Mushroom and asparagus quiche with sesame pastry

Sieve the flour and add the sesame seeds.
Rub in the butter and mix in about 125 ml cold water.
Knead lightly, cover with plastic wrap and place in the fridge.
Boil the asparagus in a little water for one minute.
Remove from the heat, drain and cover with cold water.
Drain and set aside.
Heat the oil and add the onion, and saut&eacute for one minute.
Slice large mushrooms and leave small ones whole, add to the pan and fry for two minutes.
Transfer mixture to a bowl and add remaining ingredients and the asparagus.
Season to taste with salt and freshly ground black pepper and set aside to cool.
Roll out the dough on a lightly floured surface and line a 22 cm quiche tin or pie dish.
Prick base with a fork several times then pour in filling.
Bake in a preheated 200 °C oven for 20 to 25 minutes or until golden and set.
Serve warm or cold.