准备

Make and blind bake the crust

• 在配有桨式附件的立式搅拌机中，结合面粉，糖和盐。加入黄油并在低速上混合，直到面粉不再亮白色，面团用手指按一块丛夹在一起时，仍有黄油的薄荷块，整个山核聚数，约1分钟。（或者，使用糕点切割器或手指将黄油加入干燥的成分，直到整个豌豆大小的黄油。）betway电子竞技俱乐部
• 在一个小碗里，搅拌蛋黄和牛奶，然后一次加入面粉混合物。混合在低速（或用叉子），直到面团几乎没有换成搅拌机15至30秒，手工较长。这一点，面团会看起来羞张。

• 将面团转到干净的工作表面上并将其聚集成一个土墩。从土堆的顶部开始并使用手的脚跟，从你身上涂抹一部分面团，将其滑下在一侧，沿着工作面，直到大部分黄油碎片涂在面团中。用剩余的面团重复部分。
• With a bench knife, gather the dough together, flatten it into a disk about 1 inch thick, and wrap it in plastic. Refrigerate for at least 1 hour.
• On a well-floured work surface, using a floured rolling pin, roll out the dough into a 12-inch-wide, 1/8-inch-thick circle. Roll the dough around the rolling pin and unroll it over a 9- to 10-inch quiche dish, or a 9- to 9-1/2-inch pie plate. Without stretching it, press the dough gently into the bottom and sides of the dish. Use scissors or a paring knife to trim the dough, leaving a 3/4-inch overhang.
• 如果使用乳氏粉，将悬挂折叠到菜中并按下侧面，以创建一个大约1/4英寸上方的边缘。如果使用饼板，折叠自身下方并稍微压扁以完全覆盖饼板的边缘。压接装饰。
• 冷藏至少1小时，让面团在烘烤前放松。
• 将齿条定位在烤箱的中心，将一个大的夹具烘烤板放在上面，并将烤箱加热至350°F。
• Crumple a 12-inch square of parchment, flatten it, then line the crust with it. Fill the crust to the top with dried beans, gently pressing them against the sides. Bake on the hot baking sheet until the edge is a deep golden-brown and the bottom no longer looks raw (carefully pull back the parchment to check; if using a glass pie plate, you can see if the underside is golden), 40 to 45 minutes; protect the edge with a pie shield or ring of foil if it’s getting too dark. Remove the parchment and beans (and pie shield if necessary) and cool on a rack to room temperature, about 30 minutes.

Make the filling and bake the quiche

• In a medium bowl or large liquid measure, whisk together the yolks, cream, milk, tarragon, nutmeg, 1/2 tsp. salt, and 1/4 tsp. pepper.
• Position a rack in the center of the oven and heat the oven to 325°F.
• Put the blind-baked crust on the rimmed baking sheet and scatter the asparagus and goat cheese over the bottom, being sure they are evenly distributed. Whisk the custard and slowly pour it into the crust, taking care not to shuffle the add-ins around too much.
• 用饼屏蔽或箔环覆盖外壳的边缘，使其远离褐色。小心地将饼干上的乳蛋白转移到烤箱上，并在325°F处烘烤，直到乳蛋糕感到触摸中心，45到55分钟。它应该是金棕色，略微喘气，当你摇摇晃晃时不应该刮伤。
• 在架上冷却至少45分钟，然后切片并在温暖或在室温下提供。或者，对于最好的薄片，冷却乳蛋白完全，然后冷却，切片冷，再加热。

提前提示

The dough may be refrigerated for up to 4 days or frozen for up to 1 month. If storing for more than 1 day, wrap it in another layer of plastic. If frozen, thaw overnight in the refrigerator before using.

The unbaked crust can be wrapped in plastic and refrigerated for up to 2 days or frozen for up to 2 weeks. If frozen, let the crust stand at room temperature for 30 minutes before baking.

The quiche can be made and baked up to 2 days ahead. Once cooled, tightly cover with plastic wrap and refrigerate. To serve, cut the quiche into slices, then reheat in a 350°F oven, edge covered with a pie shield, until warmed through, 20 to 25 minutes.