Make a shortcrust pastry with flour, butter, egg and salt, wrap in foil and chill.
Cut the leeks into fine rings and sauté in the butter.
Clean and cut the asparagus into thirds and set the tips aside.
Put water in a pot, heat and let first the asparagus ends steep in it for 3 minutes, then add the asparagus tips and let them steep for another 2 minutes.
While the leeks and asparagus are cooling, beat the eggs until frothy and stir in the sour cream and crème fraîche and season with salt, pepper and nutmeg.
Grate the parmesan and cut the wild garlic into fine strips.
Add the leeks, Parmesan and wild garlic to the egg mixture and gently fold in.
Remove the dough from the refrigerator and roll it out.
Place the dough in a buttered quiche dish (also around the edges) and press down lightly.
Pour in the asparagus-egg mixture and top with the asparagus. Bake at 180 °C for about 50 minutes.