• Whisk flour with salt; drizzle olive oil over top. Mix with your fingertips until combined. Stir in 3 tbsp water; knead until dough comes together to form a ball, adding up to 1 tbsp more water if necessary. Wrap in plastic wrap and refrigerate for 30 minutes.
• On lightly floured surface, roll pastry into 10-inch circle, about 1/4 inch thick; fit into 9-inch round deep tart pan with removable bottom, trimming excess dough. Refrigerate for 30 minutes.
• Preheat oven to 375°F. Line pastry shell with foil and fill with pie weights or beans. Bake in bottom third of oven for 20 minutes. Remove foil and weights; bake for 10 minutes. Remove from oven and let cool on rack.

Filling:Arrange asparagus and ham in pastry shell. Whisk together eggs, cream, chives, parsley, salt and pepper; pour into shell. Sprinkle with cheese. Bake for about 30 minutes or until pastry is golden brown and quiche is set.