Havarti and Asparagus Quiche

1. In a food processor, combine flour, salt, and sugar. | 2. Add butter and pulse until the mixture resembles small pea-sized crumbs. | 3. Gradually add the first 5 tablespoons of cold water, one at a time, pulsing after each addition. | 4. Check the consistency by pinching the mixture. If it holds together, stop adding water. If it crumbles, add the last tablespoon of water one teaspoon at a time, checking the texture between each addition. | 5. Once the dough comes together, transfer it onto plastic wrap. Shape it into a disk and refrigerate for 30 minutes to relax the dough and chill the butter.

1. Bring a large pot of water to a boil. | 2. Trim the ends of the asparagus to fit nicely into the quiche pan, arranging them in a circular pattern, with the tips meeting in the center. | 3. Blanch the asparagus in boiling water for 2-3 minutes, then immediately transfer it to an ice bath to stop the cooking and preserve the vibrant green color. Set aside.

1. Preheat your oven to 350°F (175°C). | 2. On a lightly floured surface, roll out the dough into a circle a few inches larger than your quiche pan. | 3. Carefully lift the dough into the pan, either by folding it over the rolling pin or gently draping it into place. | 4. Trim excess dough, leaving about a 1-inch border. Fold the edges under themselves to form a clean, even crust border. | 5. Crimp the edges using your fingers and prick the base of the dough with a fork to prevent bubbling. | 6. Blind bake the crust for 5 minutes to prevent sogginess.

1. Once the crust is slightly golden, remove it from the oven. Sprinkle the Havarti with Dill cheese evenly over the bottom of the crust. | 2. In a large bowl, whisk together the eggs, heavy cream, and milk until smooth. Gently pour the egg mixture over the cheese. | 3. Arrange the blanched asparagus in a circular pattern with the tips pointing outward, ensuring the ends meet in the middle.

1. Increase the oven temperature to 375°F (190°C). | 2. Bake the quiche for 40 minutes. If the crust begins to brown too quickly, cover the quiche loosely with foil, making sure it doesn't touch the custard. | 3. Bake for an additional 10-12 minutes. To test doneness, insert a butter knife under the edge of an asparagus stalk. The knife should come out clean, with no runny egg mixture attached. | 4. If the quiche isn't set, return it to the oven for an additional 3-4 minutes with the foil tent in place.

Once the quiche is fully cooked, remove it from the oven and let it cool slightly before slicing. Enjoy your creamy, savory Havarti and Asparagus Quiche!