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.
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