Asparagus season is almost over in the Bay Area but I’m still finding ways to cook with it before the window closes. This asparagus and goat cheese quiche is a quick and easy way to showcase the seasonal bounty of Northern California: the asparagus is local and I picked up the goat cheese from a recent visit to Pennyroyal Farms in Mendocino County.
This quiche is perfect for breakfast or lunch, or better yet, packed up and served at a picnic.
1 pie crust
3 ounces diced pancetta
1/2 bunch (7 ounces) asparagus, tough ends trimmed, cut on a diagonal into 1-to 1 1/2 in. pieces
1 tablespoon chopped chives
1/2 cup creme fraiche
1/2 teaspoon salt
1/2 teaspoon pepper
4 ounces crumbled goat cheese
1. Follow instructions on pie crust to pre-bake crust on a baking sheet in the oven before adding filling ingredients, if needed.
2. Heat a small frying pan over medium heat. Add pancetta and cook until very crisp, about 10 minutes. With a slotted spoon, transfer pancetta to paper towels.
3. Whisk eggs in a large bowl to blend. Stir in asparagus, chives, the creme fraiche, salt, and pepper until blended. Fold in pancetta. Pour filling into crust and dot with goat cheese.
4. Bake at 400F degrees until filling is set in center when tart is gently shaken, 13 to 20 minutes. Let quiche cool about 10 minutes. With a knife, loosen crust from edge of pan. Carefully push quiche out and set on a platter. Cut into wedges and serve warm or at room temperature.