# Components:
→ For the Crust
01 - 1 1/4 cups (160 g) all-purpose flour
02 - 1/2 cup (115 g) unsalted butter, cold and cubed
03 - 1/4 tsp salt
04 - 3–4 tbsp ice water
→ For the Filling
05 - 1 tbsp olive oil
06 - 2 large shallots, thinly sliced
07 - 1 bunch (about 250 g) fresh asparagus, trimmed and cut into 1-inch pieces
08 - 1 cup (100 g) Gruyère cheese, grated
09 - 4 large eggs
10 - 1 cup (240 ml) heavy cream
11 - 1/2 cup (120 ml) whole milk
12 - 1/2 tsp fine sea salt
13 - 1/4 tsp freshly ground black pepper
14 - Pinch of ground nutmeg
# Method:
01 - In a large bowl, combine flour and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Shape into a disc, wrap in plastic, and refrigerate for at least 30 minutes.
02 - Preheat the oven to 375°F (190°C).
03 - On a lightly floured surface, roll out the chilled dough to fit a 9-inch (23 cm) tart or pie pan. Gently press the dough into the pan and trim the edges. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans.
04 - Blind bake the crust for 15 minutes. Remove weights and parchment, and bake for 5 more minutes until lightly golden. Let cool slightly.
05 - Heat olive oil in a skillet over medium heat. Add shallots and cook, stirring often, until soft and golden, about 8–10 minutes. Set aside.
06 - Bring a pot of salted water to a boil. Add asparagus and cook for 2 minutes. Drain and rinse under cold water to stop cooking. Pat dry.
07 - In a large bowl, whisk together eggs, cream, milk, salt, pepper, and nutmeg.
08 - Spread the caramelized shallots evenly over the baked crust. Scatter the asparagus and Gruyère cheese over the shallots.
09 - Pour the egg mixture over the filling.
10 - Bake the quiche for 35–40 minutes, or until the center is just set and the top is lightly golden.
11 - Let rest for 10 minutes before slicing and serving.
