Preheat your oven to 350.

Press the pie crust into a greased quiche pan. Poke the bottom of the crust with a fork in three spots. Place on a cookie sheet and bake the pie crust for 10 minutes.

Meanwhile, mix the cream cheese and 2/3 c. Parmesan and microwave for 1 minute. Spread the cheese mixture over the par-baked crust and top with the cubed ham.

Whisk the eggs, cream, green onion and 1/4 tsp. salt and slowly pour over the ham and cheese mixture.

Arrange the spears of asparagus around the quiche in a circular pattern. Spray the top of the quiche with non-stick spray and sprinkle with remaining 1/4 tsp. of salt and remaining Parmesan.

Bake for 35-45 minutes or until the eggs are set and allow to rest for 10 minutes before serving.

The very center will still have a slight jiggle when moved, but will set as it rests.