I LOVE quiche. It’s basically a grown-up’s way of eating breakfast at any time of day and still being a respectable meal. Asparagus is such a great sign of spring coming, and I thought, what a better way to highlight asparagus than making a beautiful quiche and pairing it with goat cheese? The sharpness of goat cheese goes extremely well with asparagus. And then I decided to season with some fresh parsley and chervil (dried). Chervil is probably not an herb you have heard much of or use much, but I really like it, it is similar to parsley, but I think gives a bit fresher “green” taste. I also used these herbs in my crust.
On the topic of gluten free crust, I tried something new, and TOTALLY did not work out. It did what every other GF pie crust I have had does, and totally crumbled apart. So I’m NOT giving you the recipe for what I made, but instead am giving you the recipe for what works and always works and what I should’ve done today instead of experimenting:
Gluten Free Quiche Crust (this one really works)
1/3 cup rice flour
1/3 cup tapioca flour
1/3 cup soy flour
1 tbs xantham gum
1 stick butter
4 oz. cream cheese
1 tsp. each dried chervil and parsley
1. Put all ingredients in a food processor, and pulse until comes together to look like dough.
2. Ball up dough, wrap in plastic wrap, chill in fridge for 30 min (or freezer for 10).
3. Lay out a sheet of plastic wrap on the counter, and flour the plastic wrap, your hands, and a rolling pin with tapioca flour (rice flour doesn’t stick well enough) and place ball of chilled dough on floured surface.
4. Carefully roll out dough, but rotating plastic wrap in order to ensure it is round, until large enough for your greased and floured 9″ pie pan, flouring as needed. Stick back in the fridge for a few minutes.
5. This is the trick I figured out, since GF pie crust tends to be super sticky – place pie pan upside down on rolled out dough, and using the plastic wrap to keep the dough together, flip so pie pan is on bottom and dough is laying nicely on top. Then peel off plastic wrap.
6. Smooth out dough so no air bubbles. Use any leftover scraps to make repairs to crust so it looks good. Since this quiche bakes for a while, we won’t need to blind bake it first.
4-5 shallots, finely chopped
1 tbs. EVOO
1 bunch asparagus
1/2 cup parsley, chopped
2 tbs. dried chervil
4 oz. goat cheese
3/4-1 cup milk (I used 2%)
1. Saute shallots in EVOO, set aside.
2. Fill skillet with 1″ water, bring to a boil, quickly blanch asparagus and then set aside.
3. Spread sauteed shallots on bottom of pie crust – if you aren’t making a gluten free one, any quiche crust recipe will do, just add in some herbs to it
Note – I like to do steps 4-6 twice so that I have a couple layers of asparagus/cheese in the quiche.
4. Pick 8 of the asparagus to set aside (this will be for the top), and cut to length so can stretch from edge to center of quiche. Cut the rest of the asparagus and arrange in the quiche.
5. Sprinkle in herbs.
6. Crumble goat cheese and arrange in quiche.
7. Beat eggs and combine with milk, pour into quiche
8. Arrange last 8 asparagus on top.
9. Cover crust with aluminum foil.
10. Bake at 400F for say 30 min or so, then remove foil, and bake another 10. You may need to adjust these times depending on your oven, but that is what works for me.