Asparagus and Gruyère Quiche

Instructions

1. Prepare the crust
   Preheat oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch (23cm) tart pan or pie dish. Trim excess dough and prick the bottom with a fork. Line with parchment paper, fill with pie weights or dried beans, and blind bake for 15 minutes. Remove weights and parchment and bake for another 5 minutes until light golden. Remove from oven and let cool slightly.
2. Prepare the asparagus
   Cut asparagus into 2-inch pieces, reserving tips separately. Blanch asparagus stems in boiling salted water for 2 minutes, then add tips and cook for 1 minute more. Drain and immediately plunge into ice water to stop cooking. Once cooled, drain well and pat dry with paper towels.
3. Sauté the shallot
   Heat olive oil in a small skillet over medium heat. Add diced shallot and sauté until soft and translucent, about 3-4 minutes. Remove from heat and let cool slightly.
4. Prepare the custard filling
   In a large bowl, whisk together eggs, heavy cream, and milk until well combined. Stir in 1 cup of the grated Gruyère, nutmeg, salt, pepper, thyme leaves, and the sautéed shallot. Mix until all ingredients are evenly incorporated.
5. Assemble the quiche
   Arrange the blanched asparagus pieces in the partially baked crust. Pour the custard mixture over the asparagus, ensuring the filling is evenly distributed. Sprinkle the remaining 1/2 cup of Gruyère on top.
6. Bake the quiche
   Place the quiche on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the center is just set and the top is golden brown. The quiche should be slightly wobbly in the center but not liquid.
7. Rest and serve
   Remove the quiche from the oven and let it rest for at least 15 minutes before slicing. This allows the custard to set completely. Serve warm or at room temperature with a simple green salad on the side.