Asparagus Quiche

Ingredients

• 1.25 cups all-purpose flour
• 0.5 tsp fine salt
• 8 tbsp unsalted butter – cut into small cubes
• 4 tbsp ice water
• 16 ounces asparagus – trimmed and cut into 1-inch pieces
• 3 each large eggs
• 1 cup heavy cream
• 0.5 cup whole milk
• 4 ounces Gruyère cheese – shredded
• 0.75 tsp kosher salt
• 0.25 tsp black pepper – freshly ground
• 0.125 tsp ground nutmeg

Instructions

1. In a bowl, whisk the all-purpose flour and fine salt to combine.
2. Cut in the unsalted butter with a pastry cutter or fingertips until the mixture resembles coarse crumbs with pea-size bits.
3. Drizzle in the ice water, tossing just until the dough holds together when pressed. Form into a disk, wrap, and chill 30 minutes.
4. Preheat the oven to 375°F (190°C). Set a 9-inch tart pan with removable bottom on a baking sheet.
5. On a sheet of parchment, roll the chilled dough into a 12-inch round. Lift it into the pan, press into corners, and trim the edge. Prick the base all over with a fork, line with parchment, and fill with pie weights.
6. Blind-bake until the edges are set, 15 minutes. Carefully remove weights and parchment; continue baking until the base looks dry and lightly golden, 5–8 minutes. Let cool slightly.
7. Bring a pot of water to a boil. Add the asparagus and cook until bright green and just tender, 2–3 minutes; drain and pat dry.
8. In a bowl, whisk the large eggs, heavy cream, whole milk, kosher salt, black pepper, and ground nutmeg until smooth; stir in the Gruyère cheese.
9. Spread the blanched spears evenly in the tart shell, then pour in the custard, nudging to distribute evenly.
10. Bake until the quiche is puffed at the edges and the center is just set with a slight wobble, 30–35 minutes. Cool 10–15 minutes before unmolding and slicing. Serve warm or at room temperature.