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1
Make the crust: Combine the flour, salt and sugar in a large bowl.
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2
Add the butter; mix with a pastry blender or your fingers until the mixture resembles coarse crumbs.
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3
Beat the egg yolk and 3 tablespoons ice water in a small bowl; work into the dough until the dough holds together without being wet or sticky.
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4
Squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
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5
Form into a disk and wrap in plastic wrap; refrigerate at least 30 minutes.
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6
Roll out the dough on a lightly floured surface into a 14-inch round.
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7
Carefully roll up the dough onto the rolling pin (this may take a little practice) and lay it inside a 9-inch springform pan.
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8
Press the dough firmly into the bottom and side; trim the excess.
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9
Put the pan on a sturdy baking sheet and refrigerate until ready to fill.
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10
Prepare the filling: Put a skillet over medium-low heat and coat with the olive oil.
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11
Add the onions and slowly cook, stirring occasionally, until they caramelize, 40 to 45 minutes.
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12
(Add a couple of tablespoons of water to help the onions break down, if needed.)
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13
Toss in the ham and cook, stirring, about 10 minutes.
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14
Remove from the heat.
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15
Preheat the oven to 375 degrees F. Whisk the eggs in a large bowl until frothy.
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16
Whisk in the cream; season with salt and pepper.
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17
Arrange the onions and ham in the crust and carefully pour in the egg-cream mixture; the filling should be about 1/2 inch from the top.
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18
Cover loosely with foil and bake 1 hour, 45 minutes.
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19
Remove the foil and bake until the quiche is set but jiggles slightly, about 30 more minutes.
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20
Remove to a rack and let cool 45 minutes.
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21
Meanwhile, make the salad: Bring a large pot of salted water to a boil; blanch the asparagus until crisp-tender, about 2 minutes.
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22
Transfer to a bowl of ice water to stop the cooking, then drain.
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23
Slice into small pieces and put in a bowl; add the parmesan and herbs.
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24
Add the olive oil and lemon juice and season with salt and pepper.
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25
Toss gently to combine.
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26
Loosen the quiche from the pan with a thin metal spatula, then remove the ring.
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27
Transfer the quiche to a plate and cut into wedges.
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28
Drizzle with olive oil and season with pepper.
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29
Top with the salad.
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30
Photograph by Johnny Miller
