So I posted on facebook about making an asparagus and leek tart and a friend wanted the recipe. And really, there is not real recipe, just guidelines. You see a savory tart (with an egg custard filling) is the same process with different ingredients.
This recipe is could work for a deep dish 9 inch pie pan (about 2 1/2 inches deep) or a 12 inch tart pan (about 1 inch deep).
It’s simply a process of layering. Working from the bottom:
The crust: Go here for that recipe. I have memorized it and can make it in five minutes flat. Roll the crust out and cut to fit your pan.
The cheese: This is actually an important layer as the cheese provides a protective barrier between the crust and the custard layer. It allows for the crust to cook through without getting soggy. You will need 1 1/2 cups of shredded cheese. In the case of the asparagus and leek tart, use gruyere with has a rich, nutty flavor. Cheddar will do in a pinch.
The filling: This is what makes the quiche the specific type of quiche. It can be spinach and mushroom, ham and broccoli etc etc. The key part is that would will need about 2 cups of filling. And the filling must be cooked beforehand. So for the leek and asparagus filling you will need: 3 leeks cleaned and sliced into disks. 1/2 pound of asparagus – cut into 2 inch pieces (snap the ends off first so you don’t get the woody part). Saute the leeks in 1 tablespoon of butter, a pinch of salt and pepper until they are soft about 10 minutes. Add the asparagus and saute another 5 minutes.
The custard: 4 eggs, 1 1/2 cups of milk (or even half and half if you want to get fancy), 1 teaspoon salt, 1/2 teaspoon pepper and 1 tablespoon flour. Whisk everything together.
So simply put the piecrust in your pie/tart pan (that’s been greased). Then the cheese. Then the filling. And then pour the custard on top of everything. Bake at 350 degree in the middle rack for 45 minutes. Then move the quiche to the top rack and back another 15 minutes. Check and see if the center is set, if not keep baking until it is.