Roasted Asparagus, Rosemary and Black Forest Ham Quiche
1 recipe Pastry shell for single crust pie
1/3 cup sour cream
1/3 cup Half-and-half, or milk
¼ tsp salt
1/8 tsp pepper
2tbs snipped fresh rosemary leaves
1/4 pound Black Forest Ham, shaved
2 cups Jarlsburg cheese
Bake crust at 425 in an 8 inch pie or tart pan until set and dry. (8-12 minutes)
Arrange asparagus in a single layer on a parchment lined baking sheet. Drizzle lightly with olive oil, salt and pepper. Bake at 425 degrees for about 5 minutes. Set aside.
In a medium bowl, whisk eggs. Whisk in sour cream and light cream, salt, pepper, and fresh rosemary. Stir in cheese and ham.
Pour egg mixture into the hot, baked pastry crust. Arrange asparagus over the top. Bake at 325 degrees for about 45 minutes, or until a knife inserted into the center comes out clean.
Let quiche rest for 10 minutes before serving.
Makes 6-8 servings.