Spring is in the AIR! Move over stews and winter casseroles, make way for all the bright green dishes! I don’t know about you, but as much as I love cold weather, I’m absolutely ready for sunshine, flowers, and baby bunnies. Or should I say lambs, because they’re both adorable AND delicious.
Quiche, so boring, right? Maybe. Although it’s not winning any trendsetting points or pushing the boundaries of the culinary world, quiche is a faithful friend to the home cook and host. Old Faithful might be the most accurate moniker; it’s been around a long time, in various forms, in Italy, Germany, France, and England – I’m talking 13th century recipes. While the French are unquestionably famous for Quiche Lorraine, it’s believed that quiche actually originates from Germany’s “kuchen.”
Many people have had really HORRIBLE quiche. I don’t even want to think about a medieval English quiche, that thing was probably filled with lampreys (shudder). Whether it’s 1221 or 2021, there’s nothing worse than a watery, leaky filling and a sad crust. But when you get a great slice of quiche – a properly cooked, flaky crust, velvety egg base, layers of flavorful fillings, and cheese – it’s a glorious thing.
This asparagus and goat cheese quiche is the perfect dish for a springtime brunch or Easter menu. Because the flavor is light and bright, it plays nicely with others. If I’m hosting, a quiche is one of my favorite brunch items because it is excellent at right out of the oven or at room temperature and is easy to prep ahead of time. You could also really go to town and serve 2-3 quiches with different fillings with a simple salad and fresh fruit.
This particular recipe makes a bigger quiche with a larger volume of the egg filling, so use a deeper 9 inch pie pan rather than a shallow tart pan. Look in the Notes section for a scaled back version if you prefer to go the tart route.Print