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Asparagus, Pancetta and Goat Cheese Quiche
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  1. 1 The Maine Pie Co. frozen gluten free 9” pie crust
  2. 6 oz. cubed pancetta
  3. 6 eggs
  4. 3/4 c. heavy cream
  5. 1/3 lb. asparagus
  6. 3 oz. crumbled goat cheese
  7. parmesan cheese
  1. Preheat oven to 425 degrees F
  2. Poke bottom of TMPC crust with fork and baked for 10 minutes
  3. Cook pancetta and place on paper towel to drain
  4. Whisk eggs and cream
  5. Ribbon asparagus with vegetable peeler
  6. Remove crust from oven and reduce heat to 350 degrees
  7. Place asparagus, pancetta and crumbled goat cheese in crust
  8. Pour egg mixture over top and sprinkle with parmesan cheese
  9. Bake until eggs are set, approximately 40 minutes
  10. Let cool 15 minutes before serving