Dice the ham and slice the mushrooms. Cut off the stems of the asparagus. Slice the asparagus in half lengthwise.
Preheat the oven to 180C/350F.
Add the pie crust ingredients into a bowl and knead together until it forms a ball.
Spray some oil all over a 9inch springform pie. Cut a piece of parchment paper into a circle and place it over the the bottom of the springform pan. This will make it easier to take the quiche off the pan.
Add half of the pie dough onto the bottom of the pan, press with your fingers and spread all over until you have the bottom layer of the crust. Take the other half, small pieces at a time, and press the dough onto the side to make a tall wall. About a 2inch/5cm length should be perfect.
In a large bowl, add the mascarpone and heavy cream. Whip together with a whisk until nice and creamy. Add the eggs and whisk again. Add the mushrooms, ham, spices and ½ the cheddar to the cream and mix again.
Pour the quiche liquid inside the pie crust. Top with the last half of the cheddar cheese and place the sliced asparagus over the egg mixture.
Bake in the oven for 50 minutes. Let completely cool before taking it out of its pan.
When it's completely cooled, carefully run a knife around the sides. They should already be pretty loose by spraying the oil in the beginning. Push the quiche out of the pan and it's ready to serve!! You can eat it hot or cold and it's guaranteed to be extremely delicious!
If you don't have a springform pan, you can use a pie mold.