• Prepare the pie crust per instructions. While the dough chills, move on to the preparation of the quiche ingredients (below). Then roll out the dough and line a 10-inch pie plate, wrap and chill until needed. [NOTE: The pie crust dough will keep in the refrigerator for several days or can be frozen for up to 3 months.]
• Preheat oven to 375 F and place racks in the middle and lowest positions.
• With a vegetable peeler lightly peel the asparagus and trim to half the diameter of the pie plate. Slice any remaining asparagus into bite sized pieces. Chop the onion and dice the ham. Grate the cheese and set aside.
• To a medium pan over medium heat, add 1 tablespoon of butter and saute the sliced asparagus, onion and ham until the onion begins to soften and the ham develops some color. Stir in the asparagus spears and turn off the heat to cool. Then remove the spears to use on top of the quiche
• Add the eggs, cream, water, thyme, salt and white pepper into a medium bowl. Beat with a hand mixer until frothy.
• Layer ⅓ of the cheese into the pie plate, followed by ⅓ of the ham mixture. Continue layering twice more. Pour the custard mixture over the quiche and arrange the asparagus spears on top, radiating out from the middle of the quiche.
• Bake the quiche on the lowest rack for approximately 30 then move to the middle rack and cook about 10 minutes more. The quiche is done when it is just barely set in the middle but still a little soft. (I like mine cooked more so I remove it when it is completely cooked and firm in the middle.) Place under the broiler to brown the top to your liking.
• Serve slightly warm or at room temperature with a green salad or grilled vegetables. Cover leftovers and refrigerate up to 5 days or freeze up to 3 months. I reheat a slice at a time, uncovered, in the microwave for about a minute.

5.5 G NET CARBS PER SLICE