Asparagus, Leek, and Goat Cheese Quiche | America's Test Kitchen

Name: Asparagus, Leek, and Goat Cheese Quiche | America's Test Kitchen
Total time: 330 min
Ingredients: 3 tablespoons ice water; 2 tablespoons sour cream; 1 1/4 cups (6 1⁄4 ounces/177 grams) 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 (113 grams) goat cheese, crumbled (1 cup), divided; 1 ounce (28 grams) Parmesan cheese, shredded (⅓ cup)

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Keywords

Main Courses
French
Europe
Eggs
Vegetables
Eggs & Dairy
Fruits & Vegetables
Vegetarian
Savory Pies & Tarts
Breakfast & Brunch
Easter

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Ingredients

3 tablespoons ice water
2 tablespoons sour cream
1 1/4 cups (6 1⁄4 ounces/177 grams) 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 (113 grams) goat cheese, crumbled (1 cup), divided
1 ounce (28 grams) Parmesan cheese, shredded (⅓ cup)