Tangy Goat Cheese Quiche Recipe Spring Veggie Delight

Instructions:

1. Combine flour and salt in a food processor or bowl.
2. Cut in butter and shortening until the mixture resembles coarse crumbs.
3. Gradually add ice water, mixing until the dough just comes together.
4. Form into a disc, wrap in plastic wrap, and chill for at least 1 hour.
5. Roll out the dough on a lightly floured surface.
6. Transfer to the pie dish and crimp the edges.
7. Prick the bottom with a fork.
8. Line with parchment paper and fill with pie weights or dried beans.
9. Bake at 375°F (190°C) for 15 minutes.
10. Remove the parchment and weights; bake for another 5-7 minutes until lightly golden.
11. Heat olive oil in a large skillet over medium heat.
12. Sauté leek until softened, about 5 minutes.
13. Add asparagus and thyme; cook for another 3 minutes, until tender-crisp.
14. Remove from heat.
15. In a bowl, whisk together eggs, heavy cream, milk, salt, and pepper.
16. Spread the leek and asparagus mixture evenly over the pre-baked crust.
17. Sprinkle with crumbled goat cheese and grated Gruyere cheese.
18. Pour the egg mixture over the vegetables and cheese.
19. Bake at 350°F (175°C) for 30-40 minutes, or until the filling is set and lightly golden brown. The center should be just slightly jiggly.
20. Let cool for at least 10 minutes before slicing and serving the Goat Cheese Quiche.