Asparagus, Goat Cheese, and Caramelised Onion Quiche

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Just want to start out by saying a quick THANK YOU SO, SO MUCH for all of the kind words after Wednesday's post! Now that I can finally talk about it the excitement is setting in properly. Please remember that you can vote as many times as you want - so if you have spare minute feel free to pop over and hammer on the refresh button for a bit! 

I thought it was quite fitting to post the recipe for this quiche - it was something that Kate and I came up with. Kate is also a finalist in the 'Baking and Sweets' category along with our best girl Becky. Charleston had better watch out. This particular quicheweekend I flew down to Alabama to visit and we went from internet besties to IRL besties. We were attending a Bennett Brunch hosted by the lovely Brian of Bake from Scratch, and while we had the baked goods side of our contribution sussed, we wanted to take something savoury along too, just because. Asparagus had just come into season and both of us had been meaning to make a quiche for a while, so we kept it simple and went with asparagus, goats cheese, and caramelised onions. When you have strong flavours and fresh produce, I find the best way to go about it is to keep the ingredients to a minimum. My usual go-to for quiche is a filo base, and the contents of the fridge inside, covered with some egg, but this time we kept it classy like the beings that we are. Plus you can't ever go wrong with goat's cheese and caramelised onion. 

So here's a bff quiche recipe for you - we started with Kate's pie crust, which is way less high maintenance than mine, comes together in the food processor, and only needs a short rest, not an overnight nap like mine. We then went in with some onions, which had hung out in the pan just long enough to reduce right back into a sticky caramel mess. Some sharp soft goats cheese topped the onion, then the filling was covered with a cream and egg mixture. Asparagus that had been quickly blanched was then placed on top, in a pattern that managed to hold nicely even in the oven. The result was a little bit fancy, very pretty, and insanely delicious. Savoury quiche win. The recipe doubles really well, so if you have two tart tins, making a second one will be well worth your while (and really, not much more effort).

A few wee notes:

• Thin asparagus works well! Usually I would just snap the ends off, but I tried to cut each one to a similar length that would fit inside my tart tin.
• Caramelise the onion while the pastry rests! It may seem like a lot of onion at the start, but I promise it will all cook down into a melty, delicious mess.
• If asparagus is out of season / you don't like it / it's too hard to find, this would work perfectly with broccoli too - cut it into thin slices, blanch quickly then arrange on the top.
• If you don't have chevre (soft goat's cheese), sub feta cheese.

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