Asparagus Cream Cheese Quiche

Hmm, not really. With only 175g flour to 90g butter/lard, the pastry was too dry (again! Although it wasn't quite the disaster this shortcrust pastry was), and the filling was clearly too heavy and too cheesy/salty to let the asparagus unfold its flavour. The asparagus could have been cooked just slightly longer but was still within limits. What a shame, this could have been such a great dish. We might try the very similar Asparagus Tart with Wild Garlic from Spargel.