Buttermilk Asparagus Quiche
Make the crust: In the bowl of a food processor, combine the flour and salt. Process the butter for about 10 seconds, until the flour mixture looks like course crumbs. Mix in the thyme and shallot, pulsing for a few seconds to combine. With the motor running, add the water, one tablespoon at a time, until the dough just begins to ball together. Take care not to make the dough too wet.
Place the dough on a sheet of plastic wrap and form a disk. Cover and chill in the refrigerator for at least 30 minutes. This can be done the day before.
Preheat oven to 375 degrees. Butter your quiche pan or lightly coat with baking spray, if necessary.
Roll out the dough to the shape of your quiche pan. I like to roll the dough between two sheets of plastic wrap, as it is easier to manage. When the dough is the correct shape and about 1/8 inch thick, gently place the dough into the pan, pressing it into place. Trim the excess dough from the edges, but not too much as the dough will shrink slightly. Use a fork to prick the dough lightly in a few places. Place the quiche pan on a baking sheet and bake for about 8 minutes.
Meanwhile, prepare the filling. In a small pan, melt 3 tablespoons of the butter over medium low heat. Add the leeks and a pinch of salt, and cook until the leeks are wilted. Remove from heat.
In a small bowl, whisk together the eggs, buttermilk, pepper and nutmeg. Season with salt to taste (I used about 1/2 teaspoon). Stir in the leeks. Pour into the partially baked pastry crust. Sprinkle with feta cheese, season with pepper, and distribute the remaining butter. Arrange the asparagus on top.
Bake for about 25 minutes, or until the quiche is puffed and golden brown.