Heat oven to 425°F. In medium bowl, mix flour, 1 teaspoon salt and the oil with fork until moistened. Sprinkle with cold water, 1 tablespoon at a time, until all water is absorbed. Gather pastry into a ball. In ungreased 13x9-inch (3-quart) glass baking dish, press pastry in bottom and up sides to within 1/2 inch of top of dish. Bake 12 to 15 minutes or until golden brown.
Meanwhile, in large bowl, beat eggs, sour cream, milk, onion, 1 teaspoon salt, the nutmeg and ground red pepper with wire whisk.
In partially baked crust, evenly layer chicken, bell pepper, asparagus and cheese. Carefully pour egg mixture over top.
Reduce oven temperature to 325°F. Bake 50 to 60 minutes or until knife inserted in center comes out clean. Cool 10 minutes before serving.