Smoky Asparagus Quiche! Made with softened leeks, smoked cheese, and a wholegrain spelt crust, this quiche is perfect for a springtime brunch.
In the bowl of a food processor combine the flours, salt, and butter.
Pulse a few times until the butter is roughly the size of peas.
With the food processor running, add the ice water 1 tablespoon at a time until the pastry begins to come together. It should still be a bit crumbly, but when you squeeze it in your hand it should hold together.
Turn the pastry out onto a lightly floured surface and use your hands to form it into a smooth disc. Wrap with plastic wrap, and place in the fridge to chill for at least 30 minutes. You can also make this a day or two ahead and keep the dough refrigerated, or it can be frozen for up to 3 months.
When you're ready, preheat the oven to 400°F / 200°C.
Roll out the pastry to about 1/4 inch thick (I err on the side of a bit thinner) and gentry lift into a 10-inch tart pan. Press the pastry into the pan, trim the edges, and prick the bottom with a fork.
Line the bottom of the tart pan with parchment paper and fill it with rice or dried beans or pie weights if you have those.
Place it into the preheated oven, and bake for 15 minutes.
Remove the tart shell from the oven, remove the parchment and weights, and return to bake for another 10 minutes until lightly golden.
Remove the tart pastry from the oven and let it cool while you prepare the quiche ingredients.
Reduce the oven temperature to 350°F / 180°C. Heat the olive oil in a large heavy-bottomed skillet over medium-high heat.
Add the leeks, and sauté for about 5 minutes, until they have just begin to soften.
Add the asparagus, and sauté about 5 minutes more. The asparagus should be bright green and still crisp. It will continue to cook in the quiche, so we don't want to over cook it here.
Season the vegetables with salt and pepper, and set aside to cool slightly.
In a large bowl whisk the eggs together with the heavy cream and milk.
Add 3/4 of the cheese to the eggs, reserving some to scatter over the top.
Season the eggs with salt and pepper.
Add the asparagus and leeks to the cooled tart crust and spread into an even layer.
Pour the egg mixture over top of the asparagus. Sprinkle the remaining cheese on top.
Carefully place the quiche into the oven and bake for 30 - 35 minutes until puffed and golden and set in the middle. It should have only a little bit of jiggle left.
Remove from the oven and let cool for 10 minutes before serving.