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Ingredients

• Crust:
• 3 9/10 ounces all-purpose flour (about 3/4 cup plus 2 tablespoons)
• 1/4 teaspoon salt
• 1/4 cup chilled butter, cut into small pieces
• 1 tablespoon ice water
• Cooking spray
• Filling:
• 2 tablespoons butter
• 12 ounces asparagus, chopped
• 1/2 teaspoon salt, divided
• 1/4 teaspoon freshly ground black pepper, divided
• 1 cup sliced green onions
• 4 ounces soft goat cheese, crumbled
• 3 large eggs
• 1 large egg yolk
• 3/4 cup 2% reduced-fat milk
• Dash of grated fresh nutmeg

Description

The Shell Is A Basic Pâte Brisée Dough, Which Yields A Flaky, Buttery-tasting Crust. It Comes Together Quickly In The Food Processor, And The Rolling Out Instructions In Step 3 Are Absolutely Foolproof. Make This Dish Up To Two Days Ahead, And Serve It

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