Asparagus, Leek and Goat Cheese Tart – great for those who can’t have dairy protein or are lactose intolerant

Asparagus, Leek and Goat Cheese Tart – brought to you by the Mandolin Inn


Serves 8-12 people  (indicates what you can do to lower fat content)


12 eggs (eggbeaters)

Freshly ground pepper, to taste

3   TBSP finely chopped fresh chives

6 ounces goat cheese, crumbled

¼   tsp finely chopped fresh tarragon

2 lbs. asparagus, tough ends trimmed, steamed until   just tender

2   TBSP finely chopped fresh chervil

1 TBSP unsalted butter

2   ounces prosciutto cut into ¼ inch strips

1 leek rinsed well and thinly sliced

  • Preheat oven to 350 degrees

  • Melt butter in skillet.  Sauté leeks and chives until limp – about 5-8 minutes.

  •  Whisk together eggs with tarragon, chervil, prosciutto, pepper and cheese.

  • Cut off asparagus tips and save.  Chop asparagus spears into ¼ inch pieces and add to egg mixture.

  • Add sautéed leeks and chives to egg mixture.

  • Place egg mixture into 2 glass pie pans that have been buttered (spray with PAM). Arrange asparagus tips on top of the quiches. (Note – Quiche can be made up to this point and refrigerated overnight, then baked the next morning.)

  • Bake quiche at 350 degrees for 1 hour or until eggs are set.

  • Cool slightly (about 5 minutes) and cut. (A really great breakfast or lunch with your favorite potato or sausage
    recipe and fruit.)


About Amy: Amy owns and runs Mandolin Inn, a Dubuque Iowa bed & breakfast.