Aspargus, Pancetta And Parmesan Quiche

• FOR THE CRUST:
• 1-1/2 cup Flour
• 1/2 teaspoons Salt
• 1/2 Tablespoons Sugar
• 8 Tablespoons Cold Butter
• 5 Tablespoons Cold Water
• _____
• FOR THE FILLING:
• 1-1/2 cup Chopped Asparagus, In 1 Inch Pieces
• 2 whole Shallots, Chopped
• 2 ounces, weight Pancetta, Cut
• 3/4 cups Half-and-half
• 3 whole Eggs
• 1-1/2 teaspoon Tarragon
• 3/4 cups Parmesan Cheese

1. For the crust:
2. 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 400u0b0F for 15 minutes.
3. For the filling:
4. 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 375u0b0F for 25 minutes.

flour, salt, sugar, butter, water, filling, shallots, eggs, tarragon, parmesan cheese

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/aspargus-pancetta-and-parmesan-quiche/ (may not work)