Springtime Quiche

I am starting to dig out the springtime recipes from my recipe book and cookbooks!  It's time for some refreshing recipes with ingredients that are available now.

First the crust.  Since I don't make a lot of pastry crusts, 

consider this one "rustic" looking when it's done!

OK?

1 C flour
1/4 tsp. salt
1/3 C butter (cold, cut into pieces)
2 Tbl. cold cold water

Combine the flour and salt, add the pieces of cold butter.

Use a pastry thingy to cut the butter into the flour until you have course crumbs.  

Work quickly so the butter stays nice and cold.

Sprinkle in the cold water a little at a time just until the flour is moistened.  Dust some flour on the counter, shape the dough into a ball, then flatten into a disk.  See those pieces of butter in the dough--

that, my friends, is a GOOD thing.

Now roll out the dough into a 12 inch circle about 1/8 inch thick.  

Place in the pie pan and crimp the edges.
Rustic looking, don't you think??

For the filling you will need 2 C of shredded cheese 

(cheddar, cojack, jack, whatever you like), Ham, 

4 eggs, 1 1/2 C milk or half & half, salt, pepper, and a few asparagus spears.

Put the cheese on the bottom of the crust, top with the ham, then arrange the asparagus spears in a spoke pattern on top of the ham.

Whisk together the eggs, milk, salt & pepper in a bowl..  Pour egg mixture over everything -- slowly -- so you don't mess up this beautiful creation.  Into a pre-heated 400 degree oven for 40 - 45 minutes.

If the edges of the quiche crust start to brown too much before cooking time is up, 

shield the edges with some aluminum foil.  

The quiche is done when it's puffed up and set in the center.  

Let it stand for 10 minutes before serving.

Cut the quiche into wedges and serve.  

Enjoy friends!

yum, Yum, and YUM!