Grilled Asparagus And Feta Quiche

• 3 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons granulated sugar
• 1 pound unsalted butter, cut into small cubes, kept cold
• 1 cup ice water
• 12 eggs
• 24 ounces heavy cream
• 24 ounces whole milk
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1/2 pound grilled asparagus, cut into 1-inch pieces
• 2 cups fresh arugula
• 3/4 cup crumbled feta cheese

1. Place flour, salt and sugar into the stand mixer with the paddle attachment.
2. Mix on low.
3. Add the butter into the dry ingredients and mix for 30 seconds.
4. Take the ice out of the water.
5. While the mixer is running on low, slowly pour the water into the dry ingredients until all the mixture has come together.
6. All of the water may not be needed.
7. Turn the mixer up to medium and mix for 15 seconds.
8. Take the dough out of the mixer and place it on a lightly floured surface.
9. Kneed the ball of dough until it is one solid piece.
10. With a rolling pin, roll the dough out to 1/4-inch thick.
11. Try to keep the dough in a circle shape and make sure that it is large enough to put in the quiche pan.
12. Once it is rolled out, place the dough in the spring form pan and press it to the sides and the bottom of the pan.
13. Make sure not to stretch the dough to thin or poke holes in it.
14. Trim the top of the dough even with the top of the pan and use any scraps to fill in holes that were made.
15. Place the quiche shell in the freezer until frozen.

allpurpose, salt, sugar, butter, water, eggs, heavy cream, milk, salt, ground black pepper, grilled asparagus, fresh arugula, feta cheese

Taken from www.foodrepublic.com/recipes/grilled-asparagus-and-feta-quiche-recipe/ (may not work)