Veggie Quiche

Sift the flour and salt into a mixing bowl. Using a pastry cutter, cut in the butter until the mixture resembles fine bread crumbs. One tablespoon at a time, work in enough water to form a soft dough. On a lightly floured work surface, knead the dough until smooth. Form into disc shape and cover with plastic wrap; chill in the refrigerator for 30 minutes.

On a lightly floured work surface, roll out the dough to fit a 9-inch tart pan or pie pan. Prick the bottom with a fork and chill for 20 minutes.

Preheat the oven to 400º F / 200º C. Line the pastry shell with foil or baking parchment and place baking beans in the center. Cook for 10 minutes. Remove the foil and beans and cook for an additional 10 minutes, or until pastry is golden and crisp.

Meanwhile, heat the oil in a skillet, add the onion, red peppers, and mushrooms and saute for 4 to 5 minutes. Add the zucchini and saute for another 2 to 3 minutes. Using a slotted spoon, scatter the vegetables over the base of the pastry shell. Sprinkle with sun-dried tomatoes.

Beat the eggs and cream together. Fold in the cheese and herbs; season with salt and pepper. Spread over the vegetable mixture. Arrange asparagus spears over the top.