By In The Kitchen With Stefano Faita
1 (9-inch) pie shell, homemade or store-bought
1/2 cup milk
1/2 cup whipping cream
Pinch nutmeg, freshly grated
2 tsp. chopped thyme
Salt and freshly ground pepper, to taste
4 to 5 ounces soft goat cheese, crumbled
1/2 bunch asparagus, trimmed, cut into thirds and blanched
2 shallots, sliced and sautéed in 1 tbsp. butter
Preheat oven to 350 degrees F.
To blind bake the pie shells: With a fork, prick the bottom of the pie shell all over. Line with with foil or parchment paper. Fill with pie weights or dried beans. Bake for 15 minutes. Remove foil and weights. Continue to bake until cooked through and lightly golden and crisp, about 5 to 10 minutes more. Cool completely.
To make the filling: Beat eggs in a large bowl until combined. Whisk in milk and cream. Add thyme, nutmeg and salt and pepper. Whisk to combine. Set aside.
Add cheese, asparagus and shallots to blind-baked pie shell. Pour egg mixture over top.
Bake until centre of quiche is just set, about 30 to 40 minutes.
Let quiche stand for 10 minutes before slicing.