Asparagus Quiche
A favorite from the menu at Gautreau's
1 ¼ Cup Flour
8 Tbsp. Cold Butter, cut in cubes
¼ Tsp. Salt
4 Tbsp. Ice Water
4 Eggs
1 ½ Cups Heavy Cream
1 Bunch Asparagus, thinly sliced
1 Tsp. Garlic, chopped
1 Tsp. Shallots, chopped
1 Tsp. Thyme, chopped
1 Tsp. Parsley, chopped
1 Tsp. Chives, thinly sliced
1 ½ Tsp. Salt
½ Tsp. Black Pepper
1 Tbsp. Unsalted Butter
A favorite from the menu at Gautreau's
- To make the crust, combine the first 3 ingredients in a food processor. Pulse until coarse crumbs form. Slowly drizzle in ice water until a ball forms. Chill and roll to fit a 9 inch pie pan.
- In a medium sauté pan melt the butter, and slowly sweat the garlic, shallots, asparagus, thyme until tender.
- Cool. Mix the eggs and heavy cream in a bowl. Add the asparagus mixture, salt, pepper, parsley and chives.
- Pour into the crust. Bake at 325 F for 50 minutes to an hour. Should look set when done.
