Asparagus, Leek, and Goat Cheese Quiche

Name: Asparagus, Leek, and Goat Cheese Quiche
Cuisine: Europe, French
Ingredients: 3 tablespoons, ice water; 2 tablespoons, sour cream; 1 1/4 cups (6 1⁄4 ounces), all-purpose flour; 1 1/2 teaspoons, sugar; 1/2 teaspoon, table salt; 8 tablespoons, unsalted butter, cut into 1⁄2-inch pieces and chilled; 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); 3/4 teaspoon, table salt, divided; 3/4 teaspoon, pepper, divided; 3/4 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)

Main Courses
Europe
French
Fruits & Vegetables
Eggs & Dairy
Vegetables
Eggs
Vegetarian
Breakfast & Brunch
Savory Pies & Tarts
Easter

By Matthew Fairman ･ Appears in Cook's Country April/May 2022

A failproof path to an elegant springtime quiche.

SERVES 6 to 8

TIME 2½ hours

Why This Recipe Works

This is a members' feature.