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Crust:
Combine flour, baking powder and salt in a bowl. Make a well in the center and add water and oil, stirring, until well blended. Turn dough onto a floured surface. Knead 4 or 5 times. Wrap dough in a plastic wrap and chill for 15 minutes.
Remove from the refrigerator and roll dough, still covered with plastic wrap, into a 11 inch (22cm) circle. Chill again for 10 minutes, remove plastic wrap and line a pie or tart pan.
Combine eggs and egg whites with a wire whisk. Separate 2 tablespoons and brush them over the crust. Set remaining egg mixture aside. Bake at preheated 375 °F (190 °C) for 7 to 10 minutes. Remove from oven. Cool on a wire rack.
Filling:
Cut ends or asparagus and peel stems. Cut asparagus into 5 inch (10 cm) pieces. Steam or cook stems and tips in salted water until tender. Rinse in cold water to stop cooking process. Drain and arrange, alternating tips and stems, on crust.
Combine remaining egg mixture with milk, cheeses, onion, dry milk, thyme, salt and pepper. Pour mixture over asparagus.
Bake in preheated oven 375 °F (190 °C) until filling sets.
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