Asparagus, Goat Cheese & Dill Quiche

2 May 2025Saffron

Prep time: 2 hours 15 minutes

Cook time: 45 minutes

Serves: 8 slices

A classic combo, a timeless dish. This Asparagus, Goat’s Cheese and Dill Quiche is everything you want from a late spring or early summer lunch—fresh, light, and packed with flavour. The asparagus brings a gentle bite, the goat’s cheese adds tangy creaminess, and the dill? Dill is the queen of this dish. Don’t hold back!

Top Tip from Serious Eats The asparagus are pre-grilled, not blanched, this way they keep all their flavour without getting soggy.

I used a homemade pie crust for extra richness and crunch, but feel free to keep it simple with puff pastry or a good-quality store-bought base. Whether you’re hosting brunch, packing for a picnic, or meal-prepping lunch for the week—this quiche is a seasonal winner.

Why You’ll Love This Recipe

Fresh, seasonal & bright: Perfect for spring and summer cooking.
Packed with flavour: Tangy goat’s cheese, herby dill, and sweet asparagus make every bite shine.
Customisable crust: Go full DIY with homemade shortcrust or keep it quick with puff pastry.
Perfect make-ahead option: Enjoy it warm or cold—great for brunches, picnics, or leftovers.
Vegetarian-friendly: A crowd-pleaser that doesn’t need meat to be satisfying.

FAQs

Can I make this ahead of time?
Yes! This quiche is delicious warm or cold. Make it the day before and store in the fridge. Just bring to room temp or reheat gently before serving.

What if I don’t like goat’s cheese?
No problem—feta, ricotta, or even a soft cream cheese will work beautifully as a substitute.

Can I freeze this quiche?
Absolutely. Let it cool completely, wrap tightly, and freeze for up to 2 months. Reheat from frozen in a low oven until warmed through.

Is dill really essential?
Honestly? Yes. Dill gives the quiche its signature flavour. If you’re not a fan, try tarragon or chives—but the magic is in the dill.

Can I use green beans or peas instead of asparagus?
Sure! Peas or even spinach can work well here—just keep the balance with the cheese and herbs. Oh and white asparagus would work a charm too!

Looking for other asparagus inspiration? Then try my asparagus risotto, or what about these easy Brie & Asparagus Puff Pastries. I also love making asparagus soup, check out my recipe here and many other recipes.

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Asparagus, Goat’s Cheese & Dill Quiche

2 May 2025Saffron

Prep time: 2 hours 15 minutes
Cook time: 45 minutes
Total time: 3 hours 30 minutes

Serves: 8 slices

A fresh and flavour-packed spring quiche with asparagus, goat’s cheese and loads of dill. Perfect for brunch, lunch, or a picnic—served warm or cold.

Ingredients

The Crust

240 g all purpose flour
1.5 tsp granulated sugar
1/2 tsp salt
170 g cold unsalted butter, 1,5 cm cubes
65 ml ice water

The Filling

400 g green asparagus, tough ends trimmed off
olive oil
pepper & salt to taste
150 g goat cheese, crumbled
50 g parmesan cheese, freshly grated
175 ml heavy cream
1/2 cup whole milk
3 eggs
big bunch (± 60 g) fresh dill, finely chopped
2 tbsp fresh chives, finely chopped
1/2 tsp garlic powder

Instructions

The Crust

1)
The Dough
- In a food processor, pulse flour, sugar, and salt a few times to mix.
- Add butter and pulse until the mix looks like coarse crumbs.
- Add ice water 1 tablespoon at a time, pulsing until the dough starts clumping (you might not need all the water).
- Press the dough together on a floured surface, shape into a 15 cm disk, wrap in plastic, and chill for 1 hour (or up to a day).
2)
Prepare the crust
- Roll chilled dough into a circle with ± 35 cm diameter. Place in a 30 cm pie plate, pressing lightly in all the corners.
- Fold overhang to form a thick border, and crimp using your fingers. It doesn’t matter if it’s not super neat, it makes it look more rustic.
- Freeze for 30 minutes.
- Preheat oven to 175°C
- Line with parchment and fill with pie weights or beans. Bake 20 minutes.
- Remove weights and parchment, bake 15 more minutes until golden. Let cool.

The Filling & Baking

1)
The Filling
- Turn oven to broil / grill.
- Slice off the asparagus tips into 5 cm pieces; slice the rest of the stalks thinly. Keep the separate for easier use later.
- Toss with oil, pepper and salt and divide on a baking sheet (stalks and tips each on one side). Grill for 5–7 minutes until browned.
- Cool slightly; set tips aside to lay on top of the quiche later on
- Reduce oven to175°C.
- in a large bowl mix all the filling ingredients together, including the chopped asparagus stalks (excluding the tips).
- Pour it all into the crust.
- Top with reserved asparagus tips.
- Bake 35–40 minutes, until edges are set and center slightly jiggles. (Cover crust edges with foil if browning too much.)
- Cool at least 30 minutes before serving.