Name: Asparagus and Cippolini Quiche
Yield: Makes one 9-inch (23-cm) Quiche
Ingredients: 1 tablespoon olive oil; ¼ pound (115g) cippolini onions, peeled and quartered; ¾ cup (180ml) heavy cream; 1 whole bay leaf; 1 teaspoon fish sauce (or 1 ½ teaspoons kosher or sea salt); 2 eggs; ¾ cup (1 ½ sticks / 170g) cold unsalted butter, cut into pieces; ½ teaspoon kosher or sea salt; 2 cups (250g) flour; ¼ cup (60ml) cold water; ¾ cup (180ml) milk; 1 egg; ¼ pound (115g) asparagus, cut into 2-inch (5-cm) pieces; Freshly cracked black pepper; 1 ½ ounces (45g) goat cheese, in small chunks

Preparation info

Difficulty
Medium

Appears in

Bountiful

By Todd Porter and Diane Cu

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 oni