Recipe: Asparagus and cipollini quiche

Recipe: Asparagus and cipollini quiche

Image: Todd Porter & Diane Cu


Recipe: Asparagus and cipollini quiche

Feeling French-inspired? Try this take on quiche with its savoury blend of asparagus and the sweetness of cipollini onions.





  • 2 cups all-purpose flour
  • 3⁄4 cup cold unsalted butter, cut into pieces
  • 1⁄2 tsp kosher or sea salt 1 egg
  • 1⁄4 cup cold water


  • 3⁄4 cup milk
  • 3⁄4 cup heavy cream
  • 1 whole bay leaf
  • 1 tbsp olive oil
  • 1⁄4 lb cipollini onions, peeled and quartered
  • 2 eggs
  • 1 tsp fish sauce (or 1-1⁄2 tsp kosher or sea salt)
  • Freshly cracked black pepper
  • 1⁄4 lb asparagus, cut into 2" pieces
  • 1-1⁄2 oz goat cheese, cut into small chunks



1 Preheat the oven to 375°F.

2 To make the crust, use your fingertips to pinch together the flour, butter and salt in a bowl until the mixture is crumbly and any larger pieces of butter are flattened or broken up.

3 In a separate 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 dough (gently knead the dough to incorporate the last of the flour).

4 On a lightly floured surface, roll out the dough to a 1 8"-thick round. Gently transfer the dough to a 9" tart pan. Press the dough into the sides of the pan and allow the excess to hang over the rim. Press the bottom of the pan with your fingertips to "dock" the dough, making indentations in it.

5 Place pie weights over the dough and bake for 25 to 30 minutes, or until lightly golden. To make the filling, heat the milk, cream and bay leaf in a saucepan, just until a skin begins to form on the surface. Remove from the heat and let cool for 10 minutes.

6 In a saute pan, heat the oil over medium heat. Add the cipollini onions and cook, stirring occasionally, until they are soft, about 2 to 3 minutes.

7 Remove from the heat and set aside. Remove the bay leaf from the milk mixture and discard. Whisk in the eggs, fish sauce and pepper to taste.

8 Using a sharp knife, trim the excess dough from the crust. Arrange the cipollini onions, asparagus and goat cheese over the crust. Pour the milk mixture into the crust.

9 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.

Tip: The quiche can also be refrigerated, then reheated for 10 to 15 minutes in a 350°F oven. It will keep for up to three days.

Makes one 9" quiche.


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Recipe: Asparagus and cipollini quiche