Asparagus Quiche

1. Stage

Preheat oven to 350°F. On a lightly floured surface, roll your dough to an 1/8-inch-thick circle. Transfer the dough to a 9-inch pie plate, trim the crust to 1/2 inch beyond the rim of the plate, and flute the edge. Refrigerate the crust while preparing filling. Editor's Tip: If you're starting with a ball of fresh pie dough, set it on a lightly floured surface, and roll into a 1/8-inch-thick circle. Transfer the dough to a 9-inch pie plate, trim the crust to 1/2 inch beyond the rim and flute the edge. Refrigerate the crust for 30 minutes before baking.

2. Stage

Cook the asparagus in a small amount of water until tender. Drain and let the asparagus cool. Set aside three spears for garnish, and cut the remaining asparagus into 1/2-inch pieces. Editor's Tip: A great way to cook the asparagus is in a large skillet with about 1/2 inch water. Bring the water to a simmer, and add the spears. Cover and cook for three to five minutes or until tender. Drain the asparagus, and let it cool, gently rolling in a clean towel if still wet.

3. Stage

In a medium bowl, combine the cut asparagus pieces, green onions with flour, and toss until the vegetables are coated. Transfer the vegetables to the pie shell, and sprinkle with the cheese.

4. Stage

In a large bowl, whisk together the eggs, cream, salt, dried basil and ground cayenne until smooth. Pour the mixture into the pie shell, distributing it evenly.

5. Stage

Bake the quiche on a lower oven rack for 30 minutes. Cut the reserved asparagus spears in half lengthwise, and arrange them, cut side down, in a wheel pattern on top of the quiche filling. Return the quiche to the oven, and bake for 5 to 10 minutes longer, until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting. Editor's Tip: It's important to let quiche rest before slicing for the egg custard to properly set. You want a nice clean cut of quiche, not an oozing eggy mess.