1. The roasted tomatoes: You can do this a day ahead if you like. You need to core 4 large tomatoes and cut them in half. Then remove the pulp and seeds.
2.  Finely dice one clove of garlic.
3.  Spread tomatoes out in a baking dish. Sprinkle the diced garlic on the tomatoes. Drizzle olive oil all over the tomatoes. Salt and pepper to taste here. Bake in preheated oven for 1 hour at 400 degrees. 
4. The dough: Cut your cold butter into cubes – makes it easier for mixing the dough. 
5. Put flour in a large bowl. Add your salt and sugar and mix with a fork. 
6. Add butter cubes and mix with a pastry cutter if you have one. For years, I used my hands so that’s okay too. You want the dough to be slightly crumbly. When it gets to the crumbly point, you’ll add the very cold water, 2 tablespoons at a time. I usually pour water in a cup with ice cubes before I start making the dough. Mix the dough with your hands at this point to start forming your dough ball. If you need a bit more water add a little. You don’t want the dough to be wet and slimy. You want just enough water that you can form the dough into a ball. 
7. Once your dough ball is formed, wrap it in plastic and put in freezer for about 15 minutes before rolling it out. 
8. The quiche filling and assembly: Plan your time with the steamed asparagus. You should already have steamed it when you get to the point of blending the eggs. Vegetables are watery. I like to steam the asparagus and blot it with paper towel ahead of time. Otherwise, raw asparagus in the quiche will release a lot of water as it cooks and it will make the quiche watery. We don’t want that. 
9. Shred your gruyere cheese. 
10. Chop your steamed asparagus into small pieces. 
11. I use a blender for the eggs, but you can do it by hand if you prefer. Add your eggs to the blender along with the milk, cream, salt. Blend until well combined. 
12. Roll out your dough. Have a little flour on hand in case you need to flour your rolling pin. I usually roll the dough onto the plastic wrap (see video). This way, once the dough is rolled out to the size of your pie plate, you can simply flip it over into the pie plate and gently peel the plastic wrap off. 
13. Once you place the dough in your pie plate, press it down gently, fold over the extra dough around the edges, then use a fork to create a pattern all the way around. 
14. Put your gruyere cheese down, then asparagus, then pour in the egg mixture. Lastly, add the roasted tomatoes to the top of your quiche. You may not use all the tomatoes. I think I used 5 for the top of the quiche and the rest I used for a salad. I do use a crust protector ring when I make pies and quiche. You can also use foil – I’ve done that many times. Use any leftover roasted tomatoes for salads or sandwiches. 
15. Cook in a preheated over at 400 degrees for the first 10 minutes. Then reduce to 375 degrees for 25-30 minutes. My oven runs hot so your oven may take more time to cook the quiche. Just insert a knife through the middle. When it comes out dry – the quiche is ready. 

Enjoy!