Asparagus Quiche With Whole-Wheat Pie Crust

Serves 6 to 8.

Note: The trick with pie pastry is to add just enough water to have the dough hold together, and don't over-handle it. For whole-wheat pastry, it is best to chill the crust after rolling it out, not before. Grating the butter gives you nice even pieces of butter to create a flaky texture. From Robin Asbell.

Crust:

• 1 c. whole-wheat pastry flour

• 1/2 tsp. salt

• 6 tbsp. butter, frozen

• 1 tsp. vinegar

• 1/4 c. ice water, more if needed

• Flour, for counter

Filling:

• 1 tbsp. extra-virgin olive oil

• 1 small onion, chopped

• 16 spears asparagus, trimmed

• 2 c. fresh spinach, chopped

• 6 eggs

• 1/2 c. sour cream

• 1 c. (2 oz.) shredded aged Gouda or Gruyère cheese, divided

• 1/2 tsp. salt

• Freshly ground black pepper

Directions

To make crust: In a large bowl, whisk the flour and salt. Using the large holes on a grater, grate the butter into the mix, tossing every few strokes to coat the bits of butter with flour.

In a measuring cup, whisk the vinegar and 1/4 cup ice water. Stir gently into the flour mixture and use your hands to mix and form into a ball. If needed, add a little more water. Form into a disk and roll out on a counter sprinkled with flour. Put in a 9-inch pie pan and press the edge of rim with a fork. Cover with foil and chill until ready to use.

To make filling: In a large skillet, heat the olive oil over medium-high heat, and add the onions. When sizzling, lower heat to medium-low. Slice off the top 3 inches of asparagus and reserve, cut off the tough bottoms and discard, then chop the remaining tender stems and add to the onions. When onions are very soft, stir in the chopped spinach and stir until bright green and wilted. Take off the heat to cool.

Preheat oven to 400 degrees. Fill the chilled pie crust with dried beans or pie weights on top of the foil (to keep from bubbling up), and bake for 15 minutes. Remove crust from oven and lower the heat to 375 degrees. Remove foil and beans.

In a large bowl, whisk together the eggs, sour cream, half of the shredded cheese, and salt and pepper. Stir in the cooled onion mixture, then pour into the pie crust. Top with remaining cheese, then arrange asparagus tips in a spoke design. Bake for about 50 minutes. When the cheese is golden and the middle is slightly puffed, take out to cool on a rack. Cool for at least 5 minutes before slicing, or completely before covering and refrigerating.