Prepare the shortcrust pastry: crumble the flour and butter with your fingertips, add the salt, water and mix everything together. Crush the dough to properly incorporate the butter and roll it into a ball. Wrap in plastic wrap and refrigerate for 1 hour.
Peel the asparagus, cook in salted boiling water for 15 to 25 minutes, knowing that green asparagus cooks faster than white asparagus. Drain carefully on a cloth.
Preheat the oven to 465°F (240°C) (thermostat 8).
Roll out the dough and place it in a tart pan. Prick the bottom with a fork, cover with aluminum foil and top with dried beans or chickpeas. Bake the dough for 15 minutes.
Remove foil and beans.
Lower the oven to 430°F (220°C) (thermostat 7-8).
Place the asparagus and ham on the tart base. Beat the eggs with a fork with the cream, add the cheese and season with salt, pepper and grated nutmeg. Pour the mixture over the asparagus and bake for 25 minutes.
Serve the quiche hot or warm.
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