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1
To make the pastry: combine the flour, salt, and sugar in a large mixing bowl.
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2
Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
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3
Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry.
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4
Work it in to bind the dough until it holds together without being too wet or sticky.
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5
Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time.
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6
Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.
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7
Sprinkle the counter and a rolling pin lightly with flour.
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8
Roll the dough out into a 14-inch circle about 1/4-inch thick.
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9
Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a 9-inch springform pan.
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10
Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim.
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11
Place the pan on a sturdy cookie sheet so it will be easier to move in and out of the oven, this quiche is pretty heavy.
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12
Preheat the oven to 375 degrees F.
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13
To make the filling: Heat a skillet over medium-low heat, coat the pan with oil, and add the onions.
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14
Slowly cook the onions, stirring, until they caramelize and release their natural sugars.
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15
Add a couple of tablespoons of water to help the onions break down, if needed.
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16
Toss in the ham, cook, stirring, for about 10 minutes to get some color on it.
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17
Remove from heat.
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18
In a large bowl, beat the eggs until frothy, pour in the cream; season with salt and pepper.
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19
Arrange the caramelized onions and ham over the bottom of the crust and carefully pour in the cream and egg mixture; the filling should be about 1-inch from the top of the pan.
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20
Cover loosely with foil and bake for 1 hour and 30 minutes.
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21
Remove the foil and continue to bake for 15 minutes or until the quiche is set, puffy, and jiggles slightly.
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22
Remove to a wire rack and let cool for 30 minutes.
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23
In the meantime make the asparagus salad.
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24
To make the asparagus salad: In a large pot of boiling salted water, blanch the asparagus for 4 minutes, or until they are just crisp-tender.
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25
Drain the asparagus, transfer to a bowl of ice water to stop the cooking, and drain well.
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26
Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl.
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27
Add the Parmesan and herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and pepper.
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28
Toss gently to combine.
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29
Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim.
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30
Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate.
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31
Cut it into wedges, drizzle with a little olive oil, and a few turns of freshly ground black pepper.
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32
Garnish with the asparagus salad on top.
