I feel like this is a weird thing, but if I’m being honest quiche is probably in my top 5 favorite foods. I know some people think quiche is a weird egg pie, and it kinda is, but it’s a super delicious egg pie. Quiche is super versatile, and I really enjoy trying out different flavor combos. For this recipe, I made an Asparagus, Pea, and Goat Cheese Quiche with a celery seed crust. It’s perfect for spring or summer brunches!
Recipe Notes
This celery seed crust is my all time favorite savory pie crust recipe. My mom always made this crust for her chicken pot pie, and it works super well as the base for this quiche! It’s easy to make, just add celery seeds to your standard savory pie crust recipe. Since you’re making the crust from scratch, be sure to plan ahead so the dough will have time to chill. When I make pie, I sometimes will prep the dough a day in advance and keep it in the fridge until ready to use.
As an optional step, once you roll out the dough and fit it to your pie pan, let it chill in the fridge for another 15-30 minutes. This will help ensure that the butter in the dough doesn’t get too warm, so it stays firm and flakey when baked. Like I said though this step is optional, so don’t stress if you don’t have time!
The egg custard base for this quiche is kinda decadent, since it uses heavy cream. However, in my experience this is the trick to making the most irresistibly delicious quiche! Growing up, my mom would make quiche Lorraine using this custard base. Now I’ve adapted the recipe to use peas, asparagus, and goat cheese in place of bacon and Swiss. Feel free to experiment with your favorite flavors!
Related Recipes
If you enjoy this goat cheese quiche, try this other vegetarian quiche with cauliflower, caramelized onions, and white cheddar.
If you make this for a savory brunch option, try this French toast with whipped mascarpone as a sweet option. Or if you’re more of a pancake person, try these vanilla bean buttermilk pancakes.
I hope you enjoy this savory vegetarian quiche! If you enjoy this recipe, let me know in the comments and please give it a 5 star rating.
Asparagus, Pea, and Goat Cheese Quiche with Celery Seed Crust
Ingredients
Celery seed crust
- ½ cup unsalted butter cold and cut into small cubes
- 1 ¼ cup all purpose flour
- 1 tsp celery seed
- ½ tsp salt
- 4-5 tbsp cold water
Quiche
- 4 ounces chevre
- 4 eggs
- 2 cups heavy cream
- 1 teaspoon salt
- ¼ teaspoon sugar
- ¼ teaspoon cayenne pepper
- 1 leek thinly sliced
- 1 pound Asparagus trimmed of tough ends
- 2 tablespoons olive oil
- 1 cup frozen peas
- Salt and pepper to taste
Instructions
- Prep the pie crust at least 30 minutes in advance. In a large bowl, whisk together flour, celery seed, and salt. Add cold butter, and using a pastry blender or your fingers, cut the butter into the flour until there are only small, peas sizes pieces of butter visible in the flour. Next add cold water, 1 tablespoon at a time, mixing with your hand or a spatula after each addition, until the dough begins to stick together. Using your hands, form the dough into a flat disk. Cover with plastic wrap, and chill at least 30 minutes.
- Preheat oven to 400°F. Toss asparagus with 1 tablespoon olive oil and a generous sprinkle of salt and pepper. Roast until slightly fork tender, about 10-15 minutes. Once the asparagus is out of the oven, raise the temp to 425°F.
- Meanwhile, add 1 tablespoon olive oil over medium heat in a medium skillet. Add leeks and a pinch of salt, and sauté until softened and slightly browned, about 5 minutes. Add frozen peas, and sauté until thawed completely, another 2-3 minutes. Remove from the heat and let cool slightly.
- On a floured surface, roll out the dough until it's large enough to line a 9 inch round pie pan. Line pie pan with pie dough, prick bottom with a fork several times, then crumble half of the goat cheese and spread along bottom. Next add leeks and peas and spread evenly throughout the dish. Then crumble the rest of the goat cheese. Lastly arrange asparagus on top of the fillings.
- Add eggs to a mixing bowl, and beat slightly. Then add heavy cream, 1 teaspoon salt, sugar, and cayenne and whisk to combine. Pour egg mixture evenly over other ingredients in the pie dish.
- Bake at 425°F for 15 minutes. Then lower the temperature to 300°F and bake 35-40 minutes, or until set with just a slight wobble in the middle.
- Remove from the oven and let sit 10 minutes before slicing.
I didn’t have leeks so I used yellow onion instead. It turned out really good, thanks!
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