Asparagus and Gruyère Quiche

Ingredients for 6 servings:

• 225 g flour
• 1 pinch of salt
• 100 g butter, very cold, diced
• 1 egg yolk
• Water, ice cold
• 350 g asparagus, green
• 100 g cheese (Gruyère, 75 g diced, 25 g grated)
• 3 shallots, diced
• 3 eggs
• 150 ml milk
• 100 ml double cream
• 1 tbsp parsley, chopped

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Sift together the flour and salt. Knead in the butter by hand. Add the egg yolk and enough ice water to make a soft dough. Knead briefly and chill for at least 30 minutes. Roll out the dough and line a quiche dish with it. Chill for at least 30 minutes. Prick all over with a fork and bake blind at 200°C for 15 minutes. Cut the asparagus into 2cm pieces, reserving the tips. Blanch the asparagus pieces for 5 minutes, then add the tips and blanch for another 2-3 minutes. Sauté the shallots, then add them to the quiche dish along with the asparagus and diced Gruyère. Whisk together the eggs, milk, double cream, and parsley and season generously with salt and pepper. Pour over the asparagus and sprinkle with the grated Gruyère. Bake at 180°C for 25-30 minutes. Delicious both hot and cold.