Perfect Spring Quiche with Asparagus

In a medium mixing bowl whisk together flour and salt.

Add butter, and using a pastry cutter cut butter into flour until it resembles coarse meal with some slightly larger clumps of butter throughout.

Sprinkle in water 1 tbsp at a time, tossing and mixing after each addition, and adding just enough water until mixture is just moistened and starting to hold its shape together when you press it,

Dump mixture onto a clean work surface then press the mix together into a round disk. Flatten to about 6-inch disk and wrap with plastic wrap or transfer to a container.

Chill 1 hour in refrigerator.

Roll chilled dough out onto a floured surface to about a 13-inch round. .

Unroll dough into a pie pan. Trim uneven edges while leaving about 1-inch overhang, fold overhang underneath. Decorate edges as desired.

Cover crust with aluminum foil, pressing directly against bottom and side surfaces and leaving foil overhang to drape over edges of crust to prevent over-browning. Fill with dry beans, or pie weights.

Set crust on a baking sheet, then bake in preheated oven 25 minutes.

Remove foil and beans. Pierce bottom and sides all over with a fork and continue to bake until crust appears dried, about 10 minutes longer.

While crust is baking prepare the quiche filling so you can pour into a warm crust.

In a mixing bowl whisk eggs and heavy cream with a fork until blended.

Add salt and nutmeg, mix well.

Layer in the bottom of crust, cheese, bacon, spinach, asparagus.

Pour mixture into pie crust, sprinkle chives on top.

Bake in preheated 350 degree oven (one level below center of oven) until center of quiche is just barely set, about 45 – 55 minutes. If needed tent crust edges with a pie shield or a foil ring to prevent excessive browning during the last 15 minutes.

Let rest for a few minutes before slicing. Serve warm.

For an easy quiche recipe you can use a store-bought, frozen deep-dish pie crust

If doing so thaw 10 minutes. Pierce bottom and sides all over with a fork.