A spring-like dish with perfect wine pairing
This spring quiche with green asparagus and goat’s cheese is a wonderful combination of tender, buttery quiche filling and the fine flavour of goat’s cheese. The crunchy green asparagus provides a fresh, slightly grassy flavour, while the creamy egg mixture offers a delicious texture. This dish is light, flavourful and perfect for spring!
A Chenin Blanc from the Loire or a Silvaner from Franconia are the ideal wine accompaniment. The fine acidity and mineral structure of these wines harmonise perfectly with the goat’s cheese and emphasise the freshness of the asparagus.
Ideal wine accompaniment: Chenin Blanc (Loire, France)
A Chenin Blanc from the Loire is the perfect accompaniment for this quiche. With its fresh apple and citrus flavours, fine acidity and subtle minerality, it balances out the creaminess of the goat’s cheese and underlines the slightly nutty flavour of the asparagus.
The combination of fresh acidity and subtle honey and herbal notes creates an exciting balance between freshness and structure. Chenin Blanc is also versatile: while a young, dry Chenin Blanc emphasises the freshness of the asparagus, a slightly mature Chenin Blanc with its depth and texture can complement the spiciness of the goat’s cheese wonderfully.
Weitere 5 Weinempfehlungen für diese Paarung
1st Silvaner (Franconia, Germany, VDP)
Silvaner from Franconia offers a wonderful combination of herbal spice, fine minerality and subtle freshness that harmonises perfectly with green asparagus. Its moderate acidity ensures that the wine complements the flavours of the dish without overpowering them.
2nd Sauvignon Blanc (Sancerre AOC, France)
With its grassy freshness, citrus fruit and lively acidity, a Sancerre from the Loire is an ideal partner for asparagus dishes. The fine mineral notes on the finish give the quiche a pleasant depth.
3rd Pinot Blanc (Alto Adige DOC, Italy)
An elegant Pinot Blanc from South Tyrol brings delicate apple and pear flavours, a fine creaminess and a subtle nuttiness that perfectly complements the buttery quiche.
4. Grüner Veltliner (Kremstal DAC, Austria)
This wine impresses with its light peppery flavour, fresh acidity and crisp apple notes, which harmonise wonderfully with the goat’s cheese and the herbal spice of the asparagus.
5. viognier (Rhône, Condrieu AOC, France)
A Viognier from the Rhône brings aromatic floral notes, ripe apricot flavours and a subtle creaminess that go well with the quiche, while its fine spiciness supports the goat’s cheese.
The recipe:
Spring quiche with green asparagus & goat’s cheese
Cooking utensils
- 1 Cutting board & knife
- 1 Quiche dish (Ø 24 cm)
- 1 Dough roller
- 1 Bowl for the egg mixture
- 1 Pan for sautéing the asparagus
Ingredients
For the quiche dough:
- 150 g Flour
- 75 g Cold butter diced
- 1 Pinch of salt
- 1 Egg yolk
- 2 Tbsp cold water
For the filling:
- 150 g green asparagus cut into pieces
- 100 g Goat cheese crumbled
- 3 Eggs
- 100 ml Cream
- 50 ml Milk
- Salt & pepper to taste
- 1 teaspoon thyme chopped
Preparation
Prepare the quiche dough:
- Mix the flour with the butter and a pinch of salt.
- Add the egg yolk and cold water and knead quickly to form a smooth dough.
- Wrap the dough in cling film and chill for at least 30 minutes.
Prepare the asparagus:
- Remove the woody ends of the green asparagus and cut the spears into pieces approx. 3 cm long.
- Heat a pan and lightly fry the asparagus for 2-3 minutes so that it develops roasted aromas.
Stir the filling:
- Whisk the eggs, cream and milk in a bowl.
- Season with salt, pepper and chopped thyme.
Assemble & bake the quiche:
- Roll out the dough on a floured surface and place in the quiche tin.
- Prick the base several times with a fork and pre-bake at 180 °C for 10 minutes.
- Cover the pre-baked pastry with the asparagus and goat’s cheese.
- Pour the egg and cream mixture over the top.
- Bake the quiche at 180 °C (top/bottom heat) for approx. 30 minutes until golden brown.
Serve:
- Leave the quiche to cool slightly and then cut into pieces.
- Garnish with fresh herbs and enjoy.
Recommended side dishes
- Fresh leaf salad with lemon dressing
- Toasted baguette with herb butter
- White asparagus with hollandaise sauce
