Asparagus, Leek, and Goat Cheese Quiche

cookscountry.com

DonnaClaire

And Ham

subheading: GATHER YOUR INGREDIENTS:

subheading: Crust:

3 tablespoons ice water

2 tablespoons sour cream

1 ¼ cups (6 1⁄4 ounces) all-purpose flour

1 ½ teaspoons sugar

½ teaspoon table salt

8 tablespoons unsalted butter, cut into 1⁄2-inch pieces and chilled

subheading: Filling:

1 pound asparagus, trimmed

2 tablespoons unsalted butter

1 leek, white and light-green parts only, halved lengthwise, sliced thin, and washed thoroughly (about 1½ cups)

¾ teaspoon table salt, divided

¾ teaspoon pepper, divided

¾ cup heavy cream, divided

2 teaspoons cornstarch

4 large eggs

2 teaspoons grated lemon zest

2 garlic cloves, minced

4 ounces goat cheese, crumbled (1 cup), divided

1 ounce Parmesan cheese, shredded (⅓ cup)

View Nutritional Information i

subheading: KEY EQUIPMENT:

Pie Plates

Food Processors

All-Purpose Whisks

Mixing Bowls

subheading: BEFORE YOU BEGIN:

To prevent the crust from sagging, in step 4 make sure that the crimped edge overhangs the edge of the pie plate slightly and use plenty of pie weights (3 to 4 cups). Do not use asparagus that is thinner than ½ inch in diameter. Shred the Parmesan on the large holes of a box grater. To keep from overfilling the quiche, be sure to use the volume measurements given for the leek and asparagus spears. To prevent the crust from sagging, in step 4 make sure that the crimped edge overhangs the edge of the pie plate slightly and use plenty of pie weights (3 to 4 cups). Do not use asparagus that is thinner than ½ inch in diameter. Shred the Parmesan on the large holes of a box grater. To keep from overfilling the quiche, be sure to use the volume measurements given for the leek and asparagus spears.

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