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Trim the bottom of the asparagus making the stalks about 4 ½ inches long. Cook for about 5 minutes in a pot of boiling water then rinse with cold water. Set aside.
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Preheat oven to 375 degrees. Lightly spray 9 inch pie plate with non stick cooking spray. Place pie plate on a foil lined cookie sheet.
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Unroll the pie crust and press into prepared pie plate and crimp the edges, if desired.
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In a large bowl, whisk together eggs, cream, and spices.
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Whisk in mushrooms, ham, and 1 cup shredded cheese.
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Pour mixture into the unbaked crust and spread filling around, if necessary.
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Arrange the asparagus spears around the filling.
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Sprinkle with remaining cheese.
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Lightly cover quiche with foil and bake for 25 minutes.
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Remove foil and bake uncovered for an addition 10-15 minutes or until golden and the center is no longer jiggly.
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Serve warm or at room temperature.