Ham and Asparagus Quiche with Gruyère

This quiche is packed with all the good stuff: fresh asparagus, chopped ham, and melty Gruyère cheese. It’s made with store-bought pie crust to make it even easier.

1 (9”) deep dish pastry shell, unbaked
½ cup asparagus, cut into 2” pieces
½ cup ham, cooked and cubed
1 cup (4 oz) Gruyère or Swiss cheese, shredded
1 Tbsp. all-purpose flour, unbleached
4 large eggs, beaten
1½ cups half-and-half cream
½ tsp. sea salt
2 Tbsp. Parmesan cheese, freshly grated

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

Cook or steam asparagus until crisp-tender, drain well. Arrange cooked asparagus pieces over bottom of pastry. Top with ham.

Combine cheese and flour, sprinkle over ham.

In a small bowl, combine eggs, cream and salt, mix well and pour into pastry. Sprinkle with Parmesan cheese.

Bake for 35-40 minutes, or when a knife inserted in the middle comes out clean.

Let stand for 10 minutes before serving.

Makes 4 servings.