Preheat the oven to 170°C. Grease the quiche tin with butter and line with puff pastry. Prick holes in the bottom with a fork and bake in the oven for 10 minutes.
Chope the chicken breast into cubes and sprinkle with salt and pepper to taste. Cut the sweet pepper into 1 cm cubes and finely chop the shallot. Heat the olive oil in a frying pan and fry the shallot. Add the chicken breast and fry. Next, add the sweet pepper. Allow to drain well.
For the filling, mix the eggs with the single cream, vadouvan and salt and pepper to taste.
Cut the woody bottom part (2-3 cm) off the asparagus and cut them in half. Spread the chicken breast over the puff pastry. Pour the egg mixture on top followed by the asparagus. Sprinkle with the cheese. Bake the quiche in the middle of the oven for about 35 minutes until golden brown and cooked.
Tip: Also delicious with white asparagus. Peel them thickly with a vegetable peeler and remove the woody bottom (3 cm). Put the asparagus (preferably in an asparagus basket) with cold water on the fire and bring to the boil. Cook for 5 minutes, remove from the heat and leave in the boiling water for 10 minutes. Drain, halve and divide over the quiche.
