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Ingredients
  • 1 recipe pie dough, enough for one bottom crust (see Pâte Brisée recipe)
  • 2 tablespoons extra virgin olive oil
  • 2 medium shallots, thinly sliced
  • 10 ounces asparagus spears, cut on the diagonal into 1-inch long pieces
  • ½ pound ham, cut into ¼-inch cubes
  • Freshly ground pepper
  • ½ cup milk
  • ½ cup heavy cream
  • 3 large eggs
  • 6 ounces Gruyère cheese, grated (1 ½ cups)
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