Spinach and Asparagus Quiche - recipe Traditional Pastry

Method

• Preheat the oven to 425F.
• To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
• Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
• Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
• Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
• Keep the pie shell close by, as you will add ingredients one at a time.
• To prepare the filling, place the asparagus pieces in a medium steamer, and allow them to steam until the asparagus is tender but still slightly firm, about 5 minutes.
• Place the asparagus in a colander, removing all excess water.
• Then set the asparagus to the side.
• Wash and clean the spinach well.
• Place it in a medium steamer with very little water, just enough to cover the bottom of the pot.
• Place the pot over low heat and steam the spinach gently or until the spinach is bright green and limp, approximately 5 minutes.
• Drain the cooked spinach in a colander to remove all excess water.
• Once drained, set the spinach to the side.
• Melt the butter in a medium skillet over high heat.
• Add the onions and saute until they achieve a golden brown color, approximately 5 minutes.
• Spread the onions across the bottom of the pie shell.
• Evenly distribute a layer of asparagus over the onions.
• Add a layer of spinach over the asparagus, and top the spinach with a layer of Swiss cheese.
• In a medium bowl, using an electric mixer on medium speed, combine the eggs, half-and-half, salt, and pepper.
• Pour the egg mixture into the pie shell, covering the onions, asparagus, spinach, and Swiss cheese.
• To bake, place the pie plate on a baking sheet and bake for 15 minutes.
• Reduce the heat to 350F and continue baking for 40 minutes, or until the quiche is firm in the middle.
• Transfer the pie plate to a wire cooling rack and allow the quiche to cool and set for at least 10 minutes before serving.
• Cooked Spinach and Asparagus Quiche can be stored in the refrigerator for up to 3 days.
• An uncooked quiche can be stored in the freezer for up to 2 months.
• To optimally keep quiche, put it in the freezer uncovered and let it freeze on a flat surface.
• Once the quiche has frozen, wrap it tightly in plastic wrap and return it to the freezer.