Ham & Asparagus Quiche 

 

8 asparagus spears cut on the bias into ½-inch pieces (about 1 cup)

2 large eggs 

2 large egg yolks 

¾ cup whole milk 

¾ cup heavy cream 

½ teaspoon table salt 

½ teaspoon ground white pepper 

 Pinch nutmeg 

4 ounces baked ham, cut into ¼-inch pieces

1 9-inch partially baked pie shell (warm), baked until light golden brown, 5 to 6 minutes

1.    Adjust oven rack to center position and heat oven to 375 degrees.

2.          Steam asparagus in until crisp-tender.

3.          Whisk all remaining ingredients except ham in medium bowl.

4.          Spread asparagus and ham evenly over bottom of warm pie shell and set shell on oven rack.

5.          Pour in custard mixture to ½-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool.  

              Serve warm or at room temperature