Created by LindasBusyKitchen on November 30, 2011
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.