Quail egg and caramelised onion quiche

Instructions

1. Heat the olive oil and butter in a wide, heavy–based saucepan over low heat. Add the sliced onions and cook, stirring every 15 minutes, for about 90 minutes or until cook to a mid-brown jammy deliciousness. Don't add any salt or sugar here, just let heat and time do its work.
2. Preheat the oven to 200˚C.
3. Use the pastry sheets to line the base and sides of a 22 cm non–stick quiche tin. Prick the pastry all over with a fork, then cover with a piece of baking paper and fill with baking beads or dried beans. Bake for 5 – 8 minutes or until dry. Remove from the oven and set aside.
4. Combine the crème fraiche and hen's eggs in a bowl, then season generously with salt and pepper. (Another place not to be shy, nobody makes friends with a bland quiche. I'm talking a large pinch of sea salt and 10 grinds of the grinder at least.)
5. Spread the caramelised onion mixture over the base of the tart shell, then season with a pinch of salt. Scatter over the cheese, then pour the egg mixture over the top. Crack the quail eggs on top and season the generously with salt and pepper.
6. Place on a baking tray and bake for 20 - 25 minutes watching it like a hawk in the last 10 minutes of cooking. The pastry should be golden and the filling should be a little wobbly in the middle.
7. When the quiche is nearly ready, for the asparagus, melt the butter in a large frying pan over medium heat. Add the garlic and cook until fragrant. Add the asparagus and wine and cook for 5 - 7 minutes, shaking the pan frequently. Remove from the heat, add a squeeze of lemon and salt and pepper to taste.
8. Serve the asparagus on top of the quiche and enjoy!