Aspargus, Pancetta and Parmesan Quiche

For the crust:

Mix crust ingredients in a food processor until dough is crumbly and in pea-sized pieces. Add water and pulse until dough comes together. Gather together and roll out a 9-inch circle. Transfer to a pie dish. Puncture the bottom with a fork and bake at 400ºF for 15 minutes.

For the filling:

Boil the asparagus 5 minutes. Drain and set aside. Saute shallots and pancetta until cooked through, about 5 minutes. Distribute the pancetta and shallots in the bottom of the pie crust. Now layer asparagus over the top. Whisk together half-and-half, eggs, tarragon and parmesan and pour over asparagus, pancetta and onions. Bake at 375ºF for 25 minutes.