Recipe: Bacon-Asparagus Quiche

12 ounces flour

8 ounces butter, cut into small pieces, cold or even frozen

2-3 ounces ice water

1/2-3/4 teaspoon salt

1 pound slab bacon cut into 1/4-inch lardons (see cook's note)

1/2 pound asparagus, cut into 1/4-inch pieces

3 cups half and half

6 eggs, lightly beaten

2 teaspoons Lawry's seasoned salt

1/2 teaspoon freshly ground Lawry's seasoned pepper

2/3 cup grated sharp cheddar cheese

Cook's note: Lardons are batons of bacon and can be as thick as 1/2-inch square. Smaller lardons are best here, but a pound of thick-cut bacon sliced into strips is also acceptable.

To make the pie crust: Combine flour and butter in a mixing bowl and rub the butter between your fingers until you have small beads of fat and plenty of pea-sized chunks. Gradually add the ice water and salt, and mix gently, just until combined. (If you work the dough too hard, it will become tough.) Shape the dough into two equal discs and refrigerate for 15 minutes or until ready to roll.

Preheat oven to 350 degrees. Roll out the dough into a circle about 1/8 inch. Place a 2-by-9-inch ring mold or a 2-by-9-inch round cake pan on a baking sheet. (Line baking sheet with parchment if you're using a ring mold; if you're using a cake pan, line its bottom with parchment).

Lightly oil the inside of your ring mold or pan. Lay the dough into the mold, pressing it gently against the bottom and sides. You want to have plenty of dough overhanging the edges; this will help the crust maintain its shape.

Reserve a small piece of dough to fill any cracks that might open in the dough as it bakes. Line the dough with parchment or foil and fill it with dried beans or pie weights so that the crust bakes flat.

Bake crust in oven. After a half hour, remove the weights and parchment or foil.

Gently patch any cracks that may have formed with the reserved dough, and continue baking until the bottom of the crust is golden and cooked, about 15 more minutes.

Remove it from the oven and patch any cracks that may have opened; this is especially important if you're using a ring mold, or the batter will leak out. Set aside to cool.

Reduce the oven temperature to 325 degrees.

To make the filling: Saut the bacon over medium heat until crispy. Drain the bacon on paper towels and set aside.

Add the sliced asparagus to the hot bacon fat and cook for a few minutes until bright green. Drain on paper towels and mix with the bacon.

In a large bowl, combine the half-and-half, eggs, seasoned salt, and seasoned pepper. Whisk until frothy. You also can use a hand blender or standing blender (though depending on the size of your blender, you may need to divide the quantities in half).

Layer half of the asparagus-bacon mixture into the shell. Pour half of the frothy custard over the mixture. Sprinkle with half the cheese. Layer with the remaining asparagus-bacon mixture. Re-froth the batter and pour the rest into the shell.

Sprinkle the remaining cheese over the top. (You may want to put the tray with the quiche shell into the oven and pour the remaining batter into it there so that you can get every bit of batter into the shell. You can even let it overflow to make sure it's up to the very top.)

Bake for about an hour and a half, or until the center is just set. (It may take as long as two hours, but don't overcook it. There should still be some jiggle in the center).

Allow the quiche to cool, then refrigerate it until it's completely chilled, eight hours or up to three days.

Using a sharp knife, cut the top of the crust off along the rim. Slide the knife along the edge of the ring mold or cake pan to remove the quiche.

Slice and serve cold, or, to serve hot, slice, and reheat for ten minutes in a 375-degree oven on lightly oiled parchment or foil.

Source: Original recipe from Ratio: The Simple Codes Behind the Craft of Everyday Cooking, by Michael Ruhlman (Scribner, $27). Modified by Joan Obra.

Yield: 8-12 servings