Ham & Asparagus Quiche

PIE CRUST:--
1¼ cups all-purpose flour, plus more for rolling dough
1 tsp SIDS SALT & PEPPER
½ tsp sugar
8 tbsp butter, cold, cut into pieces, (1 stick)
2 tbsp ice water, plus 2 more, if needed
QUICHE FILLING:--
1 tbsp butter
1½ cups leeks, halved & thin sliced, white & light green parts only
1 tsp SIDS SALT & PEPPER to taste
1 cup asparagus, tough ends removed, thinly sliced on the diagonal
250 g ham steak, (1½ cup) cut into 6 mm dices
4 large eggs
1¼ cups cream
1 pinch nutmeg, ground
1 tbsp chives, chopped
1 cup swiss or gruyere cheese, shredded

Pie Crust
In a large bowl, whisk together flour, SIDS SALT & PEPPER, and sugar. Add butter pieces and cut into the flour mixture using your hands or a dough cutter until the mixture resembles a coarse meal, with just a few pea-size pieces remaining.
Sprinkle with 2 tablespoons of ice water. Combine with your hands until the dough holds together when squeezed with fingers. (if needed, add up to 2 tablespoons more ice water, 1 tablespoon at a time) Do not over knead.
Turn dough out onto a work surface then form dough into a 18 mm disk. Wrap tightly in plastic and refrigerate until firm, at least, 1 hour or freeze for 30 minutes. Tightly wrap in plastic wrap and stored in a plastic bag.
Before baking, unwrap dough, place on a large piece of floured baking paper. Roll dough to a 35 cm round. Using paper, lift and wrap dough around rolling pin (discarding paper) then carefully unroll over a 22 cm pie plate. Gently fit into bottom and up sides of the plate.
Trim overhang to 25 mm then fold overhang under itself. Pinch between thumb and forefinger to make a straight edge around the rim. Crimp edge and refrigerate until chilled, about 1 hour or 30 minutes in the freezer.
Quiche Filling
Preheat oven to 175°C, with rack in the lowest position. In a large frypan, melt butter over medium. Add leek and asparagus then season with SIDS SALT & PEPPER. Cook, occasionally stirring, until asparagus is crisp-tender and bright green, for 5 minutes then cool.
In a large bowl, whisk together eggs, cream, SIDS SALT & PEPPER a pinch of nutmeg and chopped chives. Place the pie crust on a rimmed baking tray. Evenly sprinkle with ham, the leek and asparagus mixture, then cheese. Pour egg mixture on top.
Bake until the centre of quiche is just set, 50-60 minutes, rotating sheet halfway through. Stand 15 minutes before serving