1 prepared pie shell
2 Tbs olive oil
2 medium shallots, thinly sliced
10-12 asparagus spears, cut diagonally into 1" pieces
1/2 lb. ham, cut in 1/4" dice
1 cup half and half
3 large eggs
1 1/2 cups grated Gruyere cheese
Fresh ground pepper
1. Preheat oven to 350. Fit pastry dough into pie shell or tart pan with removable bottom. If using tart pan, be sure to press dough into corners.
2. Line pastry with aluminum foil or parchment paper and fill two-thirds with beans, rice or baking weights. Bake 15 minutes and remove from oven. Cool a few minutes and carefully remove paper or foil and weights. Prick pie crust with a fork and bake an additional 10 to 15 minutes until golden.
3. Heat oil in saute pan over medium high heat. Add shallots and cook, stirring until translucent, about 1 minute. Add asparagus and cook, stirring frequently, until asparagus are just cooked through; about 8 to 10 minutes.
4. Increase oven temp to 375. Place pie or tart pan on a baking sheet to catch any run off. Sprinkle half the cheese over the crust. Spread asparagus and ham over the cheese and top with remaining cheese. In medium bowl, whisk together half & half and eggs. Season with fresh ground pepper. Pour over mixture in pan. Bake until just set in center, about 30-35 minutes. Cool on wire rack about 10 minutes before slicing.