Springtime in New England means our markets are bursting with fresh asparagus, one of my favorite veggies. I love to combine asparagus with leeks and flavor them with thyme and lemon. I used this combination to make this rich goat cheese quiche, a wonderfully easy dish. I used store-bought piecrust, saving time and cleanup while maintaining the rich, fresh flavor.

Asparagus Leek and Goat Cheese Quiche

1 (14.1-oz.) pkg. refrigerated piecrusts

2 tablespoons olive oil

2 cups thinly sliced leeks

1 chopped shallot

1 bunch fresh asparagus, trimmed and cut into 2-inch pieces)

1/2 kosher salt

1/4 teaspoon black pepper

1 teaspoon dried thyme or 1 tablespoon fresh thyme

1 whole milk

1/2 heavy cream

4 large eggs

4 oz crumbled goat cheese tablespoons

1/2 cup shredded mozzarella

1/8 teaspoon ground nutmeg

1 1/2 teaspoon sea salt

1/2 teaspoon pepper

1 tablespoon lemon zest

Preheat oven to 425°F.

Unroll the piecrust and stack it on a lightly floured surface. Roll the stacked piecrust into a 12-inch circle. Press into fluted edges to fit the pie crust into a 10-inch deep-dish pie plate or a lightly greased tart pan with a removable bottom. Flute and pitch if using a pie plate. Trim off excess piecrust along the edges if using a tart pan.

Meanwhile, heat olive oil in a medium skillet over medium-high. Add leeks, shallots, and asparagus, sprinkle with salt, pepper, and thyme, and cook, stirring occasionally, until tender and lightly browned, about 10 minutes. Remove from heat and cool 5 minutes. Reserve 4 asparagus spears for decoration.

Whisk together eggs, milk, cream, nutmeg, goat cheese, mozzarella, salt, pepper and lemon zest.

Spoon the asparagus mixture into the prepared pie dish. Gently add the egg mixture. Arrange the reserved asparagus spears on top. Bake in the preheated oven until set, about 45-50 minutes, covering with foil to prevent excess browning if necessary. Cool on a baking sheet on a wire rack for 20 minutes before serving.

 

Enjoy!