HAM AND ASPARAGUS QUICHE

HAM AND ASPARAGUS QUICHE image

Yield 8

Number Of Ingredients 9

1 recipe Pie Dough for Prebaked Pie Shell
4 oz deli baked ham, cut into 1/4 inch dice
8 asparagus stalks, cut on the bias into 1/2" pieces (1 cup)
2 large eggs plus 2 large egg yolks
3/4 cup whole milk
3/4 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground white pepper
Pinch freshly grated nutmeg

Steps:

Heat oven to 375 degrees. Follow the directions for partially baking the pie shell until light golden brown. Remove the pie shell from the oven but do not turn off the oven. Meanwhile, blanch asparagus in 1 quart salted boiling water until crips-tender, about 2 minutes. Drain thoroughly. Whisk all the remaining ingredients except for ham in a medium bowl. Spread ham evenly over the bottom of the warm pie shell and set the shell on the oven rack. Pour the custard mixture into the pie shell (it should come to about 1/2 inch below the rim of the crust). Bake until light golden brown, a knife blade inserted about 1 inch from the edge comes out clean, and the center feels set but soft like gelatin, 32 to 35 minutes. Transfer the quiche to a rack to cool. Serve warm or at room temperature.