Asparagus and Goat Cheese Quiche

Instructions

1. Prepare the crust
   Preheat the oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch tart pan or pie dish. Trim the edges and prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and paper and bake for an additional 5 minutes until lightly golden.
2. Prepare the asparagus
   Bring a pot of salted water to a boil. Add the asparagus pieces and blanch for 2 minutes until bright green but still crisp. Immediately transfer to an ice bath to stop the cooking. Once cooled, drain well and pat dry with paper towels.
3. Sauté aromatics
   Heat olive oil in a small skillet over medium heat. Add diced shallot and cook until softened, about 3 minutes. Add minced garlic and cook for 30 seconds until fragrant. Remove from heat and let cool slightly.
4. Prepare the filling
   In a large bowl, whisk together eggs, heavy cream, and milk until well combined. Stir in the shallot-garlic mixture, thyme leaves, salt, pepper, and nutmeg. Fold in half of the crumbled goat cheese and all of the grated Parmesan cheese.
5. Assemble the quiche
   Arrange the blanched asparagus pieces in the pre-baked crust. Pour the egg mixture over the asparagus. Sprinkle the remaining goat cheese on top, pressing some pieces slightly into the filling.
6. Bake the quiche
   Place the quiche on a baking sheet and bake in the preheated oven for 35-40 minutes, until the center is set but still slightly jiggly and the top is golden brown. If the crust edges brown too quickly, cover them with foil.
7. Rest and serve
   Allow the quiche to rest for at least 15 minutes before slicing. The quiche can be served warm, at room temperature, or chilled. Garnish with additional fresh thyme if desired.