Pre-prepare one batch of my gluten free shortcrust pastry, leaving the sugar out for a savoury quiche. Prepare and then blind bake in a 25cm diameter loose/removal based tin and set aside while you prepare your filling. You can make your pastry a day or even two ahead so it's ready to go when you need it. (Bonus tip: my pastry freezes spectacularly for up to 3 months!)
Preheat your oven to 180° Celsius and have you pastry shell ready to go.
Prepare the veggies: Cut your onions in half, skin and slice into half moon thin slices. Cut asparagus into thirds and dice bacon and set aside.
In a small bowl, place your eggs plus extra egg yolk and heavy cream. Whisk until combined then set aside.
In a heavy based large frying pan add 1 tbsp of olive oil and heat over a medium to low heat. Add onions and begin to cook down. You want to caramelize them, not fry and crisp, so if they start to fry add a pinch of salt. Use a spatula to continually flip and move them around, ensuring they don't stick to the base of the pan. Cook for 10 minutes, until the onions turn a beautiful caramelized brown.
Spoon your onions across the base of your pastry shell. Scoop out 1/2 of your goats cheese and dollop over the onion in chunks. Add half of the chopped herbs, sprinkled across
Return the frying pan to the heat and add the last tablespoon of olive oil. Throw in the asparagus and bacon. Fry for a few minutes until they crisp up lightly. Pour them into your prepared pastry pan on top of the onions, herbs and cheese.
Pour over the prepared egg/cream mixture (it will just come up to the side of the filling, don't stress, this is enough!). Finish with the remaining goats cheese, dolloped across the top, then the final herbs sprinkles.
Pop straight into your preheated oven and bake for 30 minutes or until the egg sets nicely in the center. Once cooked, allow it to sit/cool for 5 minutes before slicing and serving. Leftovers can be stored in the fridge for approx 3-4 days.