Preheat the oven to 350°F.
Slice the asparagus in half. Leave the top halves in tact and cut the bottom halves into small pieces. Bring a pot of water to a boil and set out a bowl with ice water. Blanch the asparagus (both the top halves and bottom pieces) for 1 minute. Drain and then shock in an ice bath to halt the cooking process.
Spread ½ tablespoon chives evenly in the bottom of the baked pie crust. Top evenly with the goat cheese, followed by the chopped asparagus, reserving the top halves for decoration. In a medium bowl, whisk together the cream, milk, eggs, salt, pepper and nutmeg. Stir in the remaining chives. Pour the custard into the tart shell and then gently lay the top halves of the asparagus on top in a decorative manner.
Bake the quiche for 30-35 minutes, or until no longer liquid but still slightly jiggly in the center. Allow to cool for at least 25 minutes before serving so the custard can fully set.
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|Serving Size: 1 (253g)|
|Recipe Makes: 4|
|Calories from Fat: 459 (65%)|
|Amt Per Serving||% DV|
|Total Fat 51g||68 %|
|Saturated Fat 20.1g||101 %|
|Monounsaturated Fat 18.9g|
|Polyunsanturated Fat 8.9g|
|Cholesterol 195.6mg||60 %|
|Sodium 681.1mg||23 %|
|Potassium 294.3mg||8 %|
|Total Carbohydrate 45.8g||13 %|
|Dietary Fiber 4.3g||17 %|
|Sugars, other 41.5g|
|Protein 18.2g||26 %|
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Calories per serving: 710
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