The Way The French Do It ~ Asparagus & Mushroom Quiche

• 2 cups all purpose flour
• 1/2 teaspoon salt
• 1 3/4 sticks unsalted butter chilled, cut into 1/2-inch cubes
• 1/2 cup cold water
• 1 1/2 tablespoons unsalted butter or olive oil
• 1 clove garlic fresh, minced
• 1 1/2 cups mushrooms sliced and sauteed and drained very well.
• 1/2 red bell pepper diced
• 18 asparagus spears lower ends of stalks removed and cut into 1" pieces
• 8 asparagus stalks cut to length that is half the diameter of pan for decoration
• 1 3/4 cups cream milk or half & half
• 6 extra-large eggs large
• 1 cup grated Gruyere cheese coarsely
• 1 cup emmentaler cheese coarsely grated, or Jarlsburg
• 1/4 cup grated Parmesan cheese finely
• 1/2 teaspoon dried dill or 1 tablespoon fresh dill
• 1 pinch nutmeg
• 1 pinch cayenne pepper optional
• salt
• pepper

1. Blend flour, salt, and butter in a food processor by pulsing on and off until a coarse meal forms. Add the water a bit a little at a time and give the dough a few pulses until the dough just begins to come together.
2. Remove the dough from the food processor, forming into ball and then flattening into a round disk. Wrap in wax paper or plastic wrap and chill for 1 hour.
3. Roll out dough on lightly floured surface to a 14-inch round. Transfer dough to pan, pressing onto bottom and up sides of pan; trim any excess dough. Pierce the bottom of the crust with a fork in a number of places to allow the steam to vent. Chill for 10 minutes in the freezer.
4. Preheat oven to 450u0b0F.
5. Remove the crust from the freezer. Take a large piece of parchment paper and gently press it onto the crust, fill with pie weights or dried beans and bake for 15 minutes. Remove paper and weights and continue to bake until it begins to get a golden color, about 7- 10 minutes. Allow to cool until warm.
6. For the filling:
7. Melt butter in a skillet over medium heat. Add shallots, garlic and red pepper and saute until soft, about 2 minutes. Toss with cooked mushrooms; sprinkle with salt and pepper and set aside.
8. Preheat oven to 375u0b0F.
9. Place cooled crust still in pan on a baking sheet. Drain mushroom mixture if needed and then scatter over bottom of crust. Cover the mushroom mixture with half of the cheese, arrange uncooked asparagus on top of cheese and then scatter the remaining cheese over the asparagus. Whisk cream, eggs, dill, nutmeg, and cayenne pepper in medium bowl. Season well with salt and pepper to taste.
10. A word about the egg custard mixture:
11. I use Julia Child's basic quiche custard master recipe, which is 3 extra large eggs and then enough cream to make 1 1/2 cups. The measurements that I have used above are what I use for the deep fluted tin that I make my quiches in. You can adjust the amounts according to you pan size using Julia's master formula.
12. Pour egg mixture into the tart pan and sprinkle with Parmesan cheese.
13. Bake quiche for 35 minutes until the top is just about set. Arrange 6-8 asparagus spears on top of quiche and continue to bake for another 25-30 minutes, until the custard is set (if edges begin to brown too quickly, cover with foil). Cool to room temperature, cover and chill for 24 hours.
14. To serve, heat in a 350 u0b0F oven for 30 minutes or heat slices in a microwave for a minute or so depending on your microwave.

flour, salt, butter, cold water, unsalted butter, clove garlic, mushrooms, red bell pepper, lower, stalks, cream milk, eggs, gruyere cheese, emmentaler cheese, parmesan cheese, dill, nutmeg, cayenne pepper, salt, pepper

Taken from www.yummly.com/recipe/The-Way-the-French-Do-It-_-Asparagus-_-Mushroom-Quiche-1674889 (may not work)