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Quiche with Asparagus Pancetta & Goat Cheese

  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 6 servings 1x


  • 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


  1. Preheat oven to 425 degrees F.
  2. 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.
  3. 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.
  4. Remove crust from oven and lower temperature to 350 degrees F.
  5. Place asparagus and pancetta in crust. Pour egg mixture over top and sprinkle with crumbled goat cheese.
  6. Bake until eggs are set, approximately 30-40 minutes.
  7. 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.