The quality of the ham makes a difference in the taste of the quiche, so be sure to use the best available.
Prepare a 9-in. shell. Either bake it partially at 375 degrees F for about 8 minutes or brush the inside with slightly beaten egg white to prevent a soggy bottom.
Preheat the oven to 375 degrees.
2 cups trimmed, ¼" slices asparagus
1 cup cooked ham in ¼" cubes (about 1/3 lb)
1-1/3 cups light cream
1 cup lightly packed shredded Swiss cheese 1/8 tsp pepper
1 Tbs. finely minced onion
½ tsp. salt
Steam the asparagus (or blanch in boiling water) for 5 minutes. Drain very well and let cool slightly.
When the asparagus is slightly cool, place it in a mixing bowl. Add the ham, cheese, and onion and stir gently. Place the mixture in the pie shell. Beat the eggs, cream, salt, and pepper together with a wire whisk or eggbeater and pour over the asparagus mixture in the pie shell. Bake at 375 degrees for 40-45 minutes or until set. Test by inserting a knife; when it comes out clean, the quiche is done.
Note: Cut the asparagus on a diagonal to get attractive ovals. Leave the tips whole.