Ham, Asparagus, and Jarlsberg Crustless Quiche

This is one of the recipes I used this week to use up leftover Easter ham.  It was really delicious.  I substituted Jarlsberg cheese for Gruyere and a small onion for the leek since that's what I had around.  We ate it with crescent rolls and fruit on the side.  Fast and yummy!

Crustless Quiche with Ham, Asparagus, and Jarlsberg
adapted from www.pinchmysalt.com

1 tablespoon butter
1 tablespoon olive oil
1 small onion, chopped
1/2 pound asparagus, cut into 1-inch pieces
6 ounces ham, cubed, about 1 cup
2 large eggs
1/2 cup egg substitute
1 1/2 cups half and half
1/4 teaspoon salt
fresh ground black pepper, to taste
3 ounces shredded Jarlsberg cheese, about 1 cup

1. Butter a 10-inch pie plate or quiche dish.  Position oven rack to center position and preheat to 400 degrees.
2. Heat a large skillet over medium heat. Add olive oil and butter and swirl to melt butter.  Add onions, and cook, stirring, for a couple minutes until softened. Add asparagus, and cook, stirring, for 5 – 8 minutes, or until just tender. Turn off heat. Add ham and toss together with asparagus.  Scrape ham and asparagus mixture into the buttered quiche dish.  Sprinkle grated cheese evenly over the top.
3. In a medium bowl, whisk together eggs, egg substitute, half and half, salt, and pepper.  Pour egg mixture over the ham, asparagus, and cheese.  Place quiche in the oven and bake for 30 minutes or until quiche is set and a knife inserted in the center comes out clean.