Step 1

1 For the crust: Combine the sea salt and flour in the bowl of a stand mixer or handheld electric mixer; beat on low speed to blend

Step 2

2 Stir together the water, melted butter and egg yolks in a liquid measuring cup

Step 3

3 Beating on low speed, add the water mixture in three additions to form a rough dough that holds together

Step 4

4 Wrap the dough in plastic wrap; refrigerate for at least 1 hour and up to 1 day

Step 5

5 Lightly flour a work surface

Step 6

6 Divide the dough in half; roll out each half on the work surface to an 8-by-12-inch rectangle

Step 7

7 Reserve one for later use (see headnote); transfer the remaining rectangle of dough to a flexible cutting board and refrigerate for 20 minutes

Step 8

8 Preheat the oven to 350 degrees

Step 9

9 Line a baking sheet with parchment paper or a silicone liner

Step 10

10 Use a little butter to grease the ring molds, then arrange them on the baking sheet

Step 11

11 Cut a total of four 5-inch rounds from the chilled dough, rerolling as needed

Step 12

12 Line the ring molds with the dough, handling the dough as little as possible so it stays cold

Step 13

13 (Pop the dough rounds in the refrigerator for 10 to 15 minutes to firm up if the dough gets too soft

Step 14

14 ) Trim the top edges of the dough as needed

Step 15

15 Bake for about 14 minutes or until the tart shells become a light golden brown

Step 16

16 Let them cool on the baking sheet

Step 17

17 When you're ready to bake the quiches, preheat the oven to 350 degrees

Step 18

18 For the filling: Combine the lemon grass, coriander seed and milk in a small saucepan over medium heat

Step 19

19 Once the mixture starts to bubble at the edges, turn off the heat; let it sit for 10 to 15 minutes to infuse

Step 20

20 Strain and cool the milk, discarding the solids

Step 21

21 Meanwhile, melt the butter in a small saute pan over medium-low heat

Step 22

22 Once it’s foamy, stir in the leek; cook for about 3 minutes or until it is soft but not browned at all

Step 23

23 Let cool

Step 24

24 Fill a bowl with ice water

Step 25

25 Bring a small saucepan of water to a boil over high heat

Step 26

26 Add a pinch of sea salt and the asparagus pieces; cook for about 30 seconds or just until they’ve turned a brighter shade of green

Step 27

27 Use a slotted spoon to transfer the pieces to the ice-water bath to cool

Step 28

28 Drain and pat dry

Step 29

29 Whisk together the eggs and egg yolk in a mixing bowl, then add the infused milk, cream, yogurt, curry powder, a good pinch of black pepper and a pinch of sea salt

Step 30

30 Fold in the cooled leek, the feta, half of the Gruyère and half of the chopped parsley until well incorporated

Step 31

31 Divide the egg-vegetable mixture among the baked tart shells (still in their rings)

Step 32

32 Divide the asparagus pieces evenly among them, then top each one with the remaining Gruyère

Step 33

33 Bake for 15 to 18 minutes, until lightly set and very lightly browned

Step 34

34 Cool slightly before unmolding and serving; sprinkle the top of each quiche with the remaining parsley