4 h 0 min

Step 1

Start by making the crust- in a food processor combine flour, thyme and salt. Mix well.

Step 2

Add cold butter and blend in pulses until crumbly.

Step 3

Add the egg and ice water and blend in pulses just until bigger chunks form. Pay attention not to get to the point in which you have a cohesive dough. That means you ever worked the dough and it will result in a hard crust.

Step 4

Transfer the dough crumb to a working surface and knead just to bring the pieces together into a dough.

Step 5

Wrap with a plastic wrap and place in the fridge for at least 1 hour. If you make the dough in advance and you chill it overnight, remove from the fridge 15-20 minute before start rolling it.

Step 6

Make the filling- cut leek, garlic and asparagus into thin slices.

Step 7

In a pan, cook them in olive oil on medium heat for about 3 minutes. We want to still keep them crunchy. Add the salt, remove and set aside.

Step 8

Make the batter- in a blender, combine eggs, milk, goat cheese, spinach and salt. Blend just until combined. Set aside.

Step 9

Preheat your oven to 350F or 175C.

Step 10

Take the dough out of the fridge and roll it, using a rolling pin, in between two parchment papers into 1/2 cm thickness. We roll the dough in between two parchment papers as it makes it much easier to move around and place on the tart pan.

Step 11

Place the rolled dough on the tart pan- lift up edges and allow dough to slump down into pan, then pat into corners and up around the sides of pan.

Step 12

Line dough with an overlapping parchment paper and fill with pie weights or dried beans (I used dried beans). Bake for 15 min, then remove the weight and the parchment paper and bake for additional 5 minutes.

Step 13

Remove the tart shell from the oven, add the filling, add grated Gruyer cheese on top, and pour the batter on top of the filling.

Step 14

Bake for 25-30 min or until filling is lightly browned and set across the surface but slightly wobbly in the center.

Step 15

Let quiche cool in pan before unmolding and slicing. My suggestion is to let it cool to room temperature completely, then keep in the fridge and slice the day after.

Step 16

Serve with grated yogurt stone on top, drizzle extra virgin olive oil and ad a crunchy radish salad on the side.

Step 17

YASSS!