An easy breakfast quiche filled with the spring flavors of ribboned asparagus, pancetta and goat cheese that will feed your whole family.
Before I tell you about how delicious this quiche is (and it really is) and how you should definitely make it for brunch this weekend (which you really should), I need to tell you about what happened to me over the weekend.
Pat and I had a wonderful Memorial Day weekend here in Chicago – the weather was beautiful, the people were out, and it smelled like a charcoal grill everywhere you went. It was heaven. We spent Sunday in the suburbs with Pat’s family and had breakfast on the deck Monday morning before heading back into the city.
We got home and were getting ready to head outside for the afternoon. I changed into some workout clothes and began putting on sunscreen… this pale Irish skins needs SPF 50 applied on the hour. Anyway, I’m trying to put sunscreen on my back when I find a TICK. Like a tick you would find in the middle of the woods in northern Minnesota… not in the city. The kind of tick that my sisters and I grew up checking each other for. The kind that totally freak me out. And the kind that apparently don’t die by drowning (this fact is KEY).
So I freaked out and Pat picked it off and immediately put it in the sink and turned on the water. At a glance, it looked pretty small so I figured it was a deer tick – which is the kind that carries Lymes – but I was pretty confident that it didn’t bite me so I didn’t really give it a second thought.
(Yes this is a long story and no it is not over.)
I am getting ready for work on Tuesday when I see THE SAME TICK on the wall of my bathroom!! I immediately Google how to kill a tick and learn that alcohol does the trick. Well I don’t have any rubbing alcohol in the house, but I was able to get the tick into a contact case and I filled it with peroxide hoping that would yield a similar result. No sir, Mr. Tick spent the next hour climbing around my contact case as I am trying to drown him – all while I am forgetting the obvious fact that ticks don’t drown. After I got to work, I swapped out the peroxide with some alcohol from my lab and Mr. Tick shriveled up in a matter of minutes!
Now that I have rambled on about my potentially life-threatening encounter with a tick (which actually turned out to be a dog tick and not a deer tick), you are all probably excited to hear about this quiche! You guys, it’s so good. Like, I could have eaten 3 servings at once good. I made this last weekend after stopping at my local farmers market. I knew I wanted to make a spring quiche and incorporate veggies from the market. Once I spotted the asparagus, I was sold!
For this quiche, I used a Trader Joe’s frozen pie crust. I seriously love this pie crust and it’s so convenient when you don’t have the time to make your own or it’s a Saturday morning and making crust from scratch just isn’t going to happen.
The saltiness of the pancetta is perfect against the creamy goat cheese. Have I told you how much I love goat cheese? It’s seriously my favorite kind of cheese – so creamy and delicious. And the asparagus, isn’t it pretty?! I used my vegetable peeler to ribbon the asparagus and was surprised at how easy it was and how beautiful it turned out!
Skip the long wait for brunch out this weekend and make this Quiche with Asparagus Pancetta and Goat Cheese instead. Plus brunch at home is the only place were coffee and mimosas are truly bottomless!
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- 1 frozen pie crust (I love TJ’s version.)
- 4 ounces cubed pancetta
- 4 eggs*
- 1/2 cup almondmilk* (I used Califia Farms Unsweetened Almondmilk.)
- 1/3 pound asparagus, ribboned
- 2 ounces goat cheese, crumbled
- Preheat oven to 425 degrees F.
- Unroll premade pie crust (I adore Trader Joe’s frozen pie crusts for quiche.) and place in a 9 inch pie dish. Poke bottom of the crust with a fork and bake for 10 minutes.
- While crust is baking, cook pancetta over medium heat until done and place on a paper towel to absorb the extra fat. Whisk eggs with milk. Ribbon asparagus using a vegetable peeler.
- Remove crust from oven and lower temperature to 350 degrees F.
- Place asparagus and pancetta in crust. Pour egg mixture over top and sprinkle with crumbled goat cheese.
- Bake until eggs are set, approximately 30-40 minutes.
- Let cool for 15-20 minutes before serving.
As you can see from the images, the quiche is not quite ‘full’. You could increase the eggs from 4 to 6 and the almondmilk from 1/2 to 3/4 cup.
That goat cheese though…
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