Asparagus, leek, and goat cheese quiche from Cook's Country Magazine, Apr/May 2022 (page 12)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on April 21, 2022

    I used a 9.5" wide-rimmed pie plate; there was enough pastry, although I simply pressed the edge with a fork rather than crimping. Worried about sagging, the pastry blind-baked 30 min covered, then 15 min uncovered. I had 1 lb asparagus after trimming - definitely over 2 cups sliced pieces - but it all fit in the larger dish. I increased the salt since I used more asparagus. The quiche tasted very nice. I don't think it needed to cool 2 whole hours after baking; we had it 1.5 hrs later and I'm guessing 30 min would probably be OK.

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