Goat’s Milk Asparagus-Tarragon Quiche

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.

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Goat’s Milk Asparagus-Tarragon Quiche
Traditional quiche is usually made with cow’s milk cream or milk. This version uses goat’s milk, making a rich and savory custard.
Ingredients

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

Instructions
In a preheated 400 degree oven, par-bake the pie crusts, until lightly golden brown, about 8-10 minutes. Let the crusts cool while you make the custard.
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.
Details

Prep time: Cook time: Total time: Yield: 2 9″ quiche

Cheryl D Lee on Foodista

Comments

  1. karen says

    this recipe was great! I have a relative who is gluten free and also can’t have cows milk and it was so much fun to make a quiche she could eat at our party. We made regular pie dough subbing the flour for TJ’s GF flower and goats butter for regular butter and it came out great. We used kale, onions and bacon instead of the tarragon and asparagus, but did everything else as per your recipe (using the proportions and cheese you did). it was a huge hit, thank you!

  2. Lisa @ Tarte du Jour says

    This quiche looks fabulous! I just learned how to milk a goat and make chèvre a couple of weekends ago.

  3. Adina says

    This looks wonderful! I just made a quiche with goat cheese and almond milk, but for some reason goat milk skipped my mind! I’m looking forward to trying out your recipe, especially since I just planted some tarragon in my garden!

  4. says

    I don’t think I’ve ever used goat’s milk in anything – so I better get to trying this so I can find out how much I like it! =)

  5. says

    What a gorgeous quiche! I can only imagine how rich and creamy this must be with the goat’s milk.

    I’m looking forward to meeting you at Camp Blogaway.

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