Sweet Onion, Aspargus and Goat Cheese Quiche

Preheat oven to 375ºF. Grease a 10-inch tart pan with a removable bottom.

Roll out pastry and place into tart pan. Chill for 30 minutes. Dock crust (or, alternatively, line with parchment and fill with pie-weights/dried beans) and bake for 12 minutes.

Meanwhile, heat olive oil in a medium skillet over high heat. Saute onion; when onion begins to turn translucent, add asparagus and saute for another 3-5 minutes, until onion is cooked through and asparagus is crisp-tender. Season with a pinch of salt and remove from heat.

In a bowl, whisk together eggs and half-and-half. Season with a pinch of salt (keep in mind that you are using a salty cheese, so take care not to over-salt) and several grinds of fresh black pepper.

Add cooked onion and asparagus to pre-cooked crust. Sprinkle onions, Parmesan cheese and crumbled goat cheese on top. Pour egg mixture on top. Bake for 40 minutes, or until center is set.

Allow to cool for 10-15 minutes before removing the outer ring from the tart pan. Serve warm or cold. Will keep, wrapped, in the refrigerator for 3 days.

Note: If you do not have a 10-inch tart pan, you can use a 10-inch pie plate and serve the quiche straight from the dish.