Ham and Asparagus Quiche

Ingredients

• 1 recipe pie dough, enough for one bottom crust
• 2 tablespoons extra virgin olive oil
• 2 medium shallots, thinly sliced
• 10 ounces asparagus spears, cut on the diagonal into 1-inch long pieces
• 1/2 pound ham, cut into 1/4-inch cubes
• Freshly ground pepper
• 1/2 cup milk
• 1/2 cup heavy cream
• 3 large eggs
• 6 ounces Gruyère cheese, grated

Directions

1. Dust your work surface lightly with flour, then roll the dough into a 12-inch circle. Ease it into a round tart pan that measures 10-by-1 1/2-inch, removable bottom or not, and press it snugly along the sides and into the edges. Slide the pan into the freezer for 30 minutes.
2. Set the oven to 350 degrees F. Cover the pastry with aluminum foil, tucking it down against the sides and corners, then add baking weights, sugar, dried beans, or rice, all the way to the top. Bake for 45 minutes. Gather the foil by its sides and lift out the weights, then set the baked shell on a wire rack to cool while you start the filling.
3. Warm the oil in a large nonstick skillet over medium high heat. Stir in the shallots and cook until they turn translucent without browning, about 1 minute. Add the asparagus and keep it moving in the pan until it is just tender, lightly browned, and still firm rather than soft, 8 to 10 minutes.
4. Raise the oven heat to 375 degrees F. Set the tart pan on a baking sheet so any drips have somewhere to land, especially if your pan has a removable bottom. Scatter half the cheese across the crust, add the asparagus and ham over it, and finish with the remaining cheese.
5. In a medium bowl, whisk the milk, cream, and eggs together. Add freshly ground pepper, then pour the mixture over the cheese.
6. Put the quiche in the oven and bake at 375 degrees F until the middle is just set, 30 to 35 minutes. Let it rest on a wire rack for about 10 minutes before you slice it.