Omit the ham or replace the asparagus with peas or use white cheese. Or double the quantity and bake the quiche in a 9X4 pan. All good.

1/2 recipe Pie Pastry
2 Tbsp olive oil
1 large onion, diced
10 ounces asparagus spears, cut to 1-inch pieces
1/2 pound ham, cut into 1/4-inch cubes
ground pepper
1/2 cup milk
1/2 cup heavy cream
3 large eggs
1 1/2 cups cheddar cheese, grated

• On a lightly floured surface roll dough into a 12-inch circle.
• Fit rolled dough into a 9" quiche dish or heavy ceramic pie pan.
• Transfer dish to the freezer and chill for 30 minutes.

• Line the pastry with parchment paper, pressing into corners.
• Fill at least two-thirds with dried beans.
• Bake at 350F for 15 minutes.
• Remove from oven and let cool for a few minutes.
• Carefully remove parchment paper and the weights.
• Poke pie bottom with a fork.
• Return to oven for additional 10 minutes or until lightly golden.
• Transfer to a wire rack to cool while making the filling.

• In a large non-stick skillet heat the oil over medium high heat.
• Add the onions and cook stirring, until translucent but not brown.

• Increase the oven temperature to 375°F.
• Place the quiche dish on a baking sheet to catch any run-off.
• Sprinkle half the cheese evenly over the bottom of the crust.

• Spread the asparagus and ham over the cheese.
• Top with the remaining cheese.

• In a medium bowl, whisk together milk, cream, eggs and pepper.
• Pour milk mixture over the cheese.
• Place dish in the oven.
• Bake for 30- 35 minutes until just set in the center.
• Cool on a wire rack for about 10 minutes before slicing.

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!