Asparagus and Pea Quiche - Cooking Like Kate

6 large eggs
3/4 cup milk
1 shallot finely sliced
1/2 cup asparagus trimmed and chopped into 1-inch pieces (plus a few whole tips for topping)
1/2 cup peas (fresh or thawed frozen) (plus a small handful for topping)
1/3 cup soft goat cheese or ricotta (optional but highly recommended)
1 tsp lemon zest
2 tbsp chopped fresh parsley or basil
salt and pepper to taste

Preheat oven to 375°F (190°C).
In a medium bowl, whisk together whole wheat flour, all-purpose flour, and salt.
3/4 cup whole wheat flour, 1/2 cup all-purpose flour, 1/2 tsp salt
Add olive oil (or melted butter) and stir with a fork until crumbly. Gradually add cold water, one tablespoon at a time, until the dough just holds together.
1/3 cup olive oil, 3-4 tbsp cold water
Press the dough evenly into a 9-inch tart or pie pan. Use your fingers or the bottom of a measuring cup to flatten the base and sides evenly.
Prick the base and sides well with a fork to prevent puffing
Bake for 12–15 minutes, until the crust is lightly golden and feels dry to the touch. Set aside to cool slightly.

In a large bowl, whisk the eggs and milk until smooth.
6 large eggs, 3/4 cup milk
Stir in lemon zest, chopped herbs, salt, and black pepper.
1 tsp lemon zest, 2 tbsp chopped fresh parsley or basil, salt and pepper to taste
Fold in the chopped asparagus, peas, and half the goat cheese or ricotta. (save some asparagus and peas for decorating, optional)
1/2 cup asparagus

Pour the filling into the blind-baked crust. Dot with remaining cheese.
Artfully arrange the asparagus tips, peas, and shallots on top of the quiche before baking.
Bake for 30–35 minutes, or until the center is set and the top is lightly golden.
Let rest for 10 minutes before slicing and serving.

Crust options: For a quicker option, use store-bought pie crust.
Dairy-Free Option: Swap the goat cheese or ricotta for dairy-free cheese and use plant-based milk.
Vegetable Substitutes: Feel free to swap asparagus with spinach, broccoli, or zucchini for a different flavor.
Freezing Tips: To freeze leftovers, wrap slices tightly in plastic wrap and foil before storing in a freezer-safe bag for up to 1 month.
Make-Ahead: You can assemble the quiche a day in advance and refrigerate it, then bake when ready.
Herb Variations: Fresh thyme, chives, or tarragon also work beautifully with this quiche.