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!