Asparagus Quiche

By Totlxtc

Recipe courtesy Susan Mason

Ingredients

• 1 1/2 cups instant flour (recommended: Wondra)
• 1/2 cup unsalted cold butter, cut into pieces
• 3 tablespoons vegetable shortening
• 1/3 cup ice water
• 1/2 teaspoon salt
• All-purpose flour, for dusting
• 3 large eggs
• 1 1/2 cups heavy cream
• 1/4 cup chopped fresh parsley leaves
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 2 tablespoons butter
• 7 to 8 stalks asparagus, bottoms trimmed
• 1/2 cup grated Gruyere

Details

Servings 8

Preparation

Step 1

Put flour in a large bowl. Using 2 knives or a pastry cutter, cut the butter and vegetable shortening into the mixture until it resembles coarse meal. Add the ice water and salt to the mix until the dough comes together. Form the dough into a ball. Wrap in waxed paper and refrigerate for 2 hours.

Roll out the pastry on a floured surface; about 1/4-inch thick. Fit into a 9-inch quiche pan. Poke a few holes with a fork at the bottom of the dough. With the same fork press around the edges to finish. Refrigerate for 1 hour.

Preheat the oven to 425 degrees F.

Prick the bottom of the pie shell liberally with a fork. Place another small pan inside to help set the sides while baking, or place a sheet of foil in the shell and fill with beans, rice or pie weights. Bake for 7 to 8 minutes, until the pie shell begins to feel firm.