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When the first asparagus spears peek up through the ground, spring is really here. The asparagus patch planted on our family farm half a century ago by Marian's mother still produces more than enough asparagus to make this quiche often from April through June. Mim Jacobson
Cook or steam asparagus until crisp-tender; drain well. Arrange cooked asparagus pieces over bottom of pastry shell. Top with ham. In a small bowl, combine Swiss cheese and flour. Sprinkle over ham. In a medium bowl, beat eggs with a fork until frothy. Add half & half and salt. Mix well and pour into pastry. Sprinkle Parmesan cheese on top. Bake at 350 degrees for 35 to 40 minutes. Quiche is done when a knife inserted in the middle of the quiche comes out clean.
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