Havarti and Asparagus Quiche Recipe

Add the first 5 tablespoons of water, one at a time, pulsing after each addition. Check the consistency: if the mixture holds together when pinched, the crust is ready. If it still crumbles, add the last tablespoon of water, one teaspoon at a time, rechecking consistency between each addition. The exact amount of water needed can vary with humidity.

Turn the dough out onto a piece of plastic wrap, form it into a disk, and refrigerate for 30 minutes. This chilling time allows the flour to relax and the butter to firm up, which helps create a flaky crust.

Immediately remove the asparagus from the boiling water and plunge it into an ice bath to stop the cooking and preserve its bright green color. Set aside.

Preheat your oven to 350 °F (180 °C). On a lightly floured surface, roll the chilled dough into a circle a few inches larger than your quiche or pie pan. Gently lift the crust into the dish, tucking it smoothly into the corners. Trim any excess crust, leaving about a 1-inch border, then fold this excess dough under itself to create an even edge. Crimp the dough between your fingers to form small pinches. Poke a few fork holes in the bottom to allow steam to escape, which helps prevent a soggy crust.

Blind bake the crust for 5 minutes. This initial bake helps seal the crust, preventing it from absorbing too much of the custard and becoming soggy.

Remove the blind-baked crust from the oven and sprinkle the bottom with the Havarti cheese. Increase the oven temperature to 375 °F (190 °C).

In a large bowl, whisk together the eggs and cream thoroughly. Gently pour this egg mixture over the cheese in the crust. Arrange the blanched asparagus stalks on top of the custard, with the tips pointing outwards in a spoke pattern, ensuring the trimmed ends meet in the middle of the quiche.

Continue baking for another 10 to 12 minutes. To check for doneness, carefully slide a butter knife under the edge of one of the asparagus stalks. The knife should come out clean, free of any raw egg mixture. The quiche will still be moist, but the custard should be set.

If the knife doesn't come out clean, return the quiche to the oven, with the foil tent if needed, and bake for an additional 3 to 4 minutes, then re-check.