A wonderful sage crust encasing a little custard with a lot of asparagus and cheese – perfect for summer
- 1/2 cup whole wheat flour
- 3/4 cups all purpose flour
- 1/2 cup cold unsalted butter, cut into 1/2 inch cubes
- 1 tablespoon fresh sage leaves, chopped (or 1 teaspoon dry sage)
- 1/2 teaspoon sea salt
- 4 to 8 tablespoons cold water
- 3 eggs
- 1/2 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- dash cayenne
- 4 ounces cheddar cheese, grated
- 2 ounces Parmesan cheese, grated
- 1 pound fresh asparagus spears
for the crust:
- To make the dough, pulse the flours, butter, sage, and salt in a food processor until it has the texture of a coarse meal. (I’m not intimidated by making pie crust, so I usually don’t bother with using the food processor – too many parts to wash, but in this case, it seemed like the best way to insure the sage was finely chopped and evenly distributed.)
- While pulsing, slowly add ice water, using just enough for the dough to form a ball. Don’t overwork it.
- Shape the dough into a 5 inch disk, wrap in plastic, and chill at least one hour.
for the filling:
- Preheat oven to 375.
- Roll out dough to fit your baking pan; I used a shallow 8 x 11 pan.
- Place dough in pan, trim crust, I just cut it at the top of the pan, no fancy fluting or anything.
- Mix the eggs, cream, salt, pepper, and cayenne, and pour into crust.
- Sprinkle with cheeses.
- Remove the woody ends of the asparagus by holding the bottom and middle of the stalk and snapping.
- Add asparagus to the pan, lining it up side by side.
- Bake for approximately 25 minutes.
- Allow to set up for 10 minutes before slicing.
Reheat in a 350 degree oven for 5 – 10 minutes, microwaving will make it soggy.