Now is the time to stop putting off making your own pie crust. Well, that's what I told myself a few days ago. The joys of working with all kinds of dough are quickly becoming apparent to me. I think the more I work with flour, water, yeast, salt, sometimes butter, sometimes lard, sometimes egg, the more fascinated I become with the all the crazy chemistry that's going on from one recipe to the next. I never considered myself much of a scientist but I have to face the fact that I am dabbling in a kind of alchemy that is more often than not, quite edible.
This quiche is perfect for spring, making brilliant use of two of my favorite vegetables - asparagus and leeks. The flavor is rich and satisfying. I think a mushroom variety of this recipe would work also work well.
Ms. Stewart's pie crust recipe calls for only 4 tablespoons of ice water, but I had to add double that. I looked at other recipes that called for 1/4 cup. So use your discretion. When you think the dough is coming together nicely, stop adding water.
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