chives or parsley on top just before serving. They add a fresh, vibrant kick and a pop of color that makes the dish look inviting and finished.
Side Dishes
This quiche pairs wonderfully with light, crisp salads such as an arugula or mixed greens tossed with a lemon vinaigrette. Roasted cherry tomatoes or a simple fruit salad can also complement the savory richness perfectly, keeping the meal balanced and bright.
Creative Ways to Present
Think beyond the pie dish by serving individual slices on rustic wooden boards or alongside colorful vegetable crudités for parties. You can also cut mini quiches using a muffin tin version of this recipe for bite-sized, elegant appetizers sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Your Asparagus, Pancetta & Goat’s Cheese Quiche Recipe keeps beautifully in the refrigerator, tightly wrapped or in an airtight container for up to three days. The flavors meld even more, making for fantastic next-day lunches or quick dinners.
Freezing
If you want to enjoy this quiche on a lazy day later, you can freeze it after baking and cooling completely. Wrap it well in plastic wrap and foil, and freeze for up to two months. Thaw overnight in the fridge before reheating.
Reheating
Warm slices gently in the oven at 325°F (160°C) for about 10 to 15 minutes or until heated through to preserve that perfect texture. Avoid the microwave if you can, as it tends to make the crust less crisp and the custard rubbery.
FAQs
Can I use bacon instead of pancetta?
Absolutely! Bacon is a delicious substitute that adds a similar smoky flavor and crisp texture. Just cook it thoroughly before adding it to the quiche filling.
Is it possible to make this quiche gluten-free?
Yes, you can use a gluten-free pie crust or make your own to keep this dish suitable for gluten-free diets without compromising on taste.
Can I prepare this quiche ahead of time for guests?
Definitely! In fact, this quiche tastes fantastic made a day in advance and reheated gently before serving, making your hosting stress-free.
What cheese can I substitute for goat’s cheese?
If goat’s cheese isn’t your favorite, cream cheese or feta can be great alternatives that offer creamy texture with a tangy edge.
How do I know when the quiche is fully cooked?
The quiche is done when the custard is set but still slightly wobbly in the center and the top is lightly golden. A toothpick inserted in the center should come out clean.
Final Thoughts
There is something truly special about this Asparagus, Pancetta & Goat’s Cheese Quiche Recipe that makes it a standout on any dining table. It combines freshness, hearty savoriness, and luxurious creaminess that will delight your taste buds every time. Whether you’re making it for a casual brunch or a special occasion, it promises smiles and satisfied appetites, so don’t hesitate to give it a try and make it one of your new favorites.
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Asparagus, Pancetta & Goat’s Cheese Quiche Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
- Diet: Gluten Free
Description
This Asparagus, Pancetta & Goat’s Cheese Quiche combines a flaky pie crust with crisp pancetta, tender asparagus, and creamy goat’s cheese for a deliciously savory springtime dish. The rich custard filling braided with Gruyère cheese and seasoned with nutmeg and black pepper delivers a perfect balance of flavors, ideal for brunch, lunch, or a light dinner.
Ingredients
Crust
- 1 9-inch pie crust (store-bought or homemade)
Filling
- 1 tablespoon olive oil
- 4 oz pancetta, diced
- 1 cup asparagus, trimmed and cut into 1-inch pieces
- 4 large eggs
- 1 cup heavy cream
- ½ cup whole milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg
- 3 oz goat’s cheese, crumbled
- ½ cup shredded Gruyère or Swiss cheese
Instructions
- Preheat and Prepare Crust: Preheat the oven to 375°F (190°C). Roll out the pie crust into a 9-inch tart or pie pan and prick the bottom with a fork to prevent bubbling. Pre-bake (blind bake) the crust for 10 minutes, then set aside to cool slightly.
- Cook Pancetta: Heat olive oil in a skillet over medium heat. Add diced pancetta and cook until crisp, about 4–5 minutes, stirring occasionally to ensure even browning.
- Cook Asparagus: Add the asparagus pieces to the skillet with the pancetta and sauté for another 3–4 minutes until the asparagus is just tender but still crisp. Remove from heat.
- Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, heavy cream, whole milk, salt, black pepper, and nutmeg until completely combined and smooth.
- Assemble the Quiche: Spread the cooked pancetta and asparagus evenly over the pre-baked pie crust. Sprinkle the crumbled goat’s cheese and shredded Gruyère evenly on top of the vegetables and pancetta layer. Slowly pour the egg mixture over the fillings, ensuring it is distributed evenly.
- Bake: Bake the quiche in the preheated oven for 35 to 40 minutes, or until the filling is fully set and the top is lightly golden brown. A knife inserted into the center should come out clean.
- Cool and Serve: Remove from oven and let cool slightly before slicing. Serve warm or at room temperature for best flavor and texture.
Notes
- This quiche can be served warm or at room temperature.
- To prepare ahead, bake the quiche the day before and reheat gently before serving.
- Substitute bacon for pancetta as an alternative.
- Different soft cheeses can be used in place of goat’s cheese according to preference.
- For a gluten-free version, use a gluten-free pie crust.
