Asparagus Quiche

• Pastry:
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter, cold and cut into 1/2-inch cubes
• 3 1/2 tablespoons ice water*
• Filling:
• 3/4 to 1 pound fresh asparagus spears, cleaned and cut into 3/4-inch pieces (2-2 1/2 cups)
• 3 tablespoons 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

1. Pastry:
2. Combine flour and salt in a food processor bowl with a 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. Add water and mix just until dough comes together.
3. Put dough in a plastic bag and chill 30 minutes.
4. Roll on a lightly floured board and fit pastry into an 11-inch tart pan with removable bottom. Chill until ready to fill.
5. Filling:
6. Blanch asparagus for 4-5 minutes in boiling water, cool in ice water, drain and set aside.
7. Melt butter in a small saute pan over medium heat. Add curry and cayenne pepper; cook one minute. Saute onion in curry butter until soft and most of the moisture has evaporated; set aside to cool.
8. In a small bowl beat eggs, milk and salt.
9. Preheat oven to 375u0b0F.
10. Sprinkle cheese into chilled pastry shell. Spread onion mixture and asparagus over the cheese. Pour egg mixture over the top.
11. Bake 30-35 minutes or until the custard is set and golden.
12. * In a dry climate may have to add a bit more ice water than pie crust recipes call for in order to get the dough to come together.

pastry, flour, salt, unsalted butter, water, filling, unsalted butter, curry powder, ground cayenne pepper, onions, eggs, milk, salt, shredded monterey jack cheese

Taken from www.epicurious.com/recipes/member/views/asparagus-quiche-52826941 (may not work)