For the crust: In a bowl combine the flour, salt and sugar. With a fork or pastry cutter, work half of the butter until it resembles coarse meal. Work the remaining butter into the dough.
Drizzle a little cold water at a time, mixing and tossing between each. Stop adding water when it still has a little bit of dry flour in the bottom of the bowl. Do not over mix the dough or it will become hard.
Divide the dough in two. Form the dough into two disks and wrap in plastic wrap. Place in the refrigerator to rest for 30 minutes.
When ready to cook, start the Traeger according to grill instructions. Set the temperature to 300 degrees F and preheat, lid closed, for 10 minutes.
Using a rolling pin, roll one of the dough disks into a circle large enough for a 10-inch pie dish. Lay dough on the dish and cut the excess around the pan. Prick the bottom with a fork.
Lay a piece of parchment paper on top of the pie crust. On top of the parchment paper, place some dry rice or beans to weigh the parchment paper down. Bake crust on the Traeger for 10 to 15 minutes.
Cook the asparagus, bacon and pearl onions on the grill until desired doneness. The onions and asparagus should take approximately 5 to 7 minutes to cook whereas the bacon may take longer.
Take vegetables, bacon and pie crust off the grill. Remove the parchment paper and beans from the crust and discard. Let vegetables and pie crust rest for 5 to minutes.
Chop asparagus into desired size, cut pearls onions in half and chop bacon into small pieces. Arrange vegetables and bacon on the bottom of the pie crust. Sprinkle Gouda and gruyere cheese on top.
In a bowl, mix together the half and half, eggs, nutmeg, salt and pepper to taste. Pour mixture into the pie crust over the bacon, vegetables and cheese.
Place quiche on the Traeger and bake for 30 minutes. Check quiche after 20 minutes to make sure it isn’t bubbling up. Cool slightly before serving. Enjoy!
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