Photography: Rob Tannenbaum
Source: The Martha Stewart Show, March 2012
For the Dough
- 2 1/4 cups all-purpose flour, plus more for work surface
- 1/2 cup plus 3 tablespoons unsalted butter, cut into small pieces and chilled
- 1/4 cup plus 2 tablespoons ice water
- 1 tablespoon lard, chilled
- 1/2 teaspoon coarse salt
- 6 cups dried beans
For the Filling
- Coarse salt and freshly ground black pepper
- 6 ounces asparagus, cut into 1-inch pieces, peeled if jumbo
- 8 ounces ramps (about 20), trimmed and washed
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon canola oil
- 7 ounces hen-of-the-woods mushrooms, torn into large pieces
- 1/2 cup thinly sliced spring garlic
- 2 tablespoons thinly sliced shallots
- 3 tablespoons unsalted butter
- 1 tablespoon minced fresh marjoram
- 2 cups heavy cream
- 1 1/2 cups whole milk
- 6 large eggs
- 2 large egg yolks
- Pinch of mace
- 4 ounces Emmenthaler cheese, grated
- 6 ounces goat cheese, crumbled
Make the dough: Place flour and butter in a large bowl. Using your hands, mix until small beads form; do not overmix.
In a small bowl, mix together 1/4 cup plus 2 tablespoons water, lard, and salt; slowly add water mixture to flour mixture and mix until a smooth dough has formed. Do not overmix. Form dough into a disk; cover and transfer to refrigerator to chill for 1 hour.
Preheat oven to 350 degrees.
Roll out dough on a lightly floured work surface to a 16 inches in diameter. Carefully transfer dough to a 9-inch-round, 2 3/4-inch-high springform pan. Transfer to refrigerator or freezer to chill for 30 minutes.
Prick holes all over bottom using the tines of a fork. Cut six 8-inch squares of cheesecloth. Fill each piece of cheesecloth with 1 cup dried beans; tie with kitchen twine to enclose. Place each bean bag close to the inside edge of pan to keep sides from falling down. Transfer to oven; bake for 50 minutes. Remove bean bags and continue cooking until golden brown, about 15 minutes more. Transfer to a wire rack and let cool completely.
Make the filling: Preheat oven to 325 degrees.
Bring a large pot of water to a boil; generously salt water and return to a boil. Meanwhile, prepare an ice-water bath. Add asparagus to boiling water and cook for 30 seconds. Drain and immediately transfer to ice-water bath to cool. Drain and set aside on paper towels.
Preheat a grill pan over medium-high heat. Place ramps in a medium bowl, and add olive oil and season with salt; toss to combine. Place ramps on grill and cook, turning once, until leaves are slightly charred, about 2 minutes. Transfer to a paper towel-lined plate and set aside.
Heat canola oil in a medium skillet over high heat. Add mushrooms and cook, stirring, until softened, about 3 minutes; season with salt and pepper. Add spring garlic, shallots, and butter; cook until butter is frothy. Stir in marjoram and remove from heat. Let cool slightly. In a large bowl mix together asparagus, ramps, and mushrooms; set aside.
Place cream, milk, eggs, egg yolks, and mace in the jar of a blender; blend on high until combined. Season with salt and pepper.
Place half of both cheeses in an even layer in the bottom of prepared crust. Top with half of the vegetable mixture and half of the custard. Repeat layering process.
Place quiche on a rimmed baking sheet and transfer to oven; bake until a cake tester inserted into the center of the quiche comes out clean and top is browned, about 2 hours and 20 minutes to 2 hours and 40 minutes. Let cool on a wire rack.
Using a serrated knife, trim away excess crust from top edge of pan. Unmold and serve at room temperature.