Goat Cheese + Asparagus Fonio Quiche – Yolélé
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at yolele.com.
Cooking tools:
- Pie dish
- Cast iron skillet
- Oven
- Stove
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Saucepan
- Plastic wrap
- Refrigerator
- Kitchen timer
Ingredients
- 1 cup Yolélé fonio, cooked according to package and cooled
- 1 ½ cups oat flour
- 1 cup almond flour
- 1 teaspoon kosher salt
- 8 tablespoons butter, cubed and chilled
- 1 egg yolk
- ½ tablespoon olive oil
- 8 asparagus spears, ends removed
- 1 leek, sliced into ¼” rounds and washed
- 3 scallions, thinly sliced
- 6 large eggs
- 1 cup milk
- 1 cup (8 oz) goat cheese, crumbled
- Salt + freshly ground black pepper
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