1 cup milk
1 cup shredded gruyere cheese
1 cup shredded mozzarella cheese
1 cup chopped ham
1 teaspoons olive oil
1/2 yellow onion, chopped
8-10 asparagus spears, with about 1-2 inches trimmed from the bottoms
Salt and pepper to taste
Grease a 9 inch deep dish pie pan or other oven safe dish (a cake pan or glass casserole dish would work fine too). Preheat the oven to 375 degrees. (If coming straight from the refrigerator add the pan to the oven before preheating).
In a large sauce pan, bring about 6-8 cups of water to a boil. Add asparagus spears and cook for 2 minutes or until bright green. Drain water and set aside.
Meanwhile, in a small skillet sauté oil and onion until soft and translucent, 3-4 minutes. Remove from heat and set aside.
In a large bowl, whisk together eggs and milk until thoroughly combined. Stir in cheeses, ham, and onion.
Pour mixture into greased pan. Fan asparagus spears over the top of the dish. Sprinkle with salt and pepper.
Bake for 40-50 minutes or until outside is browned and center is set.