Caramelized-Onion and Asparagus Quiche

Savory delight.

By: Limor Goren, founder of kyoord
Caramelized-Onion and Asparagus Quiche

This dish is an excellent addition to your next summer picnic or platter or to enjoy as a snack. It will please your vegetarian and non-vegetarian friends with highly complementary flavors that will rē•spin their tastebuds.

There are many proven benefits of baking with olive oil. It is one of the healthiest oils when baking, as it is considered a good fat. It also adds antioxidants to your baked goods, giving them an extra health boost! Olive oil is known to keep baked goods fresher for longer while adding extra moisture. Have we sold you yet? If you haven’t tried baking with olive oil before, we highly recommend it. 

Caramelized-Onion and Asparagus Quiche


Quiche Crust 

  • 2 cups light whole wheat flour
  • One teaspoon of dried herbs (I use rosemary or thyme)
  • One teaspoon of fine sea salt
  • ¼ cup olive oil
  • ½ cup cold water

Quiche Filling

  • Two tablespoons of olive oil
  • One red onion, thinly sliced into rounds
  • One teaspoon of granulated sugar
  • ½ teaspoon salt
  • Two teaspoons of balsamic vinegar
  • ½ bunch of asparagus, about 1 cup, trimmed and cut in half lengthwise
  • ½ cup kalamata olives, pitted and sliced
  • 1 cup grated fontina or mozzarella

Method of Preparation:


  1. Grease the pan lightly if it doesn’t have a non-stick coating.
  2. Combine the flour, salt, and herbs in a medium mixing bowl, and add the oil and water.
  3. Mix with a fork until just combined.
  4. Sprinkle a little flour on the ball of dough and the rolling pin, and roll the dough out into a circle large enough to fit your quiche pan. Turn the dough by 45 degrees (a quarter of a circle) every time you roll the pin and back, adding more flour underneath and on the dough when it seems on the verge of becoming sticky. The trick is to do this in quick, assertive gestures to avoid overworking the dough.
  5. Transfer to a work surface and knead lightly until the dough becomes a ball.
  6. Transfer the dough carefully into the prepared pan and line it neatly. Trim the excess dough with a knife and place the pan in the fridge for 30 minutes to rest.
  7. To blind-bake, prick all over with a fork.
  8. Preheat the oven to 350°F, insert the pan, and bake for 15 minutes, until lightly golden. Remove and set aside.


  1. Heat a large non-stick frying pan over medium heat. Add one tablespoon of oil, then onion. Sprinkle with sugar and 1/8 teaspoon salt. Cook, stirring occasionally, until caramel colored, about 12 minutes. Stir in vinegar.
  2. Position the oven rack in the lower third of the oven. Preheat to 400F.
  3. Drizzle asparagus with remaining oil and sprinkle with remaining salt—season with fresh pepper. Toss to coat.
  4. Scatter caramelized onion and olives over the pastry. Sprinkle with 1/2 of the cheese. Arrange asparagus spears in 2 parallel rows on the cheese. Sprinkle with the remaining cheese.
  5. Bake in the lower third of the oven until the pastry is golden and the cheese is melted for 20 to 25 min. Cut into bite-sized rectangles and serve immediately.

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