This morning I pretended I was a French chef making pastry and quiche with fancy cheese and asparagus.
Recipe (from my French cookbook)
1 3/4 cup flour
3 1/2 oz butter (thats a whole stick minus one tablespoon)
2 tablespoons iced water
5 1/2 oz asparagus spears, woody ends trimmed and cut into bite sized pieces (I think I used about a pound)
1/2 cup pouring cream (I used half and half because I had some on hand)
1/3 cup grated gruyere cheese
5 oz artichoke hearts, quartered
1/2 cup grated cheddar cheese
1. To make the pastry, sift flour into a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the center and add iced water. Mix with a flat-bladed knife, using a cutting action, until the mixture comes together in beads. Add a little more water if the dough is too dry. I added about 2 more tablespoons water. Turn out onto a lightly floured work surface and gather into a ball. Cover with plastic wrap and refrigerate 20 minutes.
2. Preheat the oven to 375 degrees. Roll out the pastry between two sheets of baking paper (I used wax paper) to fit a shallow 10 inch tart/flan pan. Lift the pastry into the tin and press it well into the sides. Trim off any excess. Refrigerate another 20 minutes. Cover the crust with baking paper, fill evenly with baking beads or uncooked rice and bake for 15 minutes or until the pastry is dried out and golden. Remove the paper and beads and cool. Reduce the oven to 350 degrees.
3. To make the filling, blanch the asparagus in a saucepan of boiling salted water (I left the cut asparagus in the boiling water for 2 minutes and then removed it). Drain, then refresh in ice-cold water. Lightly beat the eggs, cream and gruyere cheese, then season with salt and pepper to taste. Spread the artichoke hearts over the cooled pastry along with the asparagus. Pour the egg and cream mixture over the veggies and sprinkle with the cheddar cheese. Bake for 25 minutes or until the filling is set.