all purpose flour
warm water (approx 35°c)
Step by step
Attach the Sifter and Scale to the KitchenAid stand mixer. Turn the stand mixer to speed 1 and gradually sift the flour. Detach the Sifter and Scale from the stand mixer.
Fit the stand mixer with the Pastry Beater (the usage of the Pastry Beater is recommended to cut cold butter into doughs for light and flaky pastries; if you don't have one, replace it with the standard Beater).
Add butter and half of the salt in the bowl. Mix on speed 2 for 2 minutes. Gradually add the water and continue mixing on speed 2 until the dough comes together. Remove the dough from the Pastry Beater. Use your hands to shape the dough into a ball and wrap it in cling film. Refrigerate for 30 minutes.
To make the filling, add eggs, creme fraiche, milk, salt and pepper in a bowl of a stand mixer fitted with Mixer Whisk. Whisk on speed 2 for 3 minutes.
Preheat the oven to 180°C. Roll the dough on a generously floured surface and use to line a greased round pie pan with it. Prick the bottom of the dough with a fork. Arrange the Gruyere cheese in the bottom of the quiche. Pour the quiche filling over the cheese.
In a large skillet over medium heat, heat a thin layer of olive oil. Add asparagus and cook until tender, about 8 minutes. Season with salt. Place the asparagus on top of the quiche. Sprinkle the top of the quiche with chives. Bake in the middle of the oven for about 35 minutes.