Vegetable goat cheese quiche

A few weeks ago I was looking for a recipe to use up some goat cheese I had purchased.  I had already made a beet & peach salad to use up some of the cheese but had about 4oz left.  After looking at a few recipes on the internet I decided to make a goat cheese quiche by combining two separate recipes.  I have made this quiche twice; once using asparagus and once using two large bunches of swiss chard (leaves & stalks). Both quiche variations were well liked.  Here is what I did (links to the original recipes are at the bottom).

Vegetable goat cheese quiche:

For the Crust:
2 tablespoons butter, softened, plus more for pan
1 package (1 pound) frozen hash brown potatoes, thawed
1 large eggs

For the filling:

2 tablespoons butter
12 ounces asparagus, chopped**
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
1 cup sliced green onions
4 ounces soft goat cheese, crumbled
4 large eggs

3/4 cup milk

To prepare crust, Preheat oven to 375 degrees. Brush a 9-by-2 1/2-inch springform pan with butter. Line the sides of the pan with strips of waxed paper (the same height as pan); brush paper with butter.Squeeze excess moisture from hash browns. Mix in a bowl with butter, 1 egg, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Pat into bottom and up sides of prepared pan, using a moistened dry measuring cup. Place on a rimmed baking sheet; bake until set, 15 to 20 minutes.

Lower oven temperature to 350 degrees.


To prepare filling, melt 2 tablespoons butter in a large skillet over medium-high heat. Add asparagus to pan. Sprinkle 1/4 teaspoon salt and 1/8 teaspoon pepper over asparagus; sauté 8 minutes or until crisp-tender, stirring frequently. Add onions; sauté 2 minutes or until asparagus just begin to brown. Remove from heat. Spoon asparagus mixture into prepared shell in an even layer. Arrange goat cheese in an even layer over asparagus mixture.

Combine eggs, and milk. Stir in remaining 1/4 teaspoon salt, and remaining 1/8 teaspoon pepper. Pour custard into pie plate. Bake at 350° for 30 minutes or until quiche is almost set in the center. Remove from heat, and cool 5 minutes on a wire rack before slicing.

**If using swiss chard; rinse well. separate leaves and stems.  Chop stems and cook in butter for 8 minutes.  Add chopped leaves with green onions and saute until wilted. 

Crust Recipe
Original filling recipe