Asparagus, Mushroom and Cheddar Quiche

With this recipe I made my own scratch crust which I'll post here, it's basically a Short-Crust Pastry. You can buy a store bought frozen or those crusts you find in the refrigerator section of your grocery store.  Just some food for thought, no pun intended.  Please read the ingredients listed on the packaging, I can guarantee most of it you have never heard of or can't even pronounce, which isn't good for you. This is why I make the little extra effort and spend a little bit more time making meals and desserts from scratch.  But which ever you decide is up to you, I'm just being the messenger.

What is Quiche you're probably wondering?  Quiche is an egg custard dish made with vegetables and or meat that sits inside of a flaky crust, that's it. There are an array of variations, this is just one of them.

What You Will Need:
Pastry Cutter or 2-Knives
Medium Size Mixing Bowl
Measuring Cup
Measuring Spoon
Whisk
Cutting Board
9-Inch Pie Plate *I like glass*
Rolling Pin
Grater Box or Hand
Pastry Brush
Large Baking Sheet
Aluminum Foil

Ingredients For the Quiche Crust:
1-Egg Large
2 1/2-Tablespoons Ice Water
1 1/2-Cups Unbleached All-Purpose Flour plus a little extra for dusting
1/2-Teaspoon Sea Salt *Finely Ground*
10-Tablespoons Butter Unsalted and diced into small cubes

In your mixing bowl, add in the ice water and crack open the egg. Mix together with the whisk.  Once well mixed, add in the flour and salt, again mix well with the whisk.  Now add in the cubes of butter, this time using your pastry cutter or knives. If using knives you are basically using one in one hand and one in the other cutting and blending in the butter and the other ingredients, keep doing this until little nuggets form.

Using your cutting board, add a little dusting of flour.  **Here's a helpful hint:  To stop your cutting board or even your bowls from moving while you are mixing, put a dish towel under them.**
Lift the dough out of the bowl and put onto the dusted cutting board.  You want to hand work the dough until it's completely well mixed, then you want to roll it in your hands and form a dough ball.  Remove the dough ball off of the cutting board and lightly dust the board again.  Transfer the dough ball back on to the cutting board. Now you want to take the rolling pin and start rolling the dough out, you want to roll it out into a disc-circle just over an inch or so of the size of the pie plate. Once it's all rolled out into the disc you can turn the pie plate upside down on top of the disc of dough.

Gently press the pie plate into the dough, this will leave an impression. You can either lift up the pie plate, using your knife to cut and follow the impression, or just trace and cut around the pie plate using your. Once the disc-circle has been cut out, fold it in half.  You want to transfer it into the pie plate, placing it in the middle. Once in the middle unfold the disc and make sure it fits evenly inside of the plate.  You want to gently work the dough disc up the sides and flatten the bottom. You don't have to get fancy with this, you can crimp or just make a ridge like I did. *See Photo.* Once this is done set aside.

**You can use the same mixing bowl that you had made the pastry crust.**

Preheat Oven To 375-Degrees

Ingredients For the Quiche Filling:
1-Cup Asparagus Cut into pieces
1/2-Cup Mushrooms Sliced
1-Cup Cheddar Cheese Shredded

Ingredients For the Custard Filling:
5-Eggs Large
1/2-Cup Heavy Cream
1/2-Cup Whole Milk
1/4-Teaspoon Sea Salt Finely Ground
1/4-Teaspoon Black Cracked Pepper
1/4-Teaspoon Ground Nutmeg

1 1/2-Tablespoon Ground Mustard

Directions:
In the mixing bowl add milk, eggs, cream, salt, pepper, and nutmeg.  Use your whisk and mix everything together.  Take the pastry crust that you just made, add in the mustard to the middle of the crust. Take the pastry brush and brush the bottom and sides of the crust evenly. Add in the asparagus, then the mushrooms and then the cheese on top. To grate the cheese, I freeze mine first, then I spray my grater with a little Extra Virgin Olive Oil, this helps the cheese grate and slide easier while grating. I use a pump dispenser for mine, or you can use a cooking spray. Be careful not to cut your knuckles while doing this.  Now pour the custard egg mixture evenly all over the top.  Set aside.  Line your baking sheet with aluminum foil, this will be an easy clean up if the filing bubbles over and spills. Place Quiche on baking sheet and bake for 40-minutes.

Check your Quiche at 40-minutes, the center should be firm but still have a little jiggle to it, that's okay. The top should be a light golden brown. Put on your Oven Mitts and remove from the oven. Place on a heat-resistant surface and let rest -cool and firm up for about 10-minutes.  Serve hot.