Asparagus Custard Quiche Recipe

• Preheat oven to 425°F (220°C).

Pastry :

• Blend flour and salt in a large mixing bowl.
• Using a pastry blender or your fingers, work in shortening until coarse crumbs form.
• Sprinkle 2 tbsp (30 mL) water over dough; using a fork, mix in until dough is slightly moist.
• Add remaining water if needed.
• Shape dough into a ½” (1 cm) thick flat disc.
• Wrap in plastic wrap and refrigerate for 30 minutes.
• Roll dough on a floured board into a circle measuring 12” (30 cm).
• Loosely roll dough around rolling pin, and then unroll easing dough into 9” (23 cm) deep dish pie plate.

Filling :

• Cook asparagus according to package directions, 2 minutes.
• Drain well, pat dry and cut into 2” (5 cm) pieces. Set aside.
• Sprinkle pie shell with onion and red pepper.
• Whisk eggs with evaporated milk, mustard, salt and pepper.
• Stir in cheese and dill.
• Pour into shell.
• Scatter asparagus on top.
• Bake on lower shelf of preheated oven for 20 minutes.
• Reduce heat to 350°F (180°C) and bake for 35 to 45 minutes until set.
• Let stand 15 minutes.