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INGREDIENTS:

• 1 cup thinly sliced fresh asparagus


• 4 ounces grated cheddar cheese


• 4 ounces finely chopped smoked deli ham


• 6 large eggs


• 2 cups milk


• 1 cup heavy cream


• Black pepper to taste


• 1 1/2 cups unseasoned dried breadcrumbs

PROCEDURE:

Preheat the oven to 350 degrees and then butter a 9 x 13-inch baking dish.

Next, cut the bottom 3 inches off of a handful of asparagus and discard that, then cut the rest thinly crosswise. You'll need about 1 cup total for this recipe and you'll also need to dice 4 ounces of deli ham and grate 4 ounces of cheddar cheese.

Next, for the custard, use a mixing bowl to combine 6 large eggs with 2 cups of milk and 1 cup of heavy cream and a good crack of black pepper and whisk it up.

Sprinkle 3/4 cup unseasoned, dried breadcrumbs into the buttered baking dish, add the 1 cup of sliced asparagus to that and sprinkle another 3/4 cup dried breadcrumbs over the top of that.

Then very carefully add the custard mixture trying not to disturb the bottom too much, sprinkle the ham and cheese over the top of that and pop it into the preheated oven.

It will take just about 40-45 minutes to bake and will puff up quite a bit and feel somewhat firm to the touch when it is done but it will shrink back down a bit as it cools.

HINTS:

The reason for the 2 separate layers of breadcrumbs is so that the breadcrumbs can absorb some of the water in the asparagus as the quiche bakes.

Go slow adding the custard so that the breadcrumbs remain on the bottom, some will float a bit but that's okay.