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1
Put flour in a large bowl.
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2
Using 2 knives or a pastry cutter, cut the butter and vegetable shortening into the mixture until it resembles coarse meal.
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3
Add the ice water and salt to the mix until the dough comes together.
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4
Form the dough into a ball.
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5
Wrap in waxed paper and refrigerate for 2 hours.
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6
Roll out the pastry on a floured surface; about 1/4-inch thick.
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7
Fit into a 9-inch quiche pan.
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8
Poke a few holes with a fork at the bottom of the dough.
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9
With the same fork press around the edges to finish.
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10
Refrigerate for 1 hour.
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11
Preheat the oven to 425 degrees F.
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12
Prick the bottom of the pie shell liberally with a fork.
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13
Place another small pan inside to help set the sides while baking, or place a sheet of foil in the shell and fill with beans, rice or pie weights.
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14
Bake for 7 to 8 minutes, until the pie shell begins to feel firm.
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15
Mix together eggs, heavy cream, parsley, salt, and white pepper in a medium size bowl.
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16
Chill for at least 30 minutes.
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17
Pour 1/3 of the egg mixture into the partially baked quiche crust.
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18
Bake until the filling begins to set; about 10 minutes
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19
Melt butter in a medium size skillet over medium heat.
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20
Add the asparagus and cook until tender; about 4 to 6 minutes.
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21
In the quiche pan arrange the asparagus like the spokes of a wheel.
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22
Pour the rest of the egg mixture over the asparagus.
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23
Sprinkle with Gruyere cheese Bake for about 30 minutes, until puffed and brown.
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24
Serve hot or at room temperature.
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25
*Cook's Note: If edges of pie shell are looking dark, place foil over crust to reduce any further cooking.
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26
A viewer, who may not be a professional cook, provided this recipe.
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27
The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
