Caramelized-onion and asparagus quiche

Directions

Crust

1. Grease the pan lightly if it doesn't have a nonstick 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 on 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 a little 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 comes together into 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.

Filling

1. Heat a large non-stick frying pan over medium heat. Add 1 tablespoon 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 oven rack in lower third of 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 pastry. Sprinkle with 1/2 of cheese. Arrange asparagus spears in 2 parallel rows on cheese. Sprinkle with remaining cheese.

5. Bake in lower third of oven until pastry is golden and cheese is melted, 20 to 25 min. Cut into bite-sized rectangles and serve immediately.