Asparagus and Ham Quiche

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This Asparagus and Ham Quiche is the best! Picture a buttery pie crust packed with juicy ham, fresh asparagus, and creamy eggs, all baked to golden perfection.

What’s the best part? It’s versatile enough for breakfast, brunch, or dinner! Trust me, once you try this recipe, you’ll wonder how you ever lived without it.

Oh, and don’t just keep this one for Easter weekend. This should go in your monthly brunch rotation!

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Another asparagus quiche recipe I think you will love showcases sausage instead of ham. I hope you’ll try this Sausage and Asparagus Quiche too.

What you’ll love about making asparagus quiche

Dinner, lunch, or brunch: Serve it warm for a cozy dinner, enjoy it cold for a grab-and-go breakfast, or impress guests with a show-stopping brunch centerpiece.

Simple Preparation: With just a few basic ingredients and easy-to-follow instructions, making this quiche is a breeze.

Perfect way to use leftover ham: I make this recipe with our leftover Easter ham.

Super Customizable: Make it your own! This incredibly flexible recipe allows you to customize it with your favorite ingredients. Swap out the cheddar cheese for Swiss cheese or Gruyere cheese, toss in whatever veggies you have in the fridge, or spice it up with a dash of hot sauce.

Asparagus ham quiche ingredients

• Large Eggs
• Sour Cream
• Half and Half – Heavy cream can be substituted.
• Milk – I prefer whole milk, but use whatever you have in the fridge.
• Spices – Including seasoned salt and black pepper.
• Ham – Leftover holiday ham is perfect or grab a ham steak from the grocery store for this recipe.
• Asparagus
• Onion
• White Cheddar Cheese
• 9″ Deep Dish Pie Crust – You can make a homemade version, use a 9″ frozen crust, or grab a store-bought pie crust in the refrigerated section and put it in your own pie dish.

Experiment with different meats, cheeses, and veggies to create your own signature flavor profile. Not a fan of ham? Try cooked bacon or sausage instead. Prefer a bit of heat? Add some diced jalapeños or a sprinkle of red pepper flakes. The possibilities are endless!

How to make quiche with asparagus and ham

Step 1: Preheat oven to 350 degrees.

Step 2: In a large bowl, mix half-and-half milk, eggs, sour cream, seasoned salt, and pepper; set aside.

Step 3: Layer diced ham, diced onions, chopped asparagus, and cheese in the prepared pie crust. Pour the egg mixture over the top of the pie pan.

Step 4: Bake for 40-45 minutes or until the knife inserted in the center comes out clean and the crust has become golden brown. Let stand for 5 minutes; cut into wedges.

Storage

Fridge:

• Allow the quiche to cool to room temperature.
• Once cooled, cover the quiche tightly with plastic wrap or aluminum foil.
• Refrigerate the quiche for up to 3-4 days.
• To serve, reheat individual slices in the microwave or a 300 degree oven.

Freezer:

If you plan to freeze the quiche, you can do so before baking or after.

Cooked Quiche – One of the reasons I love quiche so much is that it rewarms the next morning so well. Store leftovers in an airtight container or the entire quiche in a zip-top bag. Thaw in the fridge overnight and heat in the oven at 300 for 15 minutes or until warmed. Alternatively, you can microwave in 30-second increments until the quiche is hot.

Uncooked Quiche – Add all ingredients except the pie crust to a zip-top bag. Fold the bag and place it in the center of the pie crust. Place both in another ziptop bag and freeze for up to 3 months. Thaw in the fridge overnight before baking.

When ready to bake, pour egg mixture into the pie pan and bake per the original instructions. Since the quiche has been refrigerated, you may have to cook for a few extra minutes.

Make-Ahead

Prep all of the quiche ingredients. Layer the onion, asparagus, and ham into the pie crust and cover tightly. Mix the egg mixture in a bowl and top with a lid or plastic wrap until ready to assemble.

This can be done one day before baking, but remember that quiche rewarms well, so you might want to make it and rewarm it before serving.

Recipe tips

9″ Deep Dish Pie Crust – You’ll want a deep dish, not a tart pan.

Use a baking sheet – Be sure to use a baking sheet to protect the oven if the egg mixture creeps out of the pie crust.

Don’t overcook. You’ll know the quiche is done when the internal temperature is 160 degrees on an instant-read thermometer.

FAQ

Quiche variations

There are countless delicious alternatives to the classic ham and asparagus quiche. Here are a few ideas to get your creative juices flowing:

Spinach and Mushroom Quiche: Sauté fresh spinach and mushrooms until tender, then mix them into your quiche base for a flavorful and vegetarian-friendly option.

Broccoli and Cheddar Quiche: Steam broccoli until just tender, then chop it up and mix it with sharp cheddar cheese for a comforting and flavorful quiche.

Tomato and Basil Quiche: Layer thinly sliced tomatoes and fresh basil leaves on the bottom of your quiche crust, then pour the egg mixture over the top for a bright and summery variation.

Onion and Bacon Quiche: Bacon with carmelized onions makes for a sweet and salty-flavored quiche.

More brunch recipes

Sausage Quiche

Deviled Eggs

Potato Breakfast Casserole

Sausage Gravy

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