Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus more for dusting
  • 1/2 teaspoon (3g) salt
  • 1/2 cup (113g) unsalted butter, very cold and cut into small cubes
  • 1/4 cup (60ml) ice water
  • 1 tablespoon (15ml) olive oil
  • 1 pound (450g) asparagus, trimmed and cut into 1-inch pieces
  • 1 shallot, finely chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon (3g) salt
  • 1/4 teaspoon (1g) black pepper
  • 4 large eggs
  • 1 1/2 cups (355ml) heavy cream
  • 1/4 cup (60ml) whole milk
  • 1/4 teaspoon (1g) ground nutmeg
  • 1 cup (100g) Gruyere cheese, shredded
  • Fresh chives, for garnish (optional)

Instructions:

  1. Make the Dough: Combine flour and salt. Cut in cold butter using a food processor or pastry blender until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Pre-bake the Crust (Blind Bake): On a lightly floured surface, roll out the dough to fit the pie dish. Transfer to the dish, trim edges, and crimp. Line the crust with parchment paper and fill with pie weights. Bake at 375°F (190°C) for 15 minutes. Remove weights and paper, and bake for another 5-7 minutes, or until lightly golden.
  3. Prepare the Filling: Heat olive oil in a large skillet over medium heat. Add asparagus and shallot, season with salt and pepper, and sauté until asparagus is tender-crisp, about 5-7 minutes. Stir in garlic during the last minute.
  4. Make the Custard: In a large bowl, whisk together eggs, heavy cream, milk, and nutmeg. Season with salt and pepper.
  5. Assemble the Quiche: Sprinkle half of the Gruyere cheese evenly over the bottom of the pre-baked crust. Arrange the sautéed asparagus mixture over the cheese. Pour the custard mixture over the asparagus. Sprinkle with the remaining Gruyere cheese.
  6. Bake the Quiche: Bake at 350°F (175°C) for 45-55 minutes, or until the custard is set and the top is golden brown. The center should be just set; a slight wobble is okay.
  7. Cool and Serve: Let the quiche cool for at least 15 minutes before slicing and serving. Garnish with fresh chives, if desired.