Asparagus and Ham Quiche

This quiche can be prepared without the ham and it is just as good.  If you don't use ham, you will need to add 1/2 t. salt to the eggs and cream.

Ham and Asparagus Quiche

1/2 (15 ounce) package refrigerated pie crust
2 T olive oil

2 medium shallots, thinly sliced

10 ounces asparagus, cut on the diagonal into 1-inch long pieces

1/2 pound ham, cut into 1/4 inch cubes

Freshly ground pepper

1 cup half and half

2 eggs

2 egg yolks

1 1/2 cups Gruyere cheese, grated (6 ounces)

Unroll pie crust and place in pie plate.  Bake on lowest oven rack at 400 for 8 minutes.  Cool.
Heat oil in a large nonstick skillet over medium heat.  Add shallots and cook, stirring, until translucent, but now brown, about 1 minute.  Add asparagus.  Cook, stirring, frequently, until asparagus are just cooked (crisp tender), slightly browned, firm, 8 minutes.
Place pie pan on a bakinig sheet to catch any run-off there might be.  Sprinkle half the cheese evenly over bottom of the crust.  Spread ham and asparaugus mixture over the cheese and then top with remaining cheese.  In a medium bowl, whisk together half and half, eggs, and egg yolks.  Season with pepper.  Pour over cheese.  Transfer to oven and bake until set in center, 30-40 minutes.  Cool on rack for about 10 minutes before slicing.