Yields Serves 8 Total Time 1 hr 15 mins
AuthorMaren Ellingboe King

Spring flavors come together in our favorite new quiche combination. The tart looks especially pretty baked in a rectangular pan, but you can use a 9-inch round tart pan instead.

How to Make It

Step 1
1

Preheat oven to 400°. Lightly dust a work surface with flour. Roll out pie crust into a 10- by 13-in. rectangle (if using a rectangular tart pan) or an 11-in. round (if using a round tart pan). Carefully transfer crust to an 8- by 11-in. tart pan or a 9-in. round tart pan with a removable rim, pressing dough into corners and folding it back inside edges of pan if needed so it’s flush with top of pan. Crumple a piece of parchment paper that’s big enough to come a couple inches above sides of tart and lay in crust. Fill with pie weights or dried beans.

Step 2
2

Place tart pan on a rimmed baking sheet and bake until golden brown at edges, about 15 minutes. Lift out parchment and pie weights but leave tart pan on baking sheet.

Step 3
3

Meanwhile, heat a small frying pan over medium heat. Add pancetta and cook until very crisp, 8 to 15 minutes. With a slotted spoon, transfer pancetta to paper towels.

Step 4
4

Whisk eggs in a large bowl to blend. Stir in asparagus, 1 tbsp. chives, the crème fraîche, salt, and pepper until fairly well blended. Fold in pancetta. Pour filling into warm crust and dot with goat cheese.

Step 5
5

Bake until filling is set in center when tart is gently shaken, 13 to 20 minutes. Let tart cool on a rack about 10 minutes. With a small knife, loosen crust from edge of pan. Carefully push tart out and set on a platter. Sprinkle with the remaining 1 tbsp. chives and cut into squares or wedges. Serve warm or at room temperature.

Ingredients

 Flour for dusting
 1 refrigerated or frozen pie crust for a single-crust pie, thawed if frozen
 4 ounces diced pancetta
 6 large eggs
 1/2 bunch (7 oz.) asparagus, tough ends trimmed, cut on a diagonal into 1-to 1 1/2 in. pieces
 2 tablespoons chopped chives, divided
 1/2 cup crème fraîche
 1/2 teaspoon kosher salt
 1/2 teaspoon freshly ground pepper
 4 ounces crumbled goat cheese

Directions

Step 1
1

Preheat oven to 400°. Lightly dust a work surface with flour. Roll out pie crust into a 10- by 13-in. rectangle (if using a rectangular tart pan) or an 11-in. round (if using a round tart pan). Carefully transfer crust to an 8- by 11-in. tart pan or a 9-in. round tart pan with a removable rim, pressing dough into corners and folding it back inside edges of pan if needed so it’s flush with top of pan. Crumple a piece of parchment paper that’s big enough to come a couple inches above sides of tart and lay in crust. Fill with pie weights or dried beans.

Step 2
2

Place tart pan on a rimmed baking sheet and bake until golden brown at edges, about 15 minutes. Lift out parchment and pie weights but leave tart pan on baking sheet.

Step 3
3

Meanwhile, heat a small frying pan over medium heat. Add pancetta and cook until very crisp, 8 to 15 minutes. With a slotted spoon, transfer pancetta to paper towels.

Step 4
4

Whisk eggs in a large bowl to blend. Stir in asparagus, 1 tbsp. chives, the crème fraîche, salt, and pepper until fairly well blended. Fold in pancetta. Pour filling into warm crust and dot with goat cheese.

Step 5
5

Bake until filling is set in center when tart is gently shaken, 13 to 20 minutes. Let tart cool on a rack about 10 minutes. With a small knife, loosen crust from edge of pan. Carefully push tart out and set on a platter. Sprinkle with the remaining 1 tbsp. chives and cut into squares or wedges. Serve warm or at room temperature.

Asparagus and Goat Cheese Breakfast Tart