SERVES:
makes one 9-inch round quiche
INGREDIENTS:
1/2 cup diced sweet onion (such as Vidalia) or yellow onion
1 cup thinly sliced asparagus
1 Tbs olive oil
1 - 2 Tbs fresh chopped tarragon
6 large eggs
1 cup heavy cream
1 cup milk
salt as pepper to taste
approx. 1/3 - 1/2 cup coarse ground crackers (such as saltines or matzo)
3 -ounces goat cheese (or something like grated cheddar if you like)
one 9-inch pie dish
PROCEDURE:
Preheat the oven to 350 degrees.
Dice 1/2 cup sweet onion.
Cut the lower 1 - 2 inches off of the asparagus, thinly slice the spears crosswise, for 1 cup total.
Add a little splash of olive oil to a saute pan on medium heat, add the vegetables and cook those along to soften and release their moisture.
Finely chop 1 Tbs or so of fresh tarragon (see hints) and use a medium size mixing bowl to combine 6 large eggs with 1 cup heavy cream and 1 cup milk, season with salt and pepper, add the chopped tarragon and whisk to combine.
Once the onion and asparagus are soft and somewhat dry, turn the heat off.
At some point, use a food processor or a large ziploc bag with a rolling pin to finely crush 1/3 - 1/2 cup cracker crumbs.
Measure those out and add them to a 9-inch pie dish on top of a baking tray.
Then add the asparagus and onion to the eggs and use a ladle to very gently add that to the top of the cracker crumbs. (see hints)
Finish by crumbling 3 ounces of goat cheese over the top and place the tray onto the center rack of the preheated oven.
That's going to take just about 1 hour to bake and it'll puff up and bit and be just the slightest bit jiggly in the center when it's done.
Let it cool down, slice and serve.
HINTS:
Be super slow and gentle adding the custard to the cracker crumbs so that the crackers stay at the bottom of the dish.
Use 1/2 tsp dried tarragon instead but add it to the pan with the onion and asparagus as it's sauteing.