Asparagus, Goat Cheese and Pearl Onion Quiche
  • 1 prebaked 9-inch deep-dish pie shell 23 cm
  • 1 tbsp Extra Virgin Olive Oil
  • 1 cup asparagus chopped into 1 inch pieces, tops reserved
  • 1 Cup Red Pearl Onions peeled, whole
  • 4 oz Goat Cheese torn
  • 4 Cage-Free Eggs
  • 1 1/2 cups half-and-half 375 mL, 10%
  • Salt & Pepper
  1. Heat olive oil in a large skillet over medium-high heat.
  2. Saute Onions until softened, about 3 minutes, then add the asparagus stalks for a further 3 minutes until they start to soften.
  3. Spread the vegetables in the bottom of the prepared crust then sprinkle the goat cheese over the mixture.
  4. Whisk together eggs, half and half, salt and pepper then pour over the vegetables.
  5. Place the reserved asparagus tops on top of the egg mixture.
  6. Bake at 350 F, uncovered about 40 minutes until a knife inserted in the centre comes out clean.
  7. Allow Quiche to cool for 10 minutes before serving.