Asparagus Quiche
"When brunch is served, a classic quiche often finds its place on the table. This particular quiche offers a delicate balance of asparagus, cheese, and egg baked in a buttery, flaky crust that’s sure to satiate the most discriminating tastes. A touch of curry and cayenne pepper give it an extraordinary flavor and subtle bite...."
INGREDIENTS
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1 ¼ cups all-purpose flour
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¼ teaspoon salt
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6 Tablespoons Challenge Unsalted Butter, cold and cut into ½-inch cubes
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3 ½ Tablespoons ice water
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¾ - 1 pound fresh asparagus spears, cleaned and cut into ¾-inch pieces (2-2½ cups)
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3 Tablespoons Challenge Unsalted Butter
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½ teaspoon curry powder
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⅛ teaspoon ground cayenne pepper
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1 cup chopped onions
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4 large eggs
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¾ cup milk
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1 teaspoon salt
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5 ounces (1 ¼ cups) shredded monterey jack cheese
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