• Gather your ingredients so that you have everything close at hand on the counter or table. Preheat oven to 425°F.

Prepare the Ingredients

• Using a knife and cutting board, dice 1 1/2 cups cooked ham.
• On a second cutting board, slice 1 1/2 cups asparagus spears into 1" pieces. Slice 1/3 cup mushrooms. Mince 1/4 cup shallots.
• Shred 8 oz Swiss or Gouda cheese using a handheld grater.

Make the Pastry Dough

• Combine 1 cup all-purpose flour and 1/2 teaspoon salt in a medium mixing bowl.
• Cut in 1/2 cup vegetable shortening with a pastry fork until mixture resembles crumbs.
• Add 1/4 cup cold water in two parts, until dough comes away from the bowl.
• On a lightly floured surface, roll dough to fit a 9-in deep-dish pie plate. Transfer the dough to the pie plate. Trim and flute edges.

Prepare the Filling

• In small bowl, toss the shredded Swiss cheese with 2 tablespoons all-purpose flour. Set aside.
• Melt 1 tablespoon butter in a small skillet and sauté the prepared mushrooms and shallot until tender. Add in the sliced asparagus. Set aside to cool.
• In a large bowl, whisk together 4 large eggs, 1 1/2 cups half and half cream, 1 tablespoon dried chives, 2 teaspoons parsley, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

Assemble the Quiche

• Place the chopped ham on the bottom of the pie crust.
• Spoon the asparagus mushroom mixture over the ham. Then sprinkle with the shredded Swiss cheese.
• Pour the egg mixture over the cheese, spreading with a spoon so that everything is even. If desired, garnish the top with extra asparagus spears.
• Bake in preheated oven on a lower rack of oven for 15 minutes. Reduce the temperature to 375°F and bake for another 30-40 minutes until the egg has set and the top is a nice golden brown.
• Cool for 10 minutes before cutting. Serves 8-10.