Simple Spring Asparagus
+ Caramelized Onion Quiche
It’s a classic quiche with all the rich onions, crunchy asparagus and creamy goat cheese. All in the easiest egg base with lots of black pepper and thyme.
Use a frozen gluten free crust to make the steps even quicker.
Give me all the quiche. When a restaurant has quiche on their menu – I order it. With a light green salad on the side – it’s such a nice brunch or lunch.
How to assemble it.
It even looks delicious when it isn’t even baked.
I like to place the asparagus into the bottom of the pie crust first (I like some peak a boo pieces too!). Then arrange the caramelized onions around. Pour the egg mixture in slowly and top with the goat cheese and a sprinkle of salt and pepper.
Adding each ingredients separately ensure that every piece of quiche will have something of everything.
Caramelized Onions
Low and slow is the name of the game. Don’t rush this.
Pay attention – without standing by the stove the whole time.
I’ve found that the key to caramelized onions is a little butter, salt, water and onions, of course.
Pro Tip – use a smaller saucepan than you think. Piling the onions up, creates more steam so the onions sweat. This helps the caramelize process.
More baked breakfast + brunch ideas.
Simple Spring Asparagus + Caramelized Onion Quiche
- Total Time: 1 hour 20 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 1 extra large yellow onion (or 2 medium sized), sliced thinly
- 1 tablespoon butter
- 1/2 teaspoon sea salt, plus more for seasoning
- hot water, as needed
- 6 eggs
- 1/3 cup unsweetened coconut milk (or milk of your choice)
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 bunch asparagus, ends trimmed and each spear cut into half
- 1/4 – 1/3 cup goat cheese, crumbled
- 1 gluten free prepared pie crust
Instructions
- In a saucepan, add in the sliced onions, butter and sea salt. Heat over medium to low heat (having your heat between medium and low, works best for me). Occasionally stir or toss the onions around with a fork or tongs.
- After 10-15 minutes or when the onions start to turn slightly brown, add in about 1/4 cup of hot water and stir around. Continue to stir every 5 minutes or so, until they are reduced in size by about 1/4 and are very brown (but not burnt)
- Preheat your oven to 400F.
- In a mixing bowl, whisk together the eggs, milk, black pepper, a large pinch of salt, and thyme.
- Lay the prepared asparagus in the bottom of the pie crust. Arrange the caramelized onions and goat cheese around. Slowly add in the egg mixture.
- Add the quiche to the center rack of your oven. Bake for 40 minutes or until the center is set and the egg is firm to the touch.
- Remove from the oven and let sit for 5 minutes before slicing into. Store covered in your refrigerator.
Notes
Caramelizing the onions takes about 35 minutes.
Serve with salad greens dressed with olive oil, lemon juice and a pinch of salt
- Prep Time: 35
- Cook Time: 45
- Category: breakfast
- Method: oven
- Cuisine: breakfast
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
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