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Ingredients

1 Pie crust shell, 9 inch, unbaked
2/3 cup Smoked ham, juliennee cut
1/4 cup Red pepper, roasted, cut into strips
1/2 cup Asparagus, cooked, diced
1/4 tsp. Butter
1/4 cup Onion, diced
Salt to season
Fresh ground black pepper to season
1 1/4 cup Spanish Manchego cheese, shredded

Custard

4 each Eggs
1 cup Cream
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 onions, saute until tender. Add ham, roasted red pepper and asparagus, season with salt and pepper. Remove from heat and cool.

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

Bake at 350 - 75 degrees F for 45 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)