This Creamy Asparagus Quiche celebrates spring by allowing the asparagus to shine in a cheesy egg filling with a buttery crust.
Look for organic and palm oil-free butter if you can. Buying organic means you are supporting farms that do not use damaging pesticides and fertilizers.
Preheat the oven to 400°F. Add the flour, butter, brown sugar and salt to a high-powered blender or food processor and blend on high until butter starts to break down.
While the blender is on, add the cold water and watch as your dough comes together. As soon as your dough is formed, turn the blender off and turn the dough into a 9.5 inch dish.
Press the dough into the dish, moving outward and up the side of the dish, keeping the thickness as even as possible. Use your thumb and forefinger to pinch the dough up the sides of the dish to form an outer crust as well.
Bake without the filling for 10-15 minutes until the crust is firm.
Bring oven temperature down to 325°F and bring 10 cups of water to a rolling boil in a large pot.
Prep your vegetables by peeling and mincing your garlic, peeling and dicing your shallots, and snapping the rough ends off of your asparagus.
Once your large pot of water is boiling, carefully lower the asparagus into the boiling water and blanch for 5 minutes until tender. Remove the asparagus from the water and set aside to cool and dry.
In a large mixing bowl, whisk together eggs, milk, salt, pepper, and nutmeg until smooth.
Add the garlic and about half of the diced shallot. Grate the cheese into the mixture and fold with a spatula to combine.
Add the filling to the crust and use your spatula to spread it out so you have an even layer throughout.
Place the asparagus on top and sprinkle on the remaining shallot.
Bake for 55-60 minutes until filling is firm and the edges of the crust are flakey. Enjoy!
For a quicker quiche, you can easily buy pre-made pie crust and use it in place of the homemade quiche crust.