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Hot goat cheese cooked in the box with aspargus, quiche style
5/5 (1 Review)
Go to preparation 
Preparation 15 min
Cooking 25 min
Difficulty Easy
Ingredients
To make this recipe
4 servings
1/2 camembert style soignon
- 125 g green asparagus
- 20 cl light cream
- 2 eggs
- 50 g flaked almonds
Salt, pepper
- 4 Camembert boxes (stapled for strength)
Steps in the recipe
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Step 1
Preheat the oven to 180°C.
Step 2
Trim the asparagus, steam for 15 minutes, and then cut into pieces.
Step 3
Beat the eggs together with the light cream. Season the mixture with salt and pepper and add the pieces of asparagus.
Step 4
Line the Camembert boxes with parchment paper. Cut the Camembert de Chevre into pieces and place in the boxes until 3/4 filled. Sprinkle with the flaked almonds and bake in the oven for about 20 minutes.
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How to Use Goat Cheese in Classic Italian Dishes
Italian cooking is full of familiar flavours that pair naturally with goat cheese: ripe tomatoes, fragrant basil, roasted vegetables, mushrooms, olives, herbs and pesto, to name just a few. Exploring goat cheese in Italian cuisine does not mean replacing the cheeses traditionally associated with these dishes. Instead, it offers another way to interpret familiar favourites — bringing creaminess, a distinctive flavour or a different texture while preserving the character of the original dish.
From pizza and pasta to risotto and bruschetta, the key is choosing the right type of goat cheese for the role you want it to play.
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Journey through more than 10,000 years of goat cheese history, stopping at these key dates, from the very beginning to the present day!
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Origins of Soignon's Milk
The first important thing that goes into delicious Soignon products is our farmers’ passion for what they do. Then add good milk from our goats, along with a dash of our employees’ expertise and commitment, and that’s the recipe for our much-loved goat cheeses and yogurts! We will show you exactly the route our goat milk takes, from our farms to your table. Let us show you the way!