Ham, Asparagus and Gruyere Quiche

I have been partial to eggs with asparagus for some time and finally decided to make a quiche to incorporate the two. I used a deep pie dish for this so that I have a big fluffy quiche. Also, since my husband tends to be on the Atkins diet, I have made this without the crust to accommodate him. Just spray your dish with some butter spray if you omit the pie crust.

Ingredients:

1 pie crust
2 tablespoons olive oil
2 medium shallots, thinly sliced
1 bunch of asparagus spears, cut 1-inch long pieces
2 cups of ham ham, cubed
1/2 cup milk
1 cup heavy cream
5 large eggs
1/2 tsp ground pepper
1/4 tsp nutmeg

2 cups Gruyere cheese, grated

Directions:

Preheat your oven to 375 degrees. Place your pie shell in the pie pan pressing gently against the sides. Trim and flute the edges to your liking. Place it in the oven and bake until the shell just begins to bubble up but not brown. Remove it from the oven and let it cool while preparing the mix.

Add the olive oil to a skillet over medium heat. Add the shallots of cook until translucent.

Add the ham and the asparagus and cook until the asparagus is al dente, about 5-6 minutes, being careful not to overcook. (Remember this will cook in the oven quite a bit too.) Remove from heat.

Using a medium-sized bowl whisk together the milk, heavy cream, eggs, pepper, and nutmeg.

Spread 1 cup of cheese evenly over the bottom of the pie crust and then spread your asparagus and ham mixture on top of that. Spread the remaining 1 cup of cheese over the ham and asparagus. Pour your egg mixture evenly on top of the layers, gently giving your pie pan a small jiggle if needed.

Place your pie in the oven and let bake for 35-40 minutes. Note: Check on the pie 30 minutes into baking. If it is browning on top more than you like you may take a piece of aluminum foil and place it loosely and gently on top, leaving the edges unfolded. At the end of your cook time insert a knife in the center to make sure it comes out clean.

Remove from oven and let stand 10 minutes. Slice and serve.