Springtime Quiche - cooking recipe

Ingredients

Crust
1 cup all-purpose flour
1/4 teaspoon salt
1/3 cup butter, cut into dice
2 tablespoons chopped fresh chives
2 tablespoons cold water
Filling
2 cups shredded cheddar cheese, about 8 oz
1 cup cooked chicken, shredded
6 slices bacon, crisply cooked and cut into 1-inch pieces
1/4 lb fresh asparagus
1 1/2 cups half-and-half or 1 1/2 cups whole milk
4 eggs, slightly beaten
1/4 teaspoon salt
1/8 teaspoon black pepper

Preparation

For crust, EITHER combine flour and salt in bowl; cut in butter until crumbly. Stir in chives and water (mixture will be crumbly).
Shape dough into a ball; place on lightly floured surface and roll into a 12-inch circle, about 1/8 inch thick.
Fold into quarters and transfer to a 10-inch quiche pan. Unfold and ease crust into pan, pressing firmly against bottom and sides. Crimp or flute crust.
OR substitute a prepared pie crust, sprinkle chives over bottom of crust and press lightly into the dough.
Spread cheese over bottom of crust; top with chicken and scatter bacon over chicken. Place asparagus spears in a spoke pattern on top of the bacon.
Combine half and half (or milk), eggs, salt and pepper in a small bowl. Whisk to mix well.
Pour egg mixture over filling in the crust.
Bake in a preheated 400-degree F oven 40-45 minutes or until golden and set in the center.
Let stand 10 minutes before cutting.