Spring Asparagus & Crab Quiche

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The Crust:

1 cup all-purpose flour, sifted

1/4 teaspoon salt

3 tablespoons unsalted butter, chilled, sliced into 7 pieces

1/4 cup shortening, chilled, divide the shortening into 6-8 pieces

4 tablespoons ice water

The Quiche Filling:

1 tablespoon olive oil

1/4 cup minced shallots

10 spears of asparagus, bottom 2 inches removed (see Note), peeled, and cut in half lengthwise and then in half again crosswise

3/4 teaspoon salt

1/2 teaspoon white pepper

2 large eggs

2 egg yolks

3/4 cup whole milk

3/4 cup heavy cream

8 ounces picked fresh crabmeat

1/4 cup minced chervil

1 cup grated Gruyere

3 tablespoons finely grated Parmesan

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