What better way to celebrate both World Baking Day and National Quiche Day this week, than with our favorite Caramelized Onion and Asparagus Quiche.
This dish is a great addition to your next summer picnic, platter or to simply enjoy as a snack. It will please both your vegetarian and non-vegetarian friends alike, with highly complementary flavors that will have your tastebuds singing.
There are many proven benefits of baking with olive oil. It is one of the healthiest oils to use when baking, as it is considered a good fat. It also adds additional antioxidants to your baked goods, giving them an extra health boost! Olive oil is known to keep baked goods fresher for longer, while also adding in extra moisture... have we sold you yet?
If you haven't tried baking with olive oil before, we highly recommend it! Follow this easy recipe for a crisp pastry base and mouth-watering filling this National Quiche and World Baking Day!
Caramelized-onion and asparagus quiche
2 cups light whole wheat flour
1 teaspoon dried herbs (I use rosemary or thyme)
1 teaspoon fine sea salt
¼ cup olive oil
½ cup cold water
2 tablespoons olive oil
1 red onion, thinly sliced into rounds
1 teaspoon granulated sugar
½ teaspoon salt
2 teaspoons balsamic vinegar
½ bunch asparagus, about 1 cup, trimmed and sliced in half lengthwise
½ cup kalamata olives, pitted and sliced
1 cup grated fontina or mozzarella
Grease the pan lightly if it doesn't have a nonstick coating.
Combine the flour, salt, and herbs in a medium mixing bowl, and add the oil and water.
Mix with a fork until just combined.
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.
Transfer to a work surface and knead lightly until the dough comes together into a ball.
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.
To blind-bake, prick all over with a fork.
Preheat the oven to 350°F, insert the pan, and bake for 15 minutes, until lightly golden. Remove and set aside.
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.
Position oven rack in lower third of oven. Preheat to 400F.
Drizzle asparagus with remaining oil and sprinkle with remaining salt. Season with fresh pepper. Toss to coat.
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.
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.