Asparagus Quiche

A favorite from the menu at Gautreau's

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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

breakfast

Beginner

New Orleans, French

A favorite from the menu at Gautreau's 

  1. 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.
  2. In a medium sauté pan melt the butter, and slowly sweat the garlic, shallots, asparagus, thyme until tender.
  3. Cool. Mix the eggs and heavy cream in a bowl. Add the asparagus mixture, salt, pepper, parsley and chives.
  4. Pour into the crust. Bake at 325 F for 50 minutes to an hour. Should look set when done.