Asparagus and Cheese Quiche
Asparagus and Cheese Quiche
Ingredients
- 1 1/4 cups (310 ml) unbleached all-purpose flour
- 1 pinch salt
- 1/2 cup (125 ml) butter, chilled and cut into small pieces
- 1/3 cup (75 ml) cold milk (approximately)
- 1 onion, finely chopped
- 2 tablespoons (30 ml) olive oil
- 1 lb (454 g) asparagus, trimmed and cut into 1-inch (2 1/2-cm) lengths (keep the tips whole)
- 1/2 cup (125 ml) chicken broth
- 4 eggs, lightly beaten
- 1 cup (250 ml) milk
- 4 oz (115 g) Valbert cheese, trimmed of rind and grated (about 1 cup)
- Salt and pepper
Instructions
- In a food processor, pulse the flour and salt until combined. Add the butter and pulse for several seconds until the butter is the size of peas. Add the milk. Pulse for several seconds more until the dough just begins to hold together, adding more milk if necessary. Remove the dough and shape into a disc.
- On a floured surface, roll the dough into a thin circle, about 28 cm (12 inches) across. Line a 25-cm (10-inch) quiche pan with the dough. Trim and flute or crimp the edges. Refrigerate for 30 minutes.
- With the rack in the lowest position, preheat the oven to 190°C (375°F).
Asparagus and Cheese Quiche