Start with a store-bought pie crust (or use homemade).
Prick it all over with a fork, and bake it for 10 minutes at 400°F (this is called par baking, and it prevents a soggy crust).
Cut the asparagus into
one-inch pieces, and sauté
in butter until soft, about
6–8 minutes.
Gather the other mix-ins:
- 1 cup diced ham
- 1 cup shredded gruyere
- the sautéed asparagus
Sprinkle the gruyere over the par baked crust, and top with the ham and asparagus.
Whisk together 5 eggs with 1½ cups half & half and 1½ teaspoon salt. Pour over the asparagus.
Bake the quiche for 40–50 minutes at 350°F.
The center should just jiggle slightly when you move the quiche back and forth gently.
Cut into slices and serve.
I like serving it for brunch with bacon on the side. It's also really good with a leafy green salad for brunch or lunch!