Asparagus Goat Cheese Sourdough Quiche

Make and Blind Bake the Sourdough Quiche Crust

Combine the dry ingredients in a mixing bowl. Add the cold, cubed butter and use your fingers to smash into pea-sized pieces.
Pour in the sourdough discard and toss with a fork until clumps form. Drizzle in the ice water and continue to toss until you have large clumps with craggily bits.
160 g All-purpose flour, ½ tsp Garlic Powder, ¼ tsp Kosher Salt, 113 g Unsalted Butter, 100 g Sourdough Discard, 35 g Ice Water, 1 TBS Fresh Thyme
Dump the shaggy, dry dough out onto a clean work surface and use a bench scraper to chop the dough to distribute the liquid. Knead gently with your hands to bring the dough together until you have a cohesive round, adding any dry bits on top while kneading.
Flatten into a thin disc and wrap in plastic wrap to chill for 2 hours and up to 3 days.
To blind bake, preheat the oven to 425ºF (218ºC).
Remove the chilled dough from the refrigerator and rest for 5 minutes at room temperature to become pliable. On a lightly floured surface, roll it out into a 12-13 inch circle using a rolling pin.
Unfurl into the pie pan, trim the edges so there's an inch overhang, and crimp the edges.
Place a large piece of parchment paper or aluminum foil inside the dough and fill with pie weights.
Bake on a baking sheet for 17 minutes until the edges begin to turn slightly brown. Lift up and remove the parchment and pie weights and continue baking for another 7-10 minutes or until the bottom is dry and baked through.
Set aside the crust to cool completely before filling (you can do this up to a day ahead of time).

Make the Quiche Filling and Bake

Trim the woody ends off of the asparagus and cut the spears into ½-inch pieces, setting aside the top inch of the spears for assembly. Chop the scallions.
Heat the olive oil in a large skillet over medium heat and sauté the asparagus (except the reserved tips), scallions, and a big pinch of salt for a few minutes until tender and bright green. Set aside to cool.
4 Scallions or Green Onions, 2 TBS Olive Oil, 1 lb Asparagus
Preheat the oven to 350ºF (177ºC).
Transfer the cooked asparagus mixture to the bottom of the cooled crust.
In a large bowl, whisk together the eggs, lemon zest, salt, chopped herbs, heavy cream, and crumble in ¾ of the goat cheese mixture (reserve the rest for topping).
Pour the quiche egg filling on top of the asparagus mixture and top with the reserved asparagus tips and remaining goat cheese.
1 TBS Lemon Zest, 4 Eggs, ½ tsp Kosher Salt, 2 TBS Fresh Herbs, 300 g Heavy Cream, 113 g Goat Cheese
Bake the sourdough quiche on a baking sheet for 50-55 minutes or until the edges of the quiche are firm and the center is a little wobbly. Tent with aluminum foil halfway through if the edges of the crust are browning too fast.
Allow the quiche to cool for at least an hour before slicing and serving.

Asparagus Goat Cheese Sourdough Quiche

Equipment

Ingredients

Savory Sourdough Pie Dough

Asparagus Goat Cheese Quiche Filling

Instructions

Make and Blind Bake the Sourdough Quiche Crust

Make the Quiche Filling and Bake

Notes