Asparagus, Leek, and Goat Cheese Quiche

Name: Asparagus, Leek, and Goat Cheese Quiche
Yield: Serves 6 to 8
Cuisine: French
Ingredients: 3 tablespoons, ice water; 2 tablespoons, sour cream; 1 1/4 cups (6 1⁄4 ounces), all-purpose flour; 1 1/2 teaspoons, sugar; 1/2 teaspoon, table salt; 8 tablespoons, unsalted butter, cut into 1⁄2-inch pieces and chilled; 1 pound, asparagus, trimmed; 2 tablespoons, unsalted butter; 1 , leek, white and light-green parts only, halved lengthwise, sliced thin, and washed thoroughly (about 1½ cups); 3/4 teaspoon, table salt, divided; 3/4 teaspoon, pepper, divided; 3/4 cup, heavy cream, divided; 2 teaspoons, cornstarch; 4 , large eggs; 2 teaspoons, grated lemon zest; 2 , garlic cloves, minced; 4 ounces, goat cheese, crumbled (1 cup), divided; 1 ounce, Parmesan cheese, shredded (⅓ cup)

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Appears in Cook's Country April/May 2022

A failproof path to an elegant springtime quiche.

SERVES6 to 8

TIME2½ hours

WHY THIS RECIPE WORKS

For a light, bright springtime quiche, we filled our luscious egg custard with crisp-tender asparagus; buttery sautéed leek; a bit of fresh lemon zest; and vibrant, creamy goat cheese. We partially baked the pie crust with plenty of pie wei...

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