Asparagus Quiche in Ramekins

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INGREDIENTS

  • 14 ounces ham cut into rectangular slices
  • 4 ounces shredded Swiss or Jack cheese
  • 4 large eggs
  • 2 cups whipping cream
  • 1 tablespoon dried onion
  • Salt and pepper
  • 12 large asparagus spears (about 1 pound), cooked till tender-crisp (about 5 minutes)
  • Parsley
 

Line 4 buttered oval ramekins with ham, overlapping the slices. Sprinkle each with cheese. Combine the eggs, cream, onion flakes and salt and pepper to taste. Place 3 asparagus spears in each ramekin. Pour egg mixture over asparagus. Bake at 325 degrees 25 to 30 minutes, or until custard is set and mixture is lightly browned. Makes 4-6 servings.

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