Ham Quiche with Herbs & Asparagus Salad

Directions

Combine the flour, salt, and sugar in a large mixing bowl.

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Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.

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Beat the egg yolk and ice water in a small bowl to blend, add it to the pastry.

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Work it in to bind the dough until it holds together without being too wet or sticky.

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Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time.

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Form the dough into a disk and wrap in plastic wrap; refrigerate for at least 30 minutes.

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Sprinkle the counter and a rolling pin lightly with flour.

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Roll the dough out into a 14-inch circle about 1/4-inch thick.

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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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Press the dough firmly into the bottom and sides so it fits tightly; trim the excess dough around the rim.

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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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