Ham and Asparagus Quiche


Ham and Asparagus Quiche

Pie Crust
*2 cups minus 1 ½ T (9.5 oz) all purpose flour (if you sift the flour, measure 2 cups plus 2 T)
1 t salt
½ c (4 oz) unsalted butter
½ c (4 oz) Crisco (butter flavored or original)
¼ c (2 oz) cold water

1 c cubed ham
35 spears asparagus
2 c grueyere cheese shredded
1 12 oz can evaporated milk
1/2 t kosher salt
1/4 t white pepper
1/4 t garlic powder

Pie Crust
Measure the water and set aside in freezer.  In a large bowl measure the *flour and salt.  Stir well to break up any flour lumps.  Set aside.  Measure the shortening then cut the butter into 1-2 T pieces.  Using a pastry cutter, cut the shortening and butter into the flour mixture until pea-sized.  Do not **over or ***under-mix this.  Pour the cold water evenly on top of the mixture.  Stir gently until just moistened.  Divide dough in half.  Set the first half on the work surface and push gently together to form a rough ball.  It will be crumbly, but this is how you want it to be for a flaky crust.  Roll out to desired size.   Use a pizza cutter to cut off excess and form a circle.  Slide a spatula under all sides of the dough to make sure it isn’t sticking.  Place the rolling pin a few inches into it and gently lift the dough with a spatula onto the rolling pin.  Roll the pin until all of the dough is around it.  Lift and place on the side of the pie pan.  Gently unroll into pan.   Fit the dough into the pan patching up any holes or weak spots.  Trim the excess or form it for a decorative look.  Try to touch the dough as little as possible as the heat from your hands will melt the butter.

Take one asparagus stalk and hold each end in one hand. Bend it until it breaks. Use this as your guide for cutting the remainder of the stalks.

1. The best flavor is at the top. The woody bottom can be tough and flavorless, so it's good to cut that end off. One asparagus bunch is usually similar in where they would break, so it's not necessary to break each piece just cut them the same length