Note: You can make a lighter version of the quiche with low-fat milk, and 4 eggs and 2 egg whites.For two Quiches:
For the Crust:
In a food processor, pulse the butter, shortening, flour, salt, thyme, and nutmeg until the size of peas. Drizzle in the water as you continue to pulse, forming a messy ball of dough. Dump the dough out, slice it in half, and form into two discs. Wrap the discs in plastic wrap and set aside to rest for 20 minutes. When ready, heat the oven to 425 F and roll the discs out into circles large enough to fill the tart or pie tin (I used a large fluted tart tin) that has a removable bottom. Lightly press the dough into the tin and trim the edges. Prick the dough with a fork all over and paint the egg wash all over the dough. Cover the dough with tin foil and pop in the oven for 10 minutes. Remove the foil and cook an additional 5 minutes, or until lightly golden. Set aside and let cool slightly. Lightly wash the bottom of the crust with egg wash a second time.
1 tablespoon chopped thyme
1 pinch grated nutmeg
8 oz cold, unsalted butter
3 tablespoons chilled shortening
2 1/2 cups flour
1 teaspoon salt
5 tablespoons ice water
1 egg, beaten, for egg wash
For the Filling:
1 1/2 cup white corn kernels, plus juices (about 5 ears)
1 cup asparagus, sliced thinly on the diagonal (about 1 bunch)
1 cup chopped leeks, washed thoroughly
1 tablespoon butter
4 cups half and half
6 eggs
Big pinch of salt
Pinch of pepper
Pinch of grated nutmeg
Directions:
In a food processor, pulse the butter, shortening, flour, salt, thyme, and nutmeg until the size of peas. Drizzle in the water as you continue to pulse, forming a messy ball of dough. Dump the dough out, slice it in half, and form into two discs. Wrap the discs in plastic wrap and set aside to rest for 20 minutes. When ready, heat the oven to 425 F and roll the discs out into circles large enough to fill the tart or pie tin (I used a large fluted tart tin) that has a removable bottom. Lightly press the dough into the tin and trim the edges. Prick the dough with a fork all over and paint the egg wash all over the dough. Cover the dough with tin foil and pop in the oven for 10 minutes. Remove the foil and cook an additional 5 minutes, or until lightly golden. Set aside and let cool slightly. Lightly wash the bottom of the crust with egg wash a second time.
Heat oven to 375 F. In a large saucepan, saute the leeks in the butter until tender, about 5 minutes. Add the corn, and saute for an additional 5 minutes. Add the asparagus, and cook until bright green, about 3 minutes. In a bowl, whisk together the half and half, eggs, and additional flavorings. Add the vegetables and combine. Pour the mixture into the crusts and bake for 35-40 minutes, or until golden brown and the edges are cooked, but the middle jiggles a bit like jello. Remove the quiches and let them cool for 10 minutes before cutting. Enjoy!
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