Asparagus and Cheese Quiche | RICARDO

Ingredients

• 1 1/4 cups (310 ml) unbleached all-purpose flour
• 1 pinch salt
• 1/2 cup (125 ml) butter, chilled and cut into small pieces
• 1/3 cup (75 ml) cold milk (approximately)
• 1 onion, finely chopped
• 2 tablespoons (30 ml) olive oil
• 1 lb (454 g) asparagus, trimmed and cut into 1-inch (2 1/2-cm) lengths (keep the tips whole)
• 1/2 cup (125 ml) chicken broth
• 4 eggs, lightly beaten
• 1 cup (250 ml) milk
• 4 oz (115 g) Valbert cheese, trimmed of rind and grated (about 1 cup)
• Salt and pepper