Best Damn Quiche Ever

This quiche is basically the best I've ever made, the crust filling and the things in it makes it great.  Don't be scared with all the ingredients and preparation of this dish it only took a good hour to prepare and baking was 40 minutes.  I am going to give you directions on the crust, pesto and filling. I hope you all enjoy.

Ingredients

7 Organic Eggs
2 Green Onions (finely chopped)
1 Head Of Broccoli (chopped finely with steam removed)
6 Asparagus (chopped small with fat ends removed)
1 1/2 Cups Organic Heavy Whipping Cream
1 Cup Parmesan Cheese (grated)
Salt and pepper to taste
3 TBL Homemade Pesto (recipe to follow)
1 Pie Crust (recipe to follow 1st)

Making Buttermilk Pie Crust From Scratch

• Ingredients are:

1. 2 1/2 Cups All Purpose Flour
2. 2 TSP Sugar
3. 1/4 TSP Salt
4. 1 Cup Cold Butter (diced up)
5. 1/4 Cup Buttermilk + 2 TBL 

• In a large mixing bowl add flour, sugar and salt.  Mix thoroughly with a fork.
• Add butter and mix with a pastry cutter until dough resembles pea like form.
• Add buttermilk and mix with hand until it forms a ball.
• Place dough on floured surface and divide into two balls.  Place in separate ziplock bags and refrigerate for an hour.  
• While in fridge it's time to make the pesto and filling for quiche.

Making homemade Pesto

1. Ingredients

• 1 lb Fresh Basil
• 1/2 Cup Cashews
• 4 Cloves Garlic
• 1 TSP Salt
• 1Cup Fresh Parmesan (grated)
• Olive oil (to desired thickness of pesto)

1. Alright grab a blender or food processor and all ingredients.
2. Add as much olive oil as you like to your desired thickness.
3. Place in a container and it can be stored for 2 weeks in fridge, this is an easy recipe and good with anything.

Quiche filling 

1. Preheat oven to 385. Chop up your broccoli, green onions and asparagus. Set aside.
2. Grab a large mixing bowl and crack eggs into bowl.  Add heavy whipping cream.  Turn mixing on medium speed and let beat for 2 minutes.
3. Add your vegetables, salt and pepper and cheese to mixture.  Beat for another two minutes.
4. Add pesto to mixture and beat for 1 minute.
5. Grab your pie shell and roll out to desired thin or thickness. Add to oil pie pan and pinch edges of dough around the top. Take a fork and gradually dot the bottom of pan a few times. Add quiche mixture, place pie pan on a cookie sheet and bake until top is golden brown and the quiche does not jiggle in the middle.