Holiday Quiche

Place the cold cubed butter in a bowl.

Add the all-purpose flour and salt.

Mix with your hands until a coarse, sandy texture forms.

Add the ice water and form a ball of dough.

Wrap the dough in plastic wrap and refrigerate for 1 hour.

In a baking dish, combine the cherry tomatoes, minced garlic, olive oil, salt, and thyme.

Roast in the oven at 300°F (150°C) for 40 minutes.

Roll out the dough and place it in a pie dish.

Prick the bottom of the dough with a fork.

Refrigerate for 15 minutes.

Bake in the oven at 400°F (200°C) for 20 minutes.

Melt the butter in a saucepan.

Add the all-purpose flour and mix.

Gradually add the milk, stirring constantly to prevent lumps.

Add the shredded mozzarella cheese, nutmeg, salt, and black pepper.

Mix well.

Add the roasted tomatoes and blanched asparagus to the cream sauce.

Pour the filling into the crust.

Bake in the oven at 350°F (180°C) for 20 minutes.