Ham and Asparagus Quiche

By norsegal8

Ingredients

• 8 asparagus spears, cut on the bias into 1/2-inch pieces
• 2 large eggs
• 2 large egg yolks
• 3/4 cup whole milk
• 3/4 cup heavy cream
• 1/2 tsp. table salt
• 1/2 tsp. white pepper
• pinch of fresh nutmeg
• 4 oz. deli-style baked ham, cut into 1/4-inch dice
• 1 9-inch partially baked pie shell (warm) baked until light golden brown, 5 to 6 minutes

Details

Servings 8

Preparation

Step 1

Adjust oven rack to center position and heat the oven to 375 degrees. Blanch the asparagus in one quart salted boiling water until crisp-tender, about 2 minutes.

Meanwhile, whisk all of the remaining ingredients except ham in a medium bowl.

Spread the asparagus and ham evenly over the bottom of the warm pie shell on an oven rack. Pour in the custard mixture to 1/2-inch below the crust rim. Bake until lightly golden brown and a knife blade inserted about 1 inch fromthe edge comes out clean, and the center feels set but soft like gelatin, 32 to 35 minutes.

Transfer the quiche to a wire rack to cool. Serve warm or at room temperature.