1 & ½ pounds asparagus, trimmed, cut into 2-inch lengths and boiled until crisp-tender, about 3 minutes

Melt butter in a small skillet over medium-high heat.  Add ham and shallots and sauté 3 minutes.  Set aside.
Combine cream, eggs, salt and cayenne in a medium mixing bowl and beat until thoroughly blended.  Spread cooled ham-shallot mixture evenly over bottom of pie crust.  Put asparagus on top of shallot mixture.  Carefully pour in the egg mixture.   Sprinkle with the cheeses.  Place on a baking sheet and bake 30-40 minutes until a knife inserted in the center comes out clean.  Cut into wedges and serve hot or at room temperature.  Serves 6.