Shallot, Mushroom, and Asparagus Quiche


1/2 cup (1 stick) butter, at room temperature
2 cups all-purpose flour
1/4 teaspoon salt
4 tablespoons cold water (or as needed)
1 large egg
1 egg white mixed with 2 teaspoons water


In the bowl of a food processor, combine butter, flour, and salt, then pulse until it resembles a mixture of sand and peas. Whisk together cold water and whole egg; slowly drizzle into the butter-flour mixture 2 tablespoons at a time, pulsing as you go. When a ball of dough forms, stop adding liquid. It should be smooth and not sticky.

Place in a bowl, cover with a damp cloth, and refrigerate at least 1 hour before rolling out. Preheat oven to 450 degrees. On a lightly floured surface, roll out dough to fit a 9-inch quiche or deep-dish pie pan; lift and set in pan. Press into place, trim excess, and form a decorative edge. Prick the bottom and sides with a fork and bake until it takes on a light-golden hue, about 9 to 12 minutes, depending on your oven. Remove from oven and brush the egg white mixture over hot shell to seal it. Set aside.

For the filling:


6 servings

Preparation Time

45 Minutes

Total Time

90 Minutes

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Thank you! Yum!

Thank you! Yum!