Instructions
- PIE CRUST:
- Mix the flour and salt in a bowl, or in the food processor.
- Cut the butter into small pieces and place in the freezer for 15 minutes.
- Remove the butter from the freezer and add to the flour. Either use a fork, or a pastry cutter to cut the butter into the flour. Or pulse a few times in the food processor. The flour and butter mixture should resemble coarse meal, with the butter being mostly incorporated into the flour. You shouldn’t see huge pieces of butter in the mixture.
- Add 2 tbsp of ice water and mix with the fork to combine, or process a few times to incorporate, if using the food processor. Add the remaining 2 tbsp of water only if necessary, if the dough seems to be dry. The dough should come together, and be smooth. Don’t over work the dough.
- Wrap it into a piece of plastic. Place it in the fridge for at least 2 hours, and up to 3 days.
- QUICHE PREPARATION:
- Pre-heat the oven to 375ºF.
- DOUGH: Sprinkle flour on the counter. Roll the pie dough into a large 12†circle, and transfer it to a 9†pie plate. Crimp the edges of the dough. Place the dough in the freezer while you prepare the filling for the quiche.
- Place 2 teaspoons of olive oil in a saucepan, over medium heat. Trim the ends of the asparagus and cut the spears into 1 inch pieces. Add the garlic and asparagus to the hot olive oil. Cook for about 5 minutes, until the asparagus is soft. Add 1/4 tsp of salt, or more to taste. Let the asparagus cool slightly while you prepare the other ingredients.
- Whisk 5 eggs with the Eagle Brand® Evaporated Milk until smooth. Season with 1/4 teaspoon of salt and pepper.
- Remove the pie dough from the freezer and spread the asparagus on the bottom of the pie crust. Then crumble or spoon the goat cheese over the asparagus. Pour the quiche batter over the asparagus and cheese. Sprinkle green onions on top.
- Bake in pre-heated over for 45 to 55 minutes, until golden on top and set.
- Wait for the quiche to cool down for 15 minutes before serving. Store in the fridge covered for up to 4 days.
