Salmon and Asparagus Quiche

I was originally planning to make a frittata, but decided to make quiche at the last minute. With the homemade crust, it was delicious!

Crust:
1 1/2 cups all-purpose flour
1/2 teaspoon salt
10 tablespoons cold unsalted butter, cut into 10 pieces
2 egg yolks
3 table spoons ice water, plus more if needed

1. Combine the flour and salt. Add the butter, crumbling by hand with the flour until it has a cornmeal-like consistency (this can also be done in a food processor). Add the egg yolks and stir.
2. Sprinkle 3 tablespoons of water over the mixture. Using a wooden spoon, gather the mixture into a ball. If the mixture is dry, add more ice water. Make the mixture into a ball. Wrap in plastic and flatten into a small disk. Freeze the dough for 10 minutes.
3. Roll the dough between two sheets of plastic wrap; sprinkle with flour, if needed.
4. Roll with light pressure from the center out, rotating occasionally. When the diameter of the dough is 2 inches greater than that of your quiche pan, move the dough into the pan by folding it into quarters. When the dough is in the pan, unfold it and press it firmly into the bottom and sides. Remove excess and use scraps for patching.

Filling:
3 oz. thinly sliced smoked salmon, chopped
3 stalks of asparagus, steamed and sliced
1/4 cup chopped fresh chives
1/4 cup chopped fresh basil
2 oz. cold cream cheese, cubed
6 eggs
2 cups grated cheddar cheese
2 cups whole milk, slightly heated
1/2 teaspoon salt
1/4 teaspoon cayenne

1. Preheat the oven to 425 degrees. Prick the crust all over with a fork. Line with foil and weight the bottom (with beans, rice or other item that will sit flat). Bake for 12 minutes. Remove from the over and remove the weight and foil. Turn the oven down to 325 degrees.
2. Combine eggs, cheddar cheese, cream cheese, salmon, asparagus, chives, basil, milk and seasonings. Beat until well blended.
3. Placed the baked crust on a baking sheet. Pour the egg mixture into the crust, right to the top. Carefully transfer the baking sheet to the oven and bake for 30 to 40 minutes, until the mixture is set but is still moist. Cool on a rack and serve warm or at room temperature.