📖 Instructions

1. Prepare the pastry: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add the ice water, mixing until the dough just comes together. Don't overmix!
2. Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes. This helps prevent shrinkage during baking.
3. Preheat and roll out the pastry: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the pastry to a 12-inch circle. Gently transfer it to a 9-inch pie dish. Trim and crimp the edges.
4. Blind bake the crust: Line the pastry with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights, then bake for another 5-7 minutes until the crust is lightly golden. This step ensures a crispy crust and no soggy bottoms!
5. Prepare the asparagus: While the crust is baking, snap off the tough ends of the asparagus and cut the spears into 1-inch pieces. Steam or blanch them for 3-4 minutes until they are bright green and slightly tender. Drain well and set aside.
6. Whisk the egg mixture: In a separate bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg. Make sure its well combined; a smooth custard is key.
7. Assemble the quiche: Sprinkle half of the smoked Gouda cheese evenly over the bottom of the pre-baked crust. Arrange the blanched asparagus pieces over the cheese. Pour the egg mixture over the asparagus, ensuring it fills the crust evenly.
8. Bake the quiche: Sprinkle the remaining smoked Gouda cheese over the top. Bake for 35-40 minutes, or until the quiche is set and the top is golden brown. A knife inserted into the center should come out clean.
9. Cool and serve: Let the quiche cool for at least 10 minutes before slicing and serving. This allows the custard to set properly. Enjoy warm or at room temperature.