Method

• Line a 20cm non-stick, loose-bottomed fluted flan tin with the pastry. Chill in the refrigerator for 30 minutes.
• Meanwhile, plunge the asparagus into boiling water and cook for 3 minutes. Refresh under cold water to retain the colour. Drain well on kitchen paper.
• Heat the butter in a large frying pan over a gentle heat. Fry the chilli and spring onions for 1 minute. Add the crabmeat and prawns. Continue to fry for a further 2 minutes. Season to taste with salt and freshly ground black pepper. Set aside to cool.
• In a large jug beat together the eggs, egg yolk, cream, tomato purée, Black Garlic Paste and smoked paprika. Season with salt and freshly ground black pepper. Set aside.
• Preheat the oven to 200C/180Cfan/Gas6. Place a baking sheet onto the middle shelf.
• Remove the flan tin from the refrigerator and line the pastry base with parchment paper. Cover the parchment paper with baking beans then put the flan tin onto the preheated baking sheet. 
• Bake for 15 minutes. Carefully lift out the paper and the baking beans from the tin. Return the pastry to the oven for a further 5 minutes then remove the tin from the oven.
• Lower the oven temperature to 180C/160Cfan/Gas4. 
• Place the crabmeat mixture into the partially cooked pastry base. Arrange the asparagus in a circle over the crabmeat mixture. Scatter with chopped chives. Distribute sliced Black Garlic in amongst the filling.
• Pour the egg/cream mixture into the pastry case. Sprinkle over grated Gruyère cheese.
• Bake for 35 minutes until golden brown and set. Remove from the oven and leave to cool in the tin for 5 minutes. Remove the quiche from the flan tin.