To make a quiche one needs a proper, flaky crust. To make a proper, flaky crust one needs to keep the butter cold and chunky while bringing together the pastry dough. Ideal ways of doing that involve a food processor or a pastry cutter/dough blender. I have neither. So I avoid the entire problem by making my quiche with a potato crust. Of course, apple pie with potato crust wouldn't be equally tasty...and I will need to get one of those tools at some point :-)
2 Russet potatoes
4 oz cheddar cheese
6 asparagus stalks
2 tbsp roasted tomatoes
6 oz smoked ham
8 oz white button mushrooms
0.25 cup milk
1 tsp balsamic vinegar
1 tsp sugar
2 tbsp chopped purple onion
Preheat the oven to 375 F.
Spray a 9 inch pie dish with cooking spray. Grate the potatoes through the large grater into water. Rinse and toss with a tiny bit of lemon juice, salt and black pepper. Press into the pie shape. Spray with oil and bake for 10 minutes.
Meanwhile, cook the sliced mushrooms on high heat until brown. Toss with the sugar dissolved in balsamic vinegar with a pinch of salt. Reduce over medium-high heat. Set aside.
In the same pan cook through the ham cubes a bit, until lightly brown and fragrant.
Whip the eggs with the milk. Mix in half of the grated cheese, flavor with salt and herbs.
Cut the asparagus stalks to equal the radius of the pie shape. Chop the roasted tomatoes.
When the crust is precooked, remove from the oven and add the mushrooms, ham and onion to it. Pour in the egg and cheese mix. Arrange the asparagus on top. Bake for 30 minutes.
Add the chopped sun dried tomatoes on top and sprinkle with the remaining cheese. Bake for another 10 minutes, until the cheese is bubbly. Allow to cool plenty before slicing and serving.