Crab and Asparagus Quiche with Side Salad

Instructions

1. 1

   Prepare the Pie Crust

   • In a food processor, combine the all-purpose flour and 1/2 tsp salt with a few pulses.
   • Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
   • Sprinkle in the ice water, 1 tablespoon at a time, pulsing just until the dough starts to come together. Be careful not to overmix.
   • Turn the dough out onto a clean surface, form it into a flat disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes or up to 2 days.
2. 2

   Blind Bake the Crust

   • Preheat your oven to 400°F (200°C).
   • On a lightly floured surface, roll the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch pie dish. Trim any excess dough and crimp the edges decoratively.
   • Line the crust with parchment paper and fill with pie weights or dried beans. This prevents the crust from puffing up.
   • Bake for 15 minutes. Carefully remove the parchment paper and weights.
   • Return the crust to the oven and bake for another 5-7 minutes, until the bottom is dry and lightly golden. Set aside to cool slightly.
   • Reduce the oven temperature to 375°F (190°C).
3. 3

   Sauté the Vegetables

   • While the crust is baking, heat the olive oil in a medium skillet over medium heat.
   • Add the chopped asparagus and cook, stirring occasionally, until tender-crisp, about 3-4 minutes.
   • Add the finely chopped shallots and cook for another 1-2 minutes until they have softened and become fragrant. Remove from heat and set aside.
4. 4

   Assemble the Quiche

   • Sprinkle half of the shredded Gruyère cheese evenly over the bottom of the pre-baked crust.
   • Arrange the cooked asparagus and shallot mixture over the cheese.
   • Gently distribute the crab meat over the vegetables, ensuring it's in an even layer.
   • Top with the remaining shredded Gruyère cheese.
5. 5

   Prepare Custard and Bake

   • In a medium bowl, whisk together the eggs, heavy cream, whole milk, remaining 3/4 tsp salt, black pepper, nutmeg, and optional cayenne pepper until smooth and well-combined.
   • Carefully and slowly pour the custard mixture over the fillings in the pie crust until it's nearly full.
   • Place the quiche on a baking sheet to catch any potential spills. Bake at 375°F (190°C) for 35-45 minutes.
   • The quiche is done when the edges are set and golden, and the center has a slight jiggle (it will continue to set as it cools).
6. 6

   Rest and Serve

   • Remove the quiche from the oven and let it cool on a wire rack for at least 15-20 minutes before slicing and serving.
   • This resting period is crucial as it allows the custard to set fully, ensuring clean, beautiful slices.
   • Serve warm or at room temperature.