Ham quiche with greens and asparagus salad

Ingredients:

Dough

• 2 cups of premium flour + extra for working with the dough
• 1 teaspoon of salt
• 1/4 teaspoon sugar
• 165g chilled unsalted butter, diced
• 1 large egg yolk

Filling

• 3 tablespoons extra-virgin olive oil
• 2 large Vidalia onions, thinly sliced
• 350 g smoked ham, diced
• 8 large eggs
• 1 liter of heavy cream

Salad

• 900 g asparagus, chopped
• 110 g Parmesan, grated with a vegetable peeler
• 1 cup chopped fresh parsley
• 0.5 cup chopped fresh mint
• 0.5 cup chopped fresh dill
• 1/4 cup extra-virgin olive oil + extra for drizzling
• Juice of half a lemon

Preparation:

1. Dough:
   
   Combine the flour, salt, and sugar in a large bowl. Add the butter and mix it in with a handheld pastry blender or your fingers until the mixture resembles coarse crumbs. Whisk the egg yolk with 3 tablespoons of ice water in a small bowl, then add it to the dough and mix until it is smooth and not wet or sticky. Press the dough in your hand; if it crumbles, add more ice water, 1 tablespoon at a time. Form the dough into a disk and wrap in plastic wrap. Refrigerate for at least 30 minutes.
2. Roll the dough out on a lightly floured surface into a 35cm (14in) circle. Carefully drape the dough over a rolling pin and place it in a 22cm (9in) springform pan. Press the dough firmly into the bottom and sides of the pan; trim off any excess. Place the pan on a sturdy baking sheet and refrigerate until the filling is ready.
3. Prepare the filling:
   
   Place the skillet over medium-low heat and drizzle with olive oil. Add the onion and sauté over low heat, stirring occasionally, until caramelized, 40–45 minutes. If necessary, add a couple of tablespoons of water to soften the onion. Add the ham and cook, stirring occasionally, for about 10 minutes. Remove from heat.
4. Preheat oven to 190°C.
5. Beat the eggs in a large bowl until foamy. Stir in the cream and season with salt and pepper. Arrange the onions and ham on the dough and carefully pour the egg-cream mixture into the dough; the filling should come about 1/2 inch from the edge of the dough. Cover loosely with foil and bake for 1 hour 45 minutes. Remove the foil and bake until the quiche is set but still slightly jiggly in the center, about 30 minutes more. Transfer to a wire rack and let cool for 45 minutes.
6. Meanwhile, prepare the salad.:
   
   Bring a large pot of salted water to a boil. Blanch the asparagus until crisp-tender, about 2 minutes. Transfer to a bowl of ice water to stop the cooking, then drain. Chop into small pieces and place in a bowl; fold in the Parmesan and herbs. Add the olive oil and lemon juice, season with salt and pepper to taste. Toss gently.
7. Remove the quiche from the pan, running a thin spatula around the edge to loosen the crust. Transfer to a plate and cut into wedges. Drizzle with olive oil and season with pepper. Top with the salad.