Crispy Prosciutto and Asparagus Quiche

For the crust

1 ¼ cups all-purpose flour

½ teaspoon salt

1 stick butter - 4 tablespoons cold, 4 tablespoons frozen, cut into cubes

2 tablespoons ice water

2 tablespoons Blumer's Moonshine, ice cold

For the filling

½ pound of green asparagus, washed, cut into 1 inch pieces

3 large slices of prosciutto

2 tablespoons extra-virgin olive oil

½ of a medium sweet onion - diced

1 large clove of garlic - minced

3 large eggs

1½ cups half & half

¼ teaspoon salt

¼ teaspoon fresh ground pepper

Place flour and salt in a food processor and whir for a couple of seconds. Scatter the cold butter cubes over dry ingredients and pulse until the mixture is about the size of small peas. Add frozen butter cubes and pulse until the mixture again is the size of small peas. Mix together ice water and ice cold moonshine and pour evenly over the flour mixture. Pulse until the mixture just comes together. Dump dough onto a floured surface and knead just until dough comes together. Flatten into a disc and wrap in plastic. Refrigerate while making filling.

Steam the asparagus for 2 to 3 minutes, until just tender. I put mine in a microwave safe dish with a couple of tablespoons of water and cook on high for 2 to 3 minutes; set aside. Heat a skillet and fry the slices of prosciutto, a couple of minutes per side until light brown and crispy. Place on a plate and set aside. Add the extra-virgin olive oil to the pan and slowly cook the onions until they soften and start to caramelize. Add the minced garlic and cook for 2 to 3 minutes longer; set aside. While the onions cook, roll out the crust and line a large pie pan or 10 inch tart pan. If using a pie plate, fold the extra crust back and crimp the edges. If using a tart pan, fold the excess into the pan and press against the sides. Lightly beat the eggs and add the half & half, salt and pepper. Not much salt is needed as the prosciutto is salty.

Crumble the prosciutto and scatter about ⅓ over the crust. Top with ½ of the asparagus. Repeat, ending with the prosciutto. Add the onion and garlic to the egg mixtures and pour over the prosciutto and asparagus.

Bake in a preheated 375 degree oven for about 35 - 45 minutes, until custard is set and slightly puffed. Let quiche rest 5 minutes before cutting.

Serves 6.

- Ingrid Durham