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.
Made this recipe and love it?
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A note on salt and oven temperature
It is important to note the type of salt that is called for in a recipe. I use Diamond Crystal salt throughout my recipes - if you use a different sort of kosher salt or regular table salt you will need to adjust accordingly as some salt is 'saltier' than others. Morton's salt is twice as salty, so you will need half the quantity. Same goes for a regular table salt. I am working to get gram measurements throughout my recipes for salt but still getting there.
All oven temperatures are conventional unless otherwise stated. If you are baking on fan / convection, you will need to adjust the temperature. An oven thermometer is a great investment to ensure that your oven is the correct temperature.
Using the double / triple function in the recipe card
You will notice that there is a '1X' '2X' '3X' button in my recipe card. This can be used for doubling or tripling a recipe. However, please note that this only doubles the ingredient quantities in the ingredients list and NOT in the method. If there are quantities or pan sizes in the method of the recipe (for example weigh out 150g brown butter), you will need to scale this number manually. It will also not change the baking time in the recipe so you will need to adjust this yourself too. It is always a good idea to read through a recipe fully before doubling it just to check this. If you would like to scale this recipe or convert for another pan size, use my calculator!
Tools and equipment
For a list of my go-to tools and equipment, I have a post you can refer to here.
Why is this recipe in grams?
I post my recipes in grams as it is the most accurate way to bake. Cups are not only inaccurate but they vary in volume worldwide. There is no way for me to provide one cup measure that works for everyone. However, posting in weight fixes this issue. If you would like the recipe in cups you are welcome to convert it yourself via google, but please do not ask me to do it for you as I am not comfortable providing a recipe using a method that I have not tested. Baking with a scale is easy, accurate, and also makes cleanup super simple. Here is the scale that I use if you would like a recommendation! Here's to accurate baking!Print
Asparagus, Goat Cheese, and Caramelised Onion Quiche
- ½ batch of Kate's pie crust, rested
- 1 egg white plus 1 tsp water, whisked
- 4 Medium to large white onions, peeled and sliced thinly
- Olive Oil
- Large pinch of salt
- ½ Tbsp brown sugar
- 2 Tbsp balsamic vinegar
- 1 medium bunch asparagus, washed and trimmed
- ½ cup caramelised onions
- 4oz (115g) soft goat's cheese (chevre) or feta
- 1 cup (240ml) heavy cream
- 4 eggs, at room temperature
- Salt and pepper to season
- Heat a large, heavy bottomed pan over high heat. Add about 2 Tbsp oil, and the onions, stirring to coat. Add a big pinch of salt. Reduce the heat slightly, and cook for about 10 minutes, stirring occasionally. After 10 minutes, add the sugar, and stir well.
- Continue to cook the onions for a further 30 to 40 minutes, reducing the heat as necessary and stirring every few minutes. Add a little extra oil or water if needed to stop the onions drying out.
- The onions are done once they are collapsing, and dark brown in colour. They will have reduced significantly.
- Deglaze the pan with the balsamic vinegar, and stir well. Remove from the heat and allow to cool.
- Preheat the oven to 350˚f. Roll out the dough to ¼" thickness and use it to line a 9" round Tart tin with a removable bottom, trimming the excess. Line tightly with foil, and fill with ceramic pie weights, rice, or beans.
- Bake for 15 minutes, until the pastry has set and is beginning to go golden. Remove from the oven, remove foil and weights, leave to sit for 5 minutes, then brush all over with egg wash. Return to the oven for another 5 minutes. Remove from the oven and allow to cool completely on a wire rack.
ASSEMBLY AND BAKING
- In a medium bowl, whisk together the cream, eggs, and salt and pepper. Blanch the asparagus in boiling water for 15-20 seconds. Drain and run under cold water. Spread the caramelised onions over the bottom of the prepared tart crust using your hands or an offset spatula. Crumble the goat's cheese over the onions. Pour the egg mixture over the onions and goat cheese, taking care not to overfill.
- Arrange the asparagus on the surface of the tart, with all of the spears pointing in the same direction. You will most likely have to double up on the layers to fit it all in. Bake the quiche for 30-35 minutes, until the filling is set and golden. Remove from the oven and allow to cool. Serve warm or at room temperature.
Crust recipe from The Wood and Spoon