This year for the first time in many years, I did not have to make Easter Dinner for my family. All I had to do was make a quiche. But not just any quiche did I make! Oh no, I made an incredibly rich and savory quiche, using goat’s milk.
Goat’s milk? Yes, goat’s milk. I have a client of my personal chef service who could not have cow’s milk, so I came up with an alternative so I could make her a quiche. Usually when I make a quiche I use heavy cream or half and half for the custard. Using the goat’s milk, you do not lose any of the richness of the cow’s milk.
I also used a lovely goat’s milk cheddar cheese that I buy at Trader Joe’s. You do not have to use this cheese if you cannot find it. Gouda, Jarlsberg, white cheddar or even a smoked cheese would also work well in this recipe.
Be sure to use fresh tarragon, which you should be able to find in your supermarket or farmer’s market. Make your favorite pie crust or if you are in a pinch, buy a good quality frozen pie crust. I won’t tell.
2 9″ pie crusts
1 bunch asparagus
6 large eggs
1 quart goat’s milk
3 cups grated goat’s milk cheddar cheese
1 tablespoon fresh tarragon leaves, chopped1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
Cut the asparagus into 1/2 inch pieces. In a large pot of salted water, blanch the asparagus for 2-3 minutes, until bright green. Remove the asparagus and place into ice water to cool. Drain well.
Divided the asparagus and grated cheese between the two pie crusts.
In a large bowl, whisk the eggs, goat’s milk, tarragon, salt and pepper.
Carefully pour the custard over the asparagus and cheese in each pie shell. Bake the quiche in a 350 degree oven for 40-45 minutes, or until the custard is set.
Prep time: Cook time: Total time: Yield: 2 9″ quiche