Ida's Asparagus And Mushroom Quiche

Step 1: Quiche Pastry:

Step 2: Measure the flour, and put into the bowl of a food processor. Add small pieces of butter and shortening. Blend by hitting pulse button on the machine once every few secs., until it resembles coarse meal.

Step 3: Add water, and let continue to process until the mixture rolls into a ball, about 1 minute. The pastry can be rolled into a crust immediately.

Step 4: A pan with a removable bottom is preferred, but not necessary. Use a 10" pan. Place parchment paper on the bottom of the quiche shell. Use pie weights or pinto beans sprinkled over the paper to keep the shell from rising.

Step 5: Bake in a preheated oven at 375 degrees, for 15-18 minutes. If the shell is transparent on the bottom, it is not done. Bake until the shell is no longer transparent. Cool, and remove the weights.

Step 6: Quiche Custard:

Step 7: Blend all custard ingredients well, and set aside.

Step 8: Pie Filling Mixture:

Step 9: Heat the olive oil in a saute pan. Add the asparagus, mushrooms, onions, and garlic. Cook on high heat for 3-5 minutes, turning frequently to keep from burning.

Step 10: Add the thyme, and stir well. Remove from the heat and cool. Once cooled, combine the asparagus mixture with the grated cheeses, and mix well.

Step 11: To Assemble And Bake:

Step 12: Preheat oven to 350 degrees.

Step 13: Mix the quiche filling and custard together, and pour carefully into the crust. Leave approximately 1/4 inch rim at the top.

Step 14: Bake for 30-40 minutes. Check for doneness by moving the pan.

Step 15: If the filling "wiggles", bake another 5 minutes. When done, let it cool completely.