-
Trim the woodsy ends from the asparagus and discard
-
Cut the tops off of the asparagus so that they will fit into the pie dish in a sunburst pattern
-
Chop the remaining asparagus and set aside
-
Mix together the eggs and milk
-
Stir the ham, the chopped asparagus, cheeses, salt and pepper into the egg mixture
-
Place an oiled pie dish (I use coconut oil) on a baking sheet (we want to catch any overflow)
-
Pour the mixture into the pie dish and place the asparagus tops in a pattern on top
-
Bake at 350 for about an hour, until browned, center is set and knife inserted comes out clean