Recipe adapted by Martha Stewart
2 1/2 cups all-purpose flour
1 teaspoon coarse salt
1 teaspoon sugar
1 cup (2 sticks) chilled unsalted butter, cut in pieces
1/4 to 1/2 cup ice water
1 bunch pencil asparagus, trimmed
Coarse salt and freshly ground pepper
1/2 cup milk
1/2 cup heavy cream
2 large eggs
1 large egg yolk
Pinch of freshly grated nutmeg
All-purpose flour, for work surface
3 ounces finely shredded Parmesan cheese
2 ounces cooked prawn, cut into 1/4-inch pieces
Making the dough :
1. Place the flour, salt, and sugar in the bowl of a food processor, and process for a few seconds to combine. Add the butter, and process until the mixture resembles coarse meal, about 10 seconds. With the machine running, add the ice water in a slow, steady stream, through the feed tube, just until the dough holds together. Do not process for more than 30 seconds.
2. Turn the dough out onto a work surface. Divide in two. Place each half on a sheet of plastic wrap. Flatten, and form two discs. Wrap, and refrigerate at least 1 hour before using.
Method Preheat oven to 200°C, line 6 small flan tins. Prick bases, line with parchment and baking beans and bake for 10 mins. Remove paper/beans, cook for 5 mins.
Preparation for the filling :
1. Preheat oven to 375 degrees. Bring a medium pot of water to a boil. Cut 3 inches from the tip-ends of the asparagus; reserving remaining stalks for another use. Generously add salt to boiling water. Add asparagus and cook until just tender, about 2 minutes; Drain. Cut into 1/2-inch pieces; set aside.
2. In a medium bowl, whisk together milk, heavy cream, eggs, yolk, and nutmeg. Season with salt and pepper. Strain through a sieve into a medium bowl; set aside.
3.On a lightly floured surface, roll out the pastry to slightly less than 1/8-inch thick. Using a 2 3/4-inch round cutter, cut out 24 rounds. Fit rounds into a 24-cup nonstick mini muffin tin. If the pastry becomes too soft to work with, place in refrigerator to chill for 15 minutes. Divide half of the cheese, evenly between the lined cups. Top with ham. Divide milk mixture evenly between cups. Top each with 3 to 4 pieces of asparagus. Sprinkle with remaining cheese.
4. Bake until puffed and golden brown, about 30 minutes. Remove from oven and immediately remove quiches from muffin tin and transfer to a wire rack. Serve warm or at room temperature.