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Goat Cheese Asparagus Quiche

by Executive Chef Gio Osso, Estate House

Posted on March 24, 2010 at 4:46 PM

Updated Wednesday, Mar 24 at 6:36 PM

8 oz. rough chopped, grilled asparagus
1 log + 1/2 of a crumbling of goat cheese
1 quart + 1 cup of cream
1/2 cup buttermilk
9 eggs
3 Tbsp. all-purpose flour
1 tsp. thyme
1 tsp. pimenton (smoked paprika)
1/2 tsp. nutmeg
2 to 3 Tbsp. lemon juice
Salt and pepper to taste

Combine eggs and one log of goat cheese until smooth.

Bring cream and flour to a boil and temper into egg/cheese mixture.

Add remaining ingredients.

Pour into slightly baked pie shell.

Bake at 325 degrees until set.