Preheat the oven to 210°C (th. 7).
Peel the asparagus, keeping only the top third (tip end). Cook in boiling salted water for 15 minutes.
Roll out the dough on a floured surface to 3 mm thick. Line a buttered pie dish (tourtière) with 20 g butter.
Use dough scraps to create an undulating edge strip and decorative patterns. Attach with water and prick the base with a fork.
Shell the crab and roughly crumble the meat. Cut the drained asparagus into quarters.
Sauté the chopped shallots in the remaining butter in a heavy-based pan.
Add asparagus tips and crab meat, coating well in butter. Sprinkle with 40 g flour, stir gently, then deglaze with white wine.
Season generously with salt, pepper, and thyme leaves. Simmer for 2 minutes, then remove from heat.
Whisk eggs with cream and slowly incorporate into the pan. Stir gently.
Pour into the pastry case and bake for 25-30 minutes until set.
This light, fluffy quiche is delicious served hot or cold.
Pro tip from the kitchen: Use the asparagus bases to make a silky velvety soup.
