Preheat the oven to 325ºF. Prepare a shallow baking dish by coating the sides and bottom with butter (or spray with gluten-free non-stick spray).
For the Asparagus
Wash asparagus in cool water and slice into 1-inch pieces. Place in a vegetable steamer basket and place in a pan or pot with just enough water to fill to where the base of the steamer is above the water level.
Cover pan and steam asparagus for 2-3 minutes. Use a fork to check for tenderness. Use the handle or ring to lift and strain any excess water from the basket while removing and set aside to cool slightly.
For the Quiche
Meanwhile, combine eggs, cottage cheese, half-n-half, and seasonings in a small bowl. Whisk together until lemon-colored. Set aside until needed.
Chop the ham, layering it with blue cheese, then top with the steamed asparagus (when done) evenly in the dish.
Pour the egg mixture over top of the ingredients in the baking dish.
Bake for 20-30 minutes until custard mixture is lightly set, puffed up and slightly browned. A knife inserted in the center will reveal that the quiche is firmly set but not weepy. Let cool for 1-2 minutes before serving.