Asparagus and Yellow Cheese Quiche with homemade shortcrust pastry

👨‍🍳 Method

For the Wrapping Dough

1. 1
   Put the flour in a bowl.

   Bowl
2. 2
   Add the cold butter in cubes and rub it in with your fingertips, until coarse crumbs form.

   💡The butter must stay cold: butter that melts in your hands gives a hard dough instead of a crumbly one. Work quickly, and if the dough warms up, put it back in the fridge.
3. 3
   Add the egg and cold water and quickly bring together with your hands, without kneading, just until the dough comes together.

   💡Knead as little as possible: long kneading develops gluten, and the dough comes out tough and shrinks in the oven.
4. 4
   Whip the soft butter with the sugar, until pale and fluffy.

   BowlHand mixerorStand mixerorWhisk

   💡Cream the butter soft, at room temperature: cold butter doesn't take in air, and melted butter doesn't hold it.
5. 5
   Wrap in plastic wrap and chill at least 30 minutes.

   Plastic wrapRefrigerator

   💡Chilling firms the butter and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.

To assemble

1. 6
   Preheat the oven to 180°C (355°F).

   Oven

   💡Put things in the oven only once it's reached temperature, after the heating light has gone off: an oven that hasn't reached temperature changes baking times, and the bake burns outside or stays underbaked.
2. 7
   Cut the asparagus into 3 cm pieces.

   KnifeCutting board
3. 8
   Heat the olive oil in a skillet over medium heat.

   StoveFrying pan
4. 9
   Add the asparagus and fry 3 minutes, until it softens.

   Stove

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
5. 10
   Beat the eggs and cream with the nutmeg, salt and black pepper.

   BowlWhisk
6. 11
   Roll out the dough and line 26 cm round pan with it.
7. 12
   Cover the dough with parchment paper and fill with pie weights.

   Parchment paperPie weights
8. 13
   Bake the crust on its own at 180°C (355°F) 10 minutes, until it is lightly golden. Remove the paper and the weights.

   OvenRound pan

   💡Check by the cue (until…), not just the clock: every oven bakes a little differently.
9. 14
   Scatter the cheese and asparagus over the crust and pour the egg mixture on top.
10. 15
    Sprinkle the cheese on top.
11. 16
    Bake at 180°C (355°F) 30–35 minutes, until the filling is set and golden.

    OvenRound pan
12. 17
    Serve hot.