Asparagus Quiche

In medium bowl, with fork, stir flour and 1/4 teaspoon salt. With pastry blender or two knives used scissor-fashion, cut in margarine or butter with shortening until mixture resembles coarse crumbs. Sprinkle cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with fork after each addition until dough is just moist enough to hold together. Shape dough into a disk; wrap with plastic wrap and refrigerate 30 minutes or until firm enough to roll. Meanwhile, in 2-quart saucepan, heat 4 cups water to boiling over high heat. Add asparagus and cook 6 to 8 minutes until tender. Drain asparagus and rinse under cold running water. Drain and set aside. Preheat oven to 425 degrees F. On lightly floured surface, with floured rolling pin, roll dough into a round 1 1/2 inches larger in diameter than inverted 9-inch pie plate. Gently ease dough into pie plate; trim edge, leaving 1-inch overhang. Fold overhang under; bring up over pie-plate rim. Pinch dough to form decorative edge. With fork, prick dough at 1-inch intervals to prevent puffing and shrinking during baking. Line pie shell with foil and fill with pie weights, dried beans, or uncooked rice. Bake pie shell 15 minutes; remove foil with weights and bake 10 minutes longer or until crust is golden. (If crust puffs up during baking, gently press it to pie plate with back of spoon.) Turn oven control to 350 degrees F. Meanwhile, in medium bowl, with wire whisk or fork, mix eggs, half-and-half, pepper, nutmeg, and remaining 1/2 teaspoon salt until well blended. Sprinkle asparagus and cheese into piecrust. Pour half-and-half mixture over asparagus and cheese. Place sheet of foil underneath pie plate; crimp foil edges to form a rim to catch any drips during baking. Bake quiche 40 to 45 minutes, until knife inserted in center comes out clean. Serve quiche hot, or cool on wire rack to serve at room temperature later.