Ham and Asparagus Quiche

Instructions

1. Prepare the crust
   Preheat oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch quiche dish or pie plate. Trim excess dough and crimp the edges. Prick the bottom with a fork. Line with parchment paper and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove weights and parchment and bake for an additional 5 minutes until lightly golden.
2. Blanch the asparagus
   Bring a pot of salted water to a boil. Add asparagus pieces and blanch for 2 minutes until bright green but still crisp. Immediately transfer to an ice water bath to stop cooking. Once cooled, drain well and pat dry with paper towels.
3. Prepare the filling
   In a large bowl, whisk together eggs, heavy cream, salt, pepper, and nutmeg until well combined. In a separate small pan, sauté shallots and garlic in a little butter or oil until softened, about 3 minutes. Allow to cool slightly before adding to the egg mixture along with the thyme.
4. Assemble the quiche
   Sprinkle half of the Gruyère cheese over the bottom of the par-baked crust. Distribute the diced ham and blanched asparagus evenly over the cheese. Pour the egg mixture carefully over the fillings. Top with remaining Gruyère and the Parmesan cheese.
5. Bake the quiche
   Place the quiche on a baking sheet and bake in the preheated oven for 35-40 minutes, or until the center is just set and the top is golden brown. The quiche should be slightly wobbly in the center but not liquid.
6. Rest and serve
   Allow the quiche to rest for at least 15 minutes before slicing. This quiche can be served warm or at room temperature, making it perfect for brunch, lunch, or dinner. Garnish with additional fresh thyme if desired.