Preheat the oven to th.7 (210°C)
Peel the asparagus, keeping only a third of the height, point side. Cook them for 15 minutes in salted boiling water.
Roll out the dough with a rolling pin on a floured work surface to 3mm thick. Garnish a tourtière coated with 20 g of butter.
With the scraps of dough, decorate the edge of the pie with a strip of undulating dough and small patterns. Solder them with a little water. Prick the bottom with a fork.
Shell the crab, roughly crumble its flesh. Cut the drained asparagus into four.
Brown the chopped shallots with the remaining butter in a heavy-bottomed saucepan.
Stir in the asparagus tips and the crab crumbs and coat them well with the butter. Sprinkle with flour, mix gently, then moisten with the white wine.
Salt and pepper generously and add the thyme leaves. Simmer for just 2 minutes and remove from the heat immediately.
Beat the eggs with the cream and very slowly pour this preparation into the saucepan. Stir gently.
Transfer this mixture to the bottom of the pie, put in the oven and cook for 25 to 30 minutes.
This fluffy quiche will be as tasty hot as it is cold.
Note:prepare a velvety soup with the asparagus bases.
