Ham and Asparagus Quiche
For the pastry dough, mix flour with salt mix and pour onto a work surface. Make a well in the center of the flour and fold egg into the well. Cut butter and add to the well. Chop all ingredients with a knife until crumbly. Rapidly knead dough with hands until a smooth dough is created, form into a ball and wrap in plastic wrap for 30 minutes in the refrigerator.
Preheat the oven to 180°C (approximately 350°F).
Rinse asparagus, peel the bottom third, cut off woody ends and cut asparagus into 2-3 cm (approximately 1 inch) long pieces. Blanch asparagus in boiling salted water for 5 minutes. Remove asparagus, place in cold water and drain well. Mix eggs with cream and crème fraîche and season with salt, pepper and nutmeg. Cook lardon in a frying pan until crispy.
Roll out the dough on a floured work surface until thin. Place dough in a buttered pie dish or baking pans and pull pastry dough to the edges forming a small ridge. Spread egg mixture on top of dough and top with asparagus pieces and lardon. Bake in preheated oven for about 20-30 minutes. Remove and serve immediately.