Prep time: 20 minutes 
Cooking time: 70 minutes
Serves: Six
FOR THE PUFF PASTRY
2 cups all-purpose flour ( extra for dusting)
1 tsp salt
¼ tsp sugar
¾ cup unsalted butter, cold, Cut into small chunks
1 large egg yolk
FOR THE QUICHE
2 tins asparagus spears or a bunch cooked fresh asparagus
3 ham slices, chopped
1 cup each of English cheddar cheese, grated/processed with equal quantities of mozzarella
3 eggs
1 cup of milk
½ cup cream
1 spring onion, chopped
1 tsp chopped parsley
½ tsp ground black pepper
¼ tsp salt
TO MAKE THE PUFF PASTRY
- Combine the flour, salt and sugar in a large mixing bowl. Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
- Gently beat the egg yolk and add it to the pastry. Work it in to bind the dough and wrap in plastic wrap. Refrigerate for at least 30 minutes.
- Sprinkle the work table and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle, which is about ¼-inch thick. Carefully roll the dough up on to the pin and arrange in the pie dish ensuring it covers all the surfaces.
- Bake blind at 240° C for 30 minutes till the crust is golden and crisp. Remove from oven and set aside to cool while you make the pastry filling.
TO MAKE THE QUICHE
- In the pastry crust, layer the asparagus alternately with the ham and half the cheese.
- Gently beat together the eggs, milk, cream, spring onions, parsley and the rest of the cheese.
- Preheat the oven to 200° C. Pour over the layers of asparagus and ham. Top with more cheese and bake in the preheated oven for 30 to 40 minutes.
- Loosen the quiche from the sides of the pan by running a thin metal spatula around the inside rim. Carefully unmold the ring, and transfer the quiche (with the bottom base) to a serving plate.
- Cut into wedges, and drizzle over with a little olive oil. Sprinkle with freshly ground black pepper.
(Courtesy: Executive Chef Aman Tandon from the Pride Hotels Ahmedabad)