Asparagus & Broccoli Quiche
8 asparagus spears, cut on the bias into 1/2-inch pieces (about 1 cup)
1/2 cup broccoli, chopped into small bite-sized pieces
2 large eggs
2 large egg yolks
3/4 cup whole milk
3/4 cup heavy cream
1/2 teaspoon table salt
1/2 teaspoon ground white pepper
pinch fresh grated nutmeg
1/2 cup gruyere cheese, shredded
4 ounces deli-style baked ham, cut into 1/4 -inch dice, optional
1 9-inch partially baked pie shell (warm), baked until light golden brown
Adjust oven rack to center position and heat oven to 375 degrees.
Blanch asparagus and broccoli in 1 quart salted boiling water until crisp-tender, about 2 minutes. Meanwhile, whisk all remaining ingredients except cheese and ham in medium bowl.
Spread asparagus, broccoli, cheese and ham evenly over bottom of warm pie shell and set shell on oven rack. Pour in custard mixture to 1/2-inch below crust rim. Bake until lightly golden brown and a knife blade inserted about one inch from the edge comes out clean, and center feels set but soft like gelatin, 32 to 35 minutes. Transfer quiche to rack to cool. Serve warm or at room temperature.