Ham & asparagus quiche

Ingredients:

1 ready-made pie crust
2 tablespoons extra virgin olive oil
2 medium shallots, thinly sliced
10 ounces asparagus spears, cut on the diagonal into 1-inch-long pieces
300g ham, cut into cubes
Freshly ground pepper
½ cup milk
½ cup heavy cream
3 large eggs
1 ½ cups cheese, grated

Method:

1. Roll out dough into a 12-inch circle pressing dough into corners, and freeze for30 minutes.
2. Heat oil in a large non-stick skillet over medium high heat. Add shallots, and cook, stirring, until translucent but not brown, about 1 minute.
3. Add in asparagus and cook, stirring frequently, until asparagus are just cooked, slightly browned, firm, not mushy, 8 to 10 minutes.
4. Preheat oven to 190°C. Place tart pan on a baking sheet to catch any run-off.
5. Sprinkle half the cheese evenly over the bottom of the crust. Spread asparagus and ham over the cheese and then top with remaining cheese.
6. Bake at 190°C until just set in the centre, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.