by Sarah Steimer
For the crust:
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 8 tablespoons (1 stick) cold unsalted butter, cut into pieces
- 2 tablespoons ice water, plus more if needed
Pulse the flour, salt and sugar in a food processor to combine. Add the butter and pulse until the mixture resembles coarse meal. Add 2 tablespoons of ice water and pulse until the dough is crumbly but can hold together when squeezed with fingers. If the mixture is too dry, add more water, 1 tablespoon at a time.
Remove the dough from the processor and form into a disk about an inch thick. Wrap in plastic wrap and refrigerate for at least 1 hour.
Once ready, let the dough sit at room temperature for about 10 minutes before rolling out. Turn the dough out onto a lightly floured surface. Flour a rolling pin and roll the dough out to about a 14-inch round. Carefully lift the dough into a 9-inch pie dish. Fit into the bottom and sides of the plate and pinch the edges to form a crimped crust.
For the filling:
- 1 tablespoon butter OR olive oil
- 1 leek (white and light green parts only), halved, thinly sliced and washed
- salt and pepper
- 1 pound asparagus, tough ends removed and thinly sliced on a diagonal
- 4 large eggs
- 1 1/2 cups half-and-half
- pinch ground nutmeg
- 1 cup (4 ounces) shredded Gruyere cheese
Preheat the oven to 350 degrees and place a rack in the lowest position in the oven.
Heat butter or oil in a large saute pan. Once hot, add leek and asparagus, seasoning with salt and pepper. Cook until the asparagus is tender-crisp, about 6-8 minutes. Let cool.
In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, 1/2 teaspoon pepper and nutmeg.
Place the cheese into the pie crust, followed by the asparagus-leek mixture. Pour the egg mixture overtop.
Bake for 50-60 minutes, rotating halfway through. A knife inserted into the center of the quiche should come out clean. Let the quiche sit for about 10-15 minutes before serving.
Makes about 6 servings.
Recipe from: Martha Stewart