Asparagus Quiche - cooking recipe

Ingredients

Pastry
1/2 cup cold unsalted butter, cut in pieces
1 1/3 cups all-purpose flour
1 egg
salt
Filling
16 medium asparagus spears, cut into 3/8 inch pieces
2 eggs
1 cup heavy cream
salt & freshly ground black pepper
1 tablespoon chopped chives

Preparation

Pastry: In a food processor, pulse the flour and salt to mix; add the butter and egg and pulse just until ball forms; remove onto a sheet of plastic wrap; form a disk, wrap tightly and refrigerate 1 hour.
On a lightly floured surface, roll the dough into a 10\" to 11\" circle and fit into an 8\" glass pie pan; trim away excess, crimp edges and refrigerate another 30 minutes.
Filling: Preheat the oven to 425\u00b0; blanch the asparagus in boiling salted water for 2 minutes; drain and plunge into an ice bath, drain well;.
Mix the eggs and cream; season with salt and pepper and add chives; place the asparagus on the pastry and pour in the cream mixture.
Bake for 20 minutes, reduce heat to 350\u00b0 and bake another 40 minutes or until set and lightly browned; let rest a few minutes before serving.