1 c. cooked diced ham
9" pastry shell, partially baked
1 pkg. (10 oz.) frozen asparagus or 1 lb. fresh (trimmed to 4"), cooked crisp tender & well drained
1 c. Swiss cheese, diced
3 eggs
1 c. light cream, half & half, undiluted evaporated milk or milk
Dash of salt
1/4 tsp. pepper
Parsley sprigs, optional

Prick pastry with fork 12 times, cover with wax paper weighted with 1 1/2 to 2 cups rice. Bake at 425 degrees for 12 minutes.

Sprinkle ham evenly in shell. Arrange asparagus spears spoke fashion over ham. Sprinkle with cheese. Beat eggs, cream, salt and pepper until mixed but not frothy. Pour over ham and cheese. Bake in preheated 375 degree oven for 30-40 minutes or until custard is set. Garnish with parsley.