Description
A delightful quiche featuring fresh asparagus, crispy pancetta, and creamy goat cheese, perfect for brunch or gatherings.
Ingredients
Scale
- 1 pre-made pie crust
- 1 bunch asparagus, trimmed and cut into 2-inch pieces
- 100g pancetta, diced
- 150g goat’s cheese, crumbled
- 3 large eggs
- 200ml heavy cream
- Salt and pepper to taste
- Fresh herbs (optional, for garnish)
Instructions
- Preheat your oven to 180°C (350°F).
- Place the pie crust in a quiche dish and prick the bottom with a fork. Bake for 10 minutes until lightly golden.
- In a skillet, cook the diced pancetta over medium heat until crispy. Remove from the pan and set aside.
- Use the same skillet to sauté the asparagus for about 3-4 minutes until tender and bright green.
- In a bowl, whisk together the eggs, heavy cream, salt, and pepper until well combined.
- Spread the cooked pancetta and sautéed asparagus evenly over the par-baked pie crust. Pour the egg mixture over the top.
- Sprinkle the crumbled goat cheese over the quiche.
- Bake in the preheated oven for 30-35 minutes or until the filling is set and golden.
- Let the quiche cool slightly before slicing. Serve garnished with fresh herbs if desired.
Notes
For extra crispy pancetta, place it on paper towels after cooking. Use fresh seasonal asparagus for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 150mg