This is a nice dish for brunch or picnics. The pastry can be prepared the day before and rolled out for baking the morning of preparation. GruyÃ¨re can be substituted for the parmesan cheese.
quiche aux asperges vertes et au parmesan
cold sweet butter, cut into small pieces
3 to 4 tablespoons
green asparagus, trimmed, peeled, and cut into 3-inch pieces
chives cut into 1/4 inch pieces
salt and black pepper to taste
freshly grated Parmesano-Regianno cheese
For pÃ¢te brisÃ©e: combine flour, salt, and butter in the bowl of a food processor. Process for 10 to 12 seconds until the mixture is dry and crumbly. Add water and pulse 12 to 14 times until the dough begins to hold together, but before it turns into a ball. Remove dough from processor bowl and shape into a smooth disk. Wrap with plastic wrap and refrigerate for at least an hour. (The dough may be stored in the refrigerator for 2 to 3 days.)
Bring dough to room temperature. Butter a 12-inch tart pan. Roll the dough on a floured work surface until it is 1/8 inch thick and 15 inches in diameter. Transfer the dough to the pan and gently press it into the bottom and fluted sides of the pan. Fold the edges over to create a 1/4 inch border above the rim. Flute the edges and prick the bottom of the pan with a fork. Refrigerate for at least 15 minutes.
For filling: cook asparagus in boiling, salted water until barely cooked. Drain and chill in an ice water bath. Drain on paper towels and set aside.
Preheat the oven to 410 Â°F.
Combine the cream, eggs, chives, nutmeg, cayenne, salt, and pepper in a bowl.
Sprinkle half the cheese evenly over the bottom of the tart shell. Arrange the asparagus in a single layer over the cheese. Carefully and evenly pour the filling mixture over the asparagus. Sprinkle the remaining cheese over the filling.
Bake for 35 minutes. Serve warm.
Yield: 6 servings.