Ingredients

Pastry:
2 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1/4 teaspoon sugar
3/4 cup (11/2 sticks) unsalted butter, cold and cut into small chunks
1 large egg yolk
3 tablespoons ice water, plus more if needed

Filling:
3 tablespoons extra-virgin-olive oil
2 large Vidalia onions, sliced
3/4 pound smoked ham, cubed
8 large eggs
1 quart heavy cream

Kosher salt and freshly ground black pepper

Salad:
2 bunches asparagus (about 1 pound each), stems trimmed
4 ounces Parmesan, shaved with a peeler
2 handfuls fresh flat-leaf parsley, hand-torn
1 handful fresh mint, hand-torn
1 handful fresh dill, hand-torn
Extra-virgin olive oil
1/2 lemon, juiced
Kosher salt and freshly ground black pepper

Directions

To make the 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. Beat the egg yolk and ice water in a small bowl to blend, add it to
the pastry. Work it in to bind the dough until it holds together without being too wet or sticky. Squeeze a
small amount together, if it is crumbly, 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.

Sprinkle the counter and a rolling pin lightly with flour. Roll the dough out into a 14-inch circle about
1/4-inch thick. Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside a

9-inch springform pan. Press the dough firmly into the bottom and sides so it fits tightly; trim the excess
dough around the rim. 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.

Preheat the oven to 375 degrees F.

To make the filling: Heat a skillet over medium-low heat, coat the pan with oil, and add the onions. Slowly
cook the onions, stirring, until they caramelize and release their natural sugars. Add a couple of tablespoons
of water to help the onions break down, if needed. Toss in the ham, cook, stirring, for about 10 minutes to
get some color on it. Remove from heat. In a large bowl, beat the eggs until frothy, pour in the cream; season
with salt and pepper. 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. Cover loosely with
foil and bake for 1 hour and 30 minutes. Remove the foil and continue to bake for 15 minutes or until the
quiche is set, puffy, and jiggles slightly. Remove to a wire rack and let cool for 30 minutes. In the meantime
make the asparagus salad.

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. Drain the asparagus, transfer to a bowl of ice water to stop the cooking,
and drain well. Slice the asparagus into 1/2-inch pieces and put them in a mixing bowl. Add the Parmesan and

herbs, drizzle the herb and asparagus salad with olive oil, a squeeze of lemon juice, season with salt and
pepper. Toss gently to combine.

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 it into wedges,
drizzle with a little olive oil, and a few turns of freshly ground black pepper. Garnish with the asparagus
salad on top.