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1
Preheat oven to 375 degrees F. Grease a 10-inch tart pan with a removable bottom.
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2
Roll out pastry and place into tart pan.
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3
Chill for 30 minutes.
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4
Dock crust (or, alternatively, line with parchment and fill with pie-weights/dried beans) and bake for 12 minutes.
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5
Meanwhile, heat olive oil in a medium skillet over high heat.
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6
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.
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7
Season with a pinch of salt and remove from heat.
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8
In a bowl, whisk together eggs and half-and-half.
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9
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.
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10
Add cooked onion and asparagus to pre-cooked crust.
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11
Sprinkle onions, Parmesan cheese and crumbled goat cheese on top.
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12
Pour egg mixture on top.
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13
Bake for 40 minutes, or until center is set.
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14
Allow to cool for 10-15 minutes before removing the outer ring from the tart pan.
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15
Serve warm or cold.
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16
Will keep, wrapped, in the refrigerator for 3 days.
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17
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.
