Ingredients

1 Pie crust shell, 9 inch, unbaked
1/4 tsp. Butter
1/2 cup Onion, thinly sliced
1/3 cup Red and green bell pepper, seeded and diced
2/3 cup Asparagus spears, cooked and diced
1 cup Smoked ham, cut into thin strips
4 tsp. Scallion, minced
Salt to season
Fresh ground black pepper to season
3/4 cup Swiss cheese, shredded
3/4 cup Manchego cheese, shredded

For the Custard

4 Eggs
1 cup Cream or milk
Pinch of Ground nutmeg
1/4 tsp. Salt
1/8 tsp. Fresh ground black pepper

Method
Preheat oven to 350-375 degrees F. Prepare quiche filling by heating butter in a sauté pan or skillet over medium heat. Add onion, asparagus, peppers and smoked ham, sauté for 3-4 minutes. Remove from heat and cool.

Prepare custard by combining eggs, cream, nutmeg, salt and pepper in a bowl, mix thoroughly. Place cooled ham/vegetable mixture in pie shell and spread evenly. Top with shredded Swiss and Manchego cheeses and sprinkle with minced scallion. Pour in custard and gently tap quiche on work surface to remove "air pockets."

Bake at 350-75 degrees F for 45-50 minutes or until golden brown and cooked through. Test by piercing with a small knife. If knife comes out clean, the quiche is done. Cool quiche for 15-20 minutes before slicing.

Makes 1 quiche (8-10 servings)