Spring Asparagus Quiche

For the crust:
Whisk together flour, salt, and sugar in a medium bowl. Add butter and work quickly into flour using your fingers or a pastry cutter. Stop mixing when buttery bits are about pea-sized.

In a separate small bowl, whisk together egg yolk, milk, and cream. Make a well in the flour mixture and pour in liquid. Using a fork, combine the liquid into the flour, making sure that all flour bits get moistened. Dump the dough onto a floured surface and sprinkle generously with more flour. Dough will be quite sticky. Press dough into a disc about 1 1/2″ thick and wrap in plastic wrap. Let rest in the fridge while you prepare the filling.

For the filling:
Melt butter in a frying pan over medium heat. Add asparagus, green onions, and mushrooms and sauté until asparagus is bright green and mushrooms have softened slightly, about 5 minutes. Remove pan from heat and set aside.

In a medium bowl, combine eggs, milk, heavy cream, salt, and pepper and mix well. Grate cheese and set aside.

To assemble the quiche:
Preheat oven to 375°F. Remove dough from refrigerator and unwrap disc onto a well-floured surface. Flour a rolling pin and gently roll dough into a circle about 11″ in diameter, flipping once and re-flouring the surface as needed throughout the rolling process. Carefully lift dough into a 9″ pie plate. Trim dough so that about 1/2″ hangs over the edge. Tuck this 1/2″ of dough under and shape edges with your fingers into scallops.

Pour vegetables into the crust and spread out evenly. Sprinkle about half of the cheese into the crust. Then, pour the egg mixture into the crust and add the remaining cheese.

Carefully place quiche into the oven and bake for 50-55 minutes or until crust has browned, quiche has puffed up, and only a slight jiggle remains when pie plate is gently shaken. Remove quiche from oven and allow to cool for at least 1 hour.

You can serve this hot or cold, but I greatly prefer it hot.

Adapted from Joy the Baker.