1 cup half and half (if you want lower fat substitute low fat milk)
6 oz diced Swiss cheese diced
8 oz lower sodium ham diced (look and you will find some that is 20% of a days sodium) or if you love sodium use country ham and get 45%)
8 oz diced fresh asparagus
1/4cup Parmesan cheese grated fresh ( put the green can away)
1 frozen pie shell (thawed)
1 small red onion diced medium
Salt and pepper
Olive oil to sauté
Preheat oven to 350
Using a fork prick pie shell and bake at 350 for 10 minutes let cool
In a 10 inch sauté pan add olive oil and red onion cook until soft. Add diced ham and asparagus until ham is browned set aside to cool.
Place pie shell on a sheet try because it may keep your oven clean
In a large bowl add eggs and half and half beat with a whisk for 3 minutes. Add 1/2 teaspoon of salt and pepper add Parmesan cheese.
In cooled pie shell put down 1/2 of ham mixture with 1/2 of Swiss cheese
Add egg mixture to barely cover. Add the next layer of ham mixture and Swiss add more egg. You may have extra egg mixture but it’s better than having a shallow quiche.
Did you put your quiche on a sheet tray because if you didn’t now would be a good time if you did congrats.
Cover the outside crust with foil
Bake at 350 for 60- 70 minutes but check at 50 when a tooth pick comes out clean
See why I told you to use the pan.