Spinach and Asparagus Quiche

This recipe is my take on recreating the quiches I grew to love while living in France.  It has a buttery, flaky crust that melts in your mouth and a soft, creamy filling, chock full of fresh vegetables.

I use Ina Garten’s crust recipe:

Makes 2 crusts

9 tablespoons very cold, unsalted butter
5 tablespoons very cold vegetable shortening (Ina prefers Crisco)
3 cups all-purpose flour
1 teaspoon Kosher salt
1 tablespoon sugar
1/3 cup very cold water

1.  Dice the butter.  Once diced, place it in the freezer.  Place the water and shortening in the freezer.

2.  Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade.  Pulse a few times to mix the ingredients.  Add the butter and shortening. Pulse 8 to 12 times, or until the butter is the size of peas.  With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball.

3.  Dump the dough onto a lightly floured board and roll into a ball. Wrap the ball in plastic wrap and refrigerate for 30 minutes.

4.  Cut the dough in half.  On a well-floured board, roll one piece into a circle, rolling from the center to the edge.  Turn and flour the dough, as necessary, to ensure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan.

My favorite filling is:

3 eggs

3/4 cup half and half

3/4 cup grated gouda

1/2 tsp salt

1/4 tsp pepper

1/2 cup chopped, blanched asparagus

1/2 cup cooked, drained spinach

1/2 cup carmelized onions

Bake at 350 for 45-55 minutes until just set.


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