Asparagus and Cippolini Quiche


Preparation info

  • Difficulty


Appears in



By Todd Porter

Published 2013

  • About

Quiche is one of those dishes we will almost never order in a restaurant. All too often it is tired, tough, and disappointing. But a homemade quiche can be so good, with a flaky crust providing the base for a silky custard surrounding tender vegetables or meats. Springtime asparagus combined with sautéed cippolini (astonishingly sweet little Italian onions) and pinches of goat cheese make a perfect filling for this provocative pie. If you can’t find cippolini, substitute slices of sweet onion, pearl onions, or shallots.


For the Crust

  • 2 cups (250g) flour
  • ¾ cup (1 ½ sticks / 170g) cold unsalted butter, cut into pieces
  • ½ teaspoon kosher or sea salt
  • 1 egg
  • ¼ cup (60ml) cold water

For the Filling

  • ¾ cup (180ml) milk
  • ¾ cup (180ml) heavy cream
  • 1 whole bay leaf
  • 1 tablespoon olive oil
  • ¼ pound (115g) cippolini onions, peeled and quartered
  • 2 eggs
  • 1 teaspoon fish sauce (or 1 ½ teaspoons kosher or sea salt)
  • Freshly cracked black pepper
  • ¼ pound (115g) asparagus, cut into 2-inch (5-cm) pieces
  • 1 ½ ounces (45g) goat cheese, in small chunks



  1. Preheat the oven to 375°F (190°C).
  2. Make the crust: In a bowl, use your fingertips to pinch together the flour, butter, and salt until the mixture is crumbly and any larger pieces of butter are flattened or broken up.
  3. In a bowl, whisk the egg with the cold water. Add the egg to the flour mixture and stir until the flour binds together and forms a rough ball (gently knead the ball to incorporate the last of the flour).
  4. On a lightly floured surface, roll the dough out to inch (3mm) thick. Gently transfer the dough to a 9-inch (22.5-cm) tart pan. Press the dough into the sides of the pan and allow excess dough to hang over the rim.
  5. Press the bottom of the pan with your fingertips to “dock” the dough, making indentations in it. Fill the bottom of the pan with pie weights and bake for 25 to 30 minutes, or until light golden.
  6. Make the filling: In a saucepan, heat the milk, cream, and bay leaf to a scald (just until a skin begins to form on the surface). Remove from the heat and let cool for 10 minutes.
  7. In a sauté pan, heat the oil over medium heat. Add the cippolini and cook, stirring occasionally, until they are soft, 2 to 3 minutes. Remove from the heat and set aside.
  8. Remove the bay leaf from the milk mixture. Whisk in the eggs, fish sauce, and pepper to taste.
  9. Using a sharp knife, trim the excess dough from the crust. Arrange the cippolini, asparagus, and goat cheese inside the crust. Pour the milk mixture into the crust.
  10. Bake for 35 minutes, or until the filling is barely set in the middle. Let cool for 10 to 15 minutes, then cut the quiche into wedges and serve. The quiche can also be refrigerated, then reheated for 10 to 15 minutes in a 350°F (175°C) oven. It will keep for up to 3 days.