Asparagus, Pancetta, and Goat Cheese Quiche

Name: Asparagus, Pancetta, and Goat Cheese Quiche
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 8
Ingredients: 320 g sheet shortcrust pastry; 150 g pancetta, diced; 70 g goat's cheese; 150 g asparagus chopped into thirds; 3 pcs shallots finely sliced; 2 pcs eggs; 240 ml double cream; 40 ml whole or semi-skimmed milk; 1 handful small handful of dill finely chopped; 1 tsp Dijon mustard; 1 tbsp sunflower oil

A sophisticated spring quiche that perfectly balances salty pancetta, tender asparagus, and creamy goat cheese. This elegant tart is ideal for a weekend brunch, a light lunch, or a festive picnic.

Servings8 Portions

Prep Time20 Mins

Cook Time55 Mins

Difficulty

Intermediate

Ingredients

sheet shortcrust pastry
320 g
pancetta, diced
150 g
goat's cheese
70 g
asparagus chopped into thirds
150 g
shallots finely sliced
3 pcs
eggs
2 pcs
double cream
240 ml
whole or semi-skimmed milk
40 ml
small handful of dill finely chopped
1 handful
Dijon mustard
1 tsp
sunflower oil
1 tbsp

Step-by-Step Instructions

Preheat your oven to 180°C (160°C fan/Gas 4). Roll out the shortcrust pastry and line a tart tin. Prick the base with a fork, then line with a sheet of scrunched-up baking parchment and fill with baking beans. Chill in the fridge for 10 minutes to prevent the pastry from shrinking.

Blind bake the pastry in the oven for 15 minutes. Remove the parchment and beans, then bake for an additional 5 minutes until the base is cooked through and golden. Set aside.

While the pastry is baking, heat the sunflower oil in a pan over medium heat. Sauté the sliced shallots for 5 minutes until softened. Add the diced pancetta and cook for another 5 minutes until golden and crispy.

Stir the chopped asparagus into the pan and cook for 5 minutes more until tender. Remove from the heat and allow to cool slightly.

In a large mixing bowl, whisk together the eggs, double cream, whole milk, chopped dill, and Dijon mustard. Season generously with salt and pepper.