Asparagus and Goat Cheese Quiche

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Beltane Asparagus Goat Cheese Quiche

Make an asparagus and goat cheese quiche for your Beltane celebration. Image © Brian MacDonald/Getty Images; Licensed to

Asparagus is a tasty spring veggie, one of the first to peek out of the ground each year. Although asparagus crops appear as early as the Ostara sabbat, in many areas you can still find it fresh when Beltane rolls around. The trick to making a great asparagus dish is to not overcook it – if you do, it ends up mushy. This quiche is quick and easy to make, and cooks just long enough that your asparagus should be nice and firm when you bite into it. This version is made with no crust, for a gluten free quiche. If you like pie crusts under your quiche, simply add the crust into the pie plate before pouring in the rest of the ingredients. If you don’t like goat cheese, you can substitute a cup of your favorite shredded cheese instead.

You’ll need:

  • 2 Tbsp butter
  • 1 clove garlic, minced
  • 1 medium onion, diced
  • 6 eggs
  • ½ C sour cream
  • Salt and pepper to taste
  • 1 Cup crumbled goat cheese
  • 1 lb fresh asparagus spears, chopped into 1” pieces
  • Optional add-ins: half a cup of ham or cooked bacon

Prepare a pie plate with non-stick cooking spray, and preheat your oven to 350. If you’re using a pie crust in your quiche, place it in the pie plate.

Melt the butter on low heat in a skillet, and sauté the garlic and onion until transparent. Add in the chopped asparagus, and sauté for about five minutes, just enough to tenderize the asparagus stalks.

While it’s heating up, combine the eggs, sour cream, salt and pepper, and goat cheese in a large bowl. Add in the sautéed onion, garlic and asparagus to the eggs, and mix well. If you're adding in bacon or ham, add it in now. Pour mixture into the pie plate.

Bake at 350 for about 40 minutes, or until a knife inserted in the center comes out clean. Allow to cool for five to ten minutes before slicing and serving.

Note: this is a super-easy dish to prepare in advance – mix the ingredients ahead of time and refrigerate, and then just pour into your pie plate when you’re ready to cook it. Or, if you bake it in advance, store in the fridge for up to three days, slice, and reheat, covered in aluminum foil, for about fifteen minutes in the oven.