asparagus quiche

with a wheat crust. yum!

Pie Crust

1 c. flour
1/2 tsp salt
1/3 c. crisco (or lard, if you prefer)
2 tbsp. water

you can use your own, or buy one, but i really think that this crust makes the dish as good as it is. it is so flaky, but because of this, it can be really hard to handle.

Mix the flour and salt. Cut the crisco in with a pastry blender (a fork will work fine if you don't have one). If you're using wheat flour like i did, add about 1-2 tbsp of vegetable oil too and mix in with a fork. Sprinkle with the water and mix with a fork until all flour is moistened. Gather the dough innto a ball and turn over onto your work surface. flour your rolling pin liberally and re-flour it often as you're rolling the dough. also, roll it out on parchment paper to make it easier to transfer to the pie tin. Roll out to about 1/8 inch thickness then place the pie tin upside down in the center. slide your hands under and holding it on top and bottom, flip it over. form the crust in the pan and cut the edges. with what's left at the top, use your finger and thumb to flute the edges. there will mostly likely be a few rips and holes in the crust, so take spare dough that was cut off the edges to patch it up before you bake it. bake at 475 degrees F for 8-10 minutes. check often to make sure the crust is not bubbling up with air pockets. Let cool before adding filling.

Asparagus Quiche

1 lb asparagus
2 tbsp butter
1 pie crust
4 eggs, beaten
3/4 c. cream
1 1/4 c. milk
1/4 tsp. dried dill weed
salt and pepper to taste

Clean asparagus and snap the hard ends off. Cut into inch-long pieces and saute in butter to remove some moisture. Asparagus should be tender and green, not soft. Place the asparagus in the bottom of the crust.

Mix the eggs, cream, milk, dill weed, salt, and pepper. Fill the crust and bake at 375 degrees F for 30-40 minutes or until a knife inserted into the center comes out clean. Cool for 10 minutes before cutting and serving. Can also be served room temperature.