Leek and Asparagus Quiche

Place flour, salt, and butter in a food processor.

Pulse for 30 seconds until bread crumb consistency.

Add the water through the feeder.

Pulse another 30 to 40 seconds until almost combined.

Invert on a clean workboard.

Gather it all into a ball without kneading.

Wrap in cling wrap and chip for at least an hour.

When chilled – roll pastry and cover a 9-inch quiche pan (as shown in the video).

Chill the pastry for 15 minutes, and

Preheat the oven at 190 C/ 380 F.

Blind bake with baking beans for 15 minutes.

Remove the baking beans and let the crust cool for a few minutes.

Wash the leeks thoroughly, then split in half and cut finely.

Saute leeks in 1 tbsp oil and ½ tsp garlic until soft.

Season with salt and pepper.

Clean the asparagus, remove the tough ends, chop into small pieces, save the tips at about 2 inches long.

Then, saute in 1 tbsp oil with ½ tsp garlic.

Season with salt and pepper.

Save 6 to 8 asparagus heads on the side.

Set aside to cool.

Combine eggs, milk, cream, flour, parmesan, and gruyere cheese.

Season with salt and pepper.

Set aside.

Preheat the oven at 180 C / 380 F.

Add the sauteed leeks and asparagus to the custard mixture.

Pour into the partially baked pie crust.

Top with cheddar cheese.

Season with salt, pepper and parsley

Evenly place the saved asparagus heads on top (see video). Grate/sprinkle the nutmeg

Bake in the preheated oven for 35 to 45 minutes until the top sets. The center may still have a little jiggle.

Let cool for 15 minutes before you unmold from tart pan.

Enjoy!