Crab and Asparagus Quiche

1. 1
   prep · ~10 min

   Make the pastry dough.

   1.Whisk 1.25 cups flour and a pinch of salt in a large bowl.

   2.Add 0.5 cup cold, cubed butter. Cut into flour with a pastry cutter until mixture resembles coarse meal with pea-sized bits.

   3.Drizzle in 3 tbsp ice water. Stir with a fork just until dough comes together when pressed.

   TIPKeep everything cold — cold butter and ice water guarantee a flaky crust.
2. 2
   rest · ~30 min

   Chill the dough.

   1.Gather dough into a disk, wrap in plastic, and refrigerate for at least 30 minutes.

   TIPChilling relaxes the gluten, making the dough easier to roll and less likely to shrink during baking.
3. 3
   prep · ~40 min

   Roll out and blind bake the crust.

   1.Preheat oven to 375°F (190°C).

   2.Roll dough on a lightly floured surface into a 12-inch circle. Transfer to a 9-inch pie dish.

   3.Trim and crimp edges. Prick the bottom all over with a fork.

   4.Line with parchment paper, fill with pie weights, and bake for 20 minutes.

   5.Remove weights and parchment, then bake for another 10 minutes until lightly golden. Let cool.

   TIPBlind baking prevents a soggy bottom when you add the creamy custard filling.
4. 4
   saute · ~7 min

   Sauté the shallots and asparagus.

   1.Melt 1 tbsp butter in a skillet over medium heat.

   2.Add chopped shallots and cook until soft and translucent, about 3 minutes.

   3.Add asparagus pieces and a pinch of salt. Cook for 2 minutes, just until bright green and slightly tender. Remove from heat and let cool.

   TIPDon't overcook the asparagus now — it will finish cooking in the oven inside the quiche.
5. 5
   mix · ~3 min

   Prepare the custard filling.

   1.In a large bowl, whisk together 4 eggs, 1 cup heavy cream, 0.5 cup milk, and 1 tsp Dijon mustard.

   2.Whisk in 0.5 tsp salt, a pinch of black pepper, and a pinch of nutmeg until smooth.
6. 6
   assemble · ~3 min

   Assemble the quiche.

   1.Scatter the sautéed asparagus and shallots evenly over the cooled crust.

   2.Arrange the lump crab meat over the vegetables, gently breaking up any large pieces.

   3.Sprinkle the shredded Gruyère cheese over the top.

   4.Slowly pour the custard mixture over everything, filling to just below the rim.
7. 7
   bake · ~40 min

   Bake the quiche.

   1.Bake at 375°F (190°C) for 35-40 minutes, until the center is just set and slightly jiggly.

   2.The top should be puffed and golden brown.

   3.Let cool on a wire rack for at least 15 minutes before slicing.

   TIPThe residual heat will finish cooking the center. Overbaking makes the custard weepy and rubbery.
8. 8
   garnish

   Garnish with fresh chives and serve warm or at room temperature.

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