- For the dough
- 1 cup Pastry flour
- 1 stick cold butter
- 1 egg
- 1 pinch salt
- olive oil (for the pie plate)
For the dough, mix the flour and salt in a medium bowl. Cut the butter into small pieces and cut into the flour mixture untill you have pea size clumps, Add in eggs and kneed untill smooth. If needed, add a little cold water. Form into a disk, wrap in plastic wrap and refrigerate for about 30 minutes.
Preheat the convection oven to 180°C/ 350°F (standard oven 190°C/ 375°F). Brush the pie plate with oil. Peel the lower third of the asparagus and cut into about 1 inc long pieces. Blanch in salted boiling water for about 2 minutes, remove, rinse and drain well. For the filling, mix the goat cheese with the cream, eggs, and grated Parmesan cheese and season with salt, pepper, and nutmeg.
Roll out dough and place in the pie plate, working the edge into a decorative crust shape. Pour the custard mixture into the crust and arrange the asparagus on top. Sprinkle with walnuts. Bake the quiche until golden brown, about 45 minutes. Let cool slightly and serve.