ASPARAGUS QUICHE

Steps:

• Pastry: Combine flour and salt in a food processor bowl with a steel blade and blend for 8 seconds (or whisk together in a large bowl). Cut in butter by pulsing 8 times with food processor (or use a pastry cutter), until mixture resembles coarse meal. Do not over blend. Add water and mix just until dough comes together. Put dough in a plastic bag and chill 30 minutes. Roll on a lightly floured board and fit pastry into an 11-inch tart pan with removable bottom. Chill until ready to fill. Filling: Blanch asparagus for 4-5 minutes in boiling water, cool in ice water, drain and set aside. Melt butter in a small sauté pan over medium heat. Add curry and cayenne pepper; cook one minute. Sauté onion in curry butter until soft and most of the moisture has evaporated; set aside to cool. In a small bowl beat eggs, milk and salt. Preheat oven to 375°F. Sprinkle cheese into chilled pastry shell. Spread onion mixture and asparagus over the cheese. Pour egg mixture over the top. Bake 30-35 minutes or until the custard is set and golden. * In a dry climate may have to add a bit more ice water than pie crust recipes call for in order to get the dough to come together.