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 the cooked ham. On a second cutting board, slice the asparagus spears into 1" pieces. Slice the mushrooms. Mince the shallot.
Shred the Swiss cheese using a box shredder.
Make the Pastry Dough
Combine the all-purpose flour and salt in a medium mixing bowl.
Cut in vegetable shortening with a pastry fork until mixture resembles crumbs.
Add 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 all-purpose flour. Set aside.
Melt butter in a small skillet and saute the prepared mushrooms and shallot until tender. Add in the sliced asparagus. Set aside to cool.
In a large bowl, whisk together the large eggs, half and half cream, dried chives, parsley, kosher salt, and 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 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.
Notes
*Unless otherwise indicated, all butter used on this recipe site is salted.