Ingredients:
FOR THE CRUST:
200g (1 1/2 cup) all-purpose flour
100g (1 stick ) unsalted butter, cut into small pieces
pinch of salt
5 tablespoons of very cold water (you made need a little more to combine the crust)
1. Combine the flour, cut up pieces of butter, salt and mix in a food processor, add the ice water till the dough comes together.
2. Once it it combined, remove from the processor and kneed on a floured surface. Roll out into a circle and place into a tart pan then into the refrigerator for about 30 minutes. It is important that the dough cool.
3. Preheat your oven to 175C (350F). When the oven is up to temperature, remove the crust from the refrigerator, dock the the crust (prick it with a fork), this will prevent it from bubbling up. Place aluminum foil on the crust and fill with dry beans.
4. Place this into the oven and bake for about 15 minutes, then remove from the oven and remove the alum foil and beans. Return the crust to the oven to bake another 5 to 10 min till it begins to change color. Remove when done.
5. Fill the blind bake crust with the filling ingredients. Mix the custard and pour onto the quiche and place into the oven for about 35 to 40 minutes.
FOR THE FILLING:
Asparagus, blanched and cut into small pieces, 1 bunch
Salt and Pepper to taste
Gruyere cheese, cut into small pieces - 100g (3.5 oz),
a few grates of fresh nutmeg
2 pieces of green onion (scallion), cut into small pieces
Meanwhile prepare the custard, I got this recipe from a French friend of mine and it works perfect every time.
FOR THE CUSTARD:
2 whole eggs
2 egg yolks
fresh parsley chopped
green onion, chopped
nutmeg
125 ml (1/2 cup) milk
125 ml (1/2 cup) heavy cream
Whisk together, and pour over the quiche filling in the crust and bake.