Asparagus Quiche

The weather last week was quite Spring-like, so I decided to make some Asparagus Quiche! (Although the weather as I am writing this is decidedly not spring-like.)
Quiche, as I am sure you all know, is a French dish that is at the intersection of Frittata and custard tart. It has a pastry shell and is filled with a savory egg based custard. The traditional Quiche Lorraine has bacon and gruyère, but I made this quiche vegetarian with asparagus, onions, and gruyère.

First I browned the onions in olive oil with some red thai curry paste.

And then I added the garlic and cooked it for about 30 seconds.

And then I added the asparagus (first I cooked the stalks, and then I added the tops, because the tender tops cook more quickly)

To cook the asparagus I added some water to the pan and let the asparagus simmer until it was soft, adding water as necessary. I wanted it to be soft rather than al dente to meld better with the texture of the custard.

Then I made the custard with 5 eggs and a cup of milk. I then added about a cup of freshly grated gruyère as well as some salt and pepper (and a little bit of chili pepper).

I poured the custard into my blind baked pastry dough, and added the asparagus to it.

I then baked the quiche for about 20-30 minutes.

The quiche was quite tasty, although it could have used either a bit more salt or some more cheese. I served with a bright salad to contrast with the butteryness of the crust.