Asparagus Quiche

By BlueSchmoo

Ingredients

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 6 Tablespoons Challenge Unsalted Butter, cold and cut into 1/2-inch cubes
• 3 1/2 Tablespoons ice water
• 3/4 - 1 pound fresh asparagus spears, cleaned and cut into 3/4-inch pieces (2-2 1/2 cups)
• 3 Tablespoons Challenge 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

Details

Servings 6
Preparation time 40mins
Cooking time 75mins
Adapted from challengedairy.com

Preparation

Step 1

Pastry
Step 1
Combine flour and salt in a food processor bowl with 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.

Step 2
Add water and mix just until dough comes together. Put dough in a plastic bag and chill 30 minutes.

Step 3
Roll on a lightly floured board and fit pastry into an 11-inch tart pan with removable bottom. Chill until ready to fill.

Filling
Step 1
Blanch asparagus for 4-5 minutes in boiling water, cool in ice water, drain and set aside.

Step 2
Melt butter in a small sauté-pan over medium heat. Add curry and cayenne pepper; cook one minute. Sauté onion in curry butter until soft and most of the moisture has evaporated; set aside to cool.

Step 3
In a small bowl beat, eggs, milk and salt.

Step 4
Preheat oven to 375°F. Sprinkle cheese into chilled pastry shell. Spread onion mixture and asparagus over the cheese. Pour egg mixture over the top. Bake 30-35 minutes or until custard is set and golden.