Asparagus Quiche

15 ingredients
1 steps

Ingredients

  • Pastry:
  • 1 1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 6 tablespoons unsalted butter, cold and cut into 1/2-inch cubes
  • 3 1/2 tablespoons ice water*
  • Filling:
  • 3/4 to 1 pound fresh asparagus spears, cleaned and cut into 3/4-inch pieces (2-2 1/2 cups)
  • 3 tablespoons unsalted butter
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon ground cayenne pepper
  • 1 cup chopped onions
  • 4 large eggs
  • 3/4 cup milk
  • 1 teaspoon salt
  • 5 ounces (1 1/4 cups) shredded Monterey Jack cheese

Directions

  1. 1
    {"0":"Pastry:","2":"Combine flour and salt in a food processor bowl with a steel blade and blend for 8 seconds (or whisk together in a large bowl). Cut in butter by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal. Do not over blend. Add water and mix just until dough comes together.","4":"Put dough in a plastic bag and chill 30 minutes.","6":"Roll on a lightly floured board and fit pastry into an 11-inch tart pan with removable bottom. Chill until ready to fill.","8":"Filling:","10":"Blanch asparagus for 4-5 minutes in boiling water, cool in ice water, drain and set aside.","12":"Melt butter in a small saute pan over medium heat. Add curry and cayenne pepper; cook one minute. Saute onion in curry butter until soft and most of the moisture has evaporated; set aside to cool.","14":"In a small bowl beat eggs, milk and salt.","16":"Preheat oven to 375\u00b0F.","18":"Sprinkle cheese into chilled pastry shell. Spread onion mixture and asparagus over the cheese. Pour egg mixture over the top.","20":"Bake 30-35 minutes or until the custard is set and golden.","22":"* In a dry climate may have to add a bit more ice water than pie crust recipes call for in order to get the dough to come together."}

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