22 June 2012

Goats Cheese, Asparagus and Pancetta Quiche Recipe

I love quiche, especially this one. I have been making it for the last few years as a sort of celebration of Asparagus coming into season.

Goats cheese, pancetta and asparagus go together so well and all compliment each other in this wonderfully light quiche. It goes perfect with a nice salad or as part of a picnic with a nice cold glass of Cidre Bouche!


250g Shortcrust Pastry (if your feeling lazy you could use a ready made case)
250g Creme Fraiche
85g Goats Cheese Chevre Style as apposed to soft.
3 x Eggs (2 yolks and 1 whole, save the yolks for some yummy meringues)
1 tablespoon Snipped Chives
140g Pancetta or Thick Sliced Bacon
250g Bunch of Asparagus


1. Heat oven to 200c. Roll out the pastry until it is the thickness of a £1 coin. Use to line a fluted pastry tin. If you have a rectangular tin this is best but if not a round is fine. Press the pastry into the corners and trim off the extra pastry. Lightly prick the base all over with a fork and chill for about 15 mins.

Line with parchment and add some baking beans (if you don't have any you can use uncooked rice) and bake for 8 minutes, take out of the oven and remove the beans/parchment and put back in the oven for 5 minutes or until the pastry turns golden and crisp.

2. To prepare the filling, first cook the asparagus for two minutes, either in a steamer or in a pan of boiling water. Cook the pancetta over a medium heat in a dry frying pan until crisp, drain off the fat or place on a piece of kitchen towel.

3. Mix the remaining ingredients together and then add the pancetta.

Add the egg to a bowl
Add the creme fraiche

Crumble in the goats cheese
Add the chives
Add the pancetta
4. Pour into the pastry case and then place the asparagus on the top.

Place the asparagus on top
5. Bake for 20 minutes until set around the edges and then turn off the oven and allow to cool in the oven for an hour. If you are short of time then turn the oven down to 150c and cook for a further 20-25 minutes until the quiche is set with just a slight wobble in the middle.

Serve with a salad and a cold glass of cider.

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