Green Asparagus and Gouda Cheese Quiche

In a bowl, mix the flour with a pinch of salt. Add the cold butter cut into cubes and quickly knead with your fingertips until you get a sandy texture. Add the cold water and form a homogeneous dough. Wrap it in cling film and leave it in the refrigerator for 30 minutes.

Roll out the dough on a lightly floured surface, forming a circle slightly larger than the tart pan. Transfer the dough to the pan, prick the base with a fork, and place it in the freezer for a few minutes until you prepare the filling.

Remove the woody ends of the asparagus and cut it into suitable pieces. Boil it in boiling water for 3 minutes, then immediately rinse it with cold water to preserve its vibrant green color.