Asparagus and Goat Cheese Quiche with Caramelized Onions

Made this for Father's Day today, and it was extraordinary. Got the recipe here, and made it pretty much exactly as it said, which I don't usually do (except, I used a pre-made crust, because I don't have a pie pan, so I needed something to put it in).

For the crust:

• 1 cup of white flour
• 1/4 tsp salt
• 1/2 tsp freshly grated nutmeg
• 1/4 cup unsalted butter, cubed
• 3 tbsp ice cold water

For the filling:

• 1 tsp extra virgin olive oil
• 1 medium onion, halved and thinly sliced
• Pinch of black pepper
• 1 cup asparagus, chopped into 1 inch pieces
• 2 cups of spinach
• 1/2 cup brussels sprouts, halved and thinly sliced
• 1/2 cup sliced mushrooms
• Goat cheese
• 1 egg
• 2 egg whites
• 1 cup low-fat milk
• 1/2 tsp freshly grated nutmeg
• 1/4 cup chopped chives

Directions:

1. (For crust) Begin by combining the flour, salt and nutmeg in a bowl. Mix the butter into the flour mixture until there are pea-sized (or smaller) pieces of butter. Gradually pour the water in, one tablespoon at a time while stirring the mixture. Grasp the dough (still in the bowl) and mix with your hands, gently. Place dough on heavily floured countertop, and flour your rolling pin. Roll it out gently until it's about 1/4 inch thick and large enough for you pie pan. I used a fluted dish and pressed the dough into the flutes. Dock the bottom of the crust with a fork to prevent it from bubbling up while it's cooking. Bake in a 400 degree oven for 10 minutes.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and season with a pinch of pepper. Stir and spread out to cook until they start to caramelize, about 3 minutes. Add the brussel sprouts, stir to combine and cook for about another 3 minutes. Add the mushrooms and asparagus and cook over medium heat until the asparagus is fork tender.
3. Whisk together egg, egg whites, milk, chives and nutmeg. Spread the vegetable mixture in the bottom of the prepared crust. Sprinkle goat cheese to taste. Pour egg mixture over top.
4. Bake at 350 degrees, uncovered until set and a knife inserted in the center comes out clean, about 40 minutes. Let quiche rest at room temperature for 10 minutes to settle and serve.