Spring Asparagus & Jammy Shallot Quiche with Meyer Lemon Custard

Instructions

1. 1

   In a food processor, pulse 1 1/4 cups all-purpose flour and 1/2 tsp sea salt. Add the cold 1/2 cup unsalted European butter and pulse until it looks like coarse meal. Drizzle in 3 tbsp ice water while pulsing until the dough just holds together when pinched. Form into a flat disc and wrap tightly.

   5 min

   Tip: Using high-fat European butter makes a world of difference for that shattered, flaky texture we love in a bistro quiche.

2. 2

   Chill the dough in the refrigerator to relax the gluten.

   30 min

   Tip: Never skip resting your dough. It prevents shrinking when we blind bake later.

3. 3

   While the dough chills, melt 1 tbsp unsalted European butter and 1 tbsp olive oil in a skillet over medium-low heat. Add the 3 large shallots and cook slowly until sweet, sticky, and jammy. Set aside to cool.

   15 min

   Tip: Slow and low is the secret here. You want them meltingly soft, not crispy.

4. 4

   On a lightly floured surface, roll the chilled dough into a 12-inch circle. Gently press it into a 9-inch tart pan with a removable bottom, letting the excess drape over the edges. Fold the overhang back inside to reinforce the sides. Prick the base all over with a fork, then pop the pan in the freezer.

   15 min

   Tip: Freezing the shaped crust sets the butter before it hits the hot oven.

5. 5

   Preheat your oven to 400 degrees F (200 degrees C). Line the frozen crust with a crumpled piece of parchment paper and fill it to the brim with pie weights or dried beans. Bake until the edges are set and pale golden. Do not skip this blind bake, mes amis!

   20 min

   Tip: Crumpling the parchment paper first makes it much easier to fit snugly into the tart corners.

6. 6

   Carefully remove the parchment and weights. Return the crust to the oven and bake until the bottom is dry and lightly golden.

   5 min

   Tip: If the bottom puffs up slightly, just gently press it back down with the back of a spoon.

7. 7

   In a large bowl, whisk together the 4 large eggs, 3/4 cup crème fraîche, 1/2 cup whole milk, 1 tsp Meyer lemon zest, the remaining 1/2 tsp sea salt, and 1/4 tsp black pepper until completely smooth. Fold in the 1 cup Gruyère cheese.

   5 min

   Tip: Crème fraîche adds a glorious tang that heavy cream simply cannot match.

8. 8

   Scatter the cooled jammy shallots and the raw 1 bunch slender spring asparagus evenly across the bottom of the warm blind-baked crust. Pour the luscious crème fraîche custard over the top. Reduce the oven temperature to 350 degrees F (175 degrees C).

   5 min

   Tip: Using slender asparagus means you don't need to blanch them first; they will cook perfectly in the custard.

9. 9

   Carefully transfer the quiche to the oven. Bake until the edges are puffed and golden, but the center still has a seductive little jiggle to it.

   35 min

   Tip: The custard will continue to cook and set as it cools, so pull it while it still jiggles!

10. 10

    Let the quiche rest on a wire rack to set completely. It is infinitely better warm or at room temperature, never blazing hot straight from the oven.

    15 min

    Tip: Serve with a bright, lemony arugula salad and a cold glass of natural wine.