Photography by Angie Norwood Browne
1 cup butter, very cold, cut into 1/2″ cubes
2 1/2 cups All Purpose Flour
1/2 t salt
1/2 t white vinegar
6-8 T ice water
1 lb / 1 large bunch fresh asparagus
1 shallot, cut into small pieces
3 cloves of garlic, minced
1/2 cup mozzarella cheese, sliced or grated
1/4 cup parmesan cheese, grated
1 cup milk (I used nonfat, but you can use any)
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon fresh nutmeg
1. Add butter to flour and salt, with your fingers, break up butter into pea-sized pieces, but be careful not to make the pieces too small and/or melted.
2. Slowly add vinegar, then ice water and tablespoon by tablespoon until they are combined and the dough JUST starts to come together.
3. Wrap the dough in plastic wrap and refrigerate for a half hour or so.
4. Mean while, sauté the garlic and shallots with a little oil until soft, but not browned. Add the asparagus and cook lightly, but not until soggy. Set aside.
7. Preheat the oven to 400
5. Roll out dough and line a pie pan with dough.
6. Dock the dough (poke a lot of little holes in the dough) and cook the pie shell for 10 min or so until just barely set. Remove and let cool slightly.
7. While the dough is cooking and cooling, whisk the custard ingredients together.
8. Line the pie shell with layers of the filling ingredients (except parmesan cheese). 3 layers (shallots, cheese, asparagus, shallots, cheese asparagus etc).
9. Top the quiche with grated parmesan cheese
10. Fill the pan with the custard filling, and return to the oven
11. Cook the quiche for 45 min or so, (depending on how thick the quiche is). It should be brown on top and measure 165 deg in the center when done.
12. Let sit for 10-15 min before cutting.
Food styling and recipe by Emily Browne