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Ham and Asparagus Quiche is super easy and perfect to serve at a cute brunch or even have on rotation for a simple weeknight meal. I love making this for a special spring time meal!
Table of Contents
Why I Love This Recipe
This ham and asparagus quiche is one of those recipes I make on repeat, especially during the spring, because it’s easy, delicious, and feels just a little bit special without any extra work.
- Perfect any time of day: Great for brunch, lunch, or even a simple weeknight dinner. It always works! We love making it for Easter brunch every year.
- Simple ingredients, big flavor: Eggs, ham, cheese, and fresh asparagus come together for a creamy, savory bite with a pop of freshness.
- Make-ahead friendly: You can prep or bake it in advance, which makes life so much easier when things get busy.
- Easy to customize: Swap veggies, use what you have, or skip the meat. It’s super flexible!
The Ingredients
You only need a handful of simple ingredients to make this flavorful, creamy quiche. Here’s what you’ll need:
- Eggs: The base of the quiche that creates that rich, custardy texture.
- Half and half: Adds creaminess and helps give the filling its smooth, silky consistency.
- Swiss cheese: Melts beautifully and adds a mild, nutty flavor that pairs perfectly with the ham and asparagus. Feel free to use your favorite type of cheese though.
- Asparagus: Brings a fresh, slightly crisp bite and a pop of color to every slice. Make sure you trim the ends and cut the pieces small enough so they cook evenly.
- Ham: Adds a savory, salty flavor that balances the creamy filling. It’s also a great way to use up leftover ham.
- Unbaked pie crust: You can make your own pie dough or use a store-bought crust to keep things quick and easy.
Customization and Substitutions
- Don’t want to make fresh pie dough? No worries! You can buy a prepared pie dough at the grocery store and this recipe will turn out just as delicious!
- Don’t have asparagus? If you don’t have asparagus on hand (or if it’s just not your jam) you can substitute any of your favorite veggies in this quiche! Try mushrooms, pepper, zucchini or even broccoli!
- Don’t eat pork? You can substitute turkey deli meat if you’re not a big fan of ham! Or you could leave out the meat entirely and just add some extra vegetables!
How to Make Ham and Asparagus Quiche
- Preheat oven to 350° F. In a bowl, whisk together the eggs and half and half. Then stir in the cheese, ham, asparagus and salt.
- Place the dough into a pie or tart pan and mold into the shape of the dish. Place the pie crust in the freezer for 10 minutes to chill.
- Pour the filling into the well-chilled pie crust and bake for 50 minutes, until golden and set. The edges should be firm with just a slight jiggle in the center, and a knife inserted near the middle should come out mostly clean. Don’t overbake, or the texture can turn rubbery.
- Allow to cool slightly before serving so the quiche can fully set.
Storage and Freezing
- Leftovers: Store cooled quiche covered in the refrigerator for up to 3 days. Reheat individual slices in a 350°F oven until warmed through, or enjoy cold.
- Freezing: Let the quiche cool completely, then wrap tightly or store in an airtight container and freeze for up to 2 to 3 months. Reheat straight from frozen in a 350°F oven until heated through, or thaw overnight in the fridge first.
- Make ahead: Whisk the filling the night before and refrigerate it, then pour it into the crust and bake the next day. You can also bake the whole quiche in advance and reheat before serving.
More Quiche and Frittata Recipes
This ham and asparagus quiche is one of those recipes that feels a little special but couldn’t be easier to pull together. It’s perfect for slow weekend brunches, quick weeknight dinners, or even meal prep for the days ahead. Once you make it, don’t be surprised if it becomes a regular in your rotation! Let me know what you think of this recipe. Leave a rating and comment below!
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Ham and Asparagus Quiche
A creamy, savory quiche made with eggs, ham, Swiss cheese, and fresh asparagus baked in a flaky pie crust. Perfect for brunch, lunch, or dinner.
Ingredients
- 4 large eggs
- 3/4 cup half and half
- 1 cup shredded Swiss cheese
- 1 cup chopped asparagus
- 1 cup chopped ham
- 1/2 teaspoon kosher salt
- 1 unbaked pie crust* (you can make your own pastry dough or buy prepared crust at the grocery)
Instructions
- Preheat oven to 350° F.
- In a bowl, whisk together the eggs and milk, then stir in the cheese, asparagus, ham and salt.
- Place the dough into a pie or tart pan and mold into the shape of the dish. Place the pie crust in the freezer for 10 minutes to chill.
- Pour the filling into the well-chilled pie crust and bake for 50 minutes, until golden and set. The edges should be firm with just a slight jiggle in the center, and a knife inserted near the middle should come out mostly clean. Don't overbake, or the texture can turn rubbery.
- Cool and serve.
Pie Crust:
- Place the first 3 ingredients in a food processor and pulse.
- Add cold butter and using on/off turns, process until coarse meals forms.
- Add the water 1 tbsp at a time and process until moist clumps form, adding more water 1 tsp at a time if mixture is dry.
- Form dough into a disk, wrap in parchment paper or plastic wrap and refrigerate 1 hour or until cold.
Notes
- Don’t want to make fresh pie dough? No worries! You can buy a prepared pie dough at the grocery store and this recipe will turn out just as delicious!
- Don’t have asparagus? If you don’t have asparagus on hand (or if it’s just not your jam) you can substitute any of your favorite veggies in this quiche! Try mushrooms, pepper, zucchini or even broccoli!
- Don’t eat pork? You can substitute turkey deli meat if you’re not a big fan of ham! Or you could leave out the meat entirely and just add some extra vegetables!
Nutrition
Calories: 322kcal | Carbohydrates: 17g | Protein: 16g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 629mg | Potassium: 225mg | Fiber: 1g | Sugar: 2g | Vitamin A: 606IU | Vitamin C: 6mg | Calcium: 223mg | Iron: 2mg
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I have been making this quiche now for a few years and my family loves it! I’ve made it for family parties or holiday gatherings and always people comment how they love it!
That makes me so happy! Thanks for sharing 🙂
Delicious! I may add a little black pepper or red pepper flakes to my custard next time, but otherwise it was delicious and the ratios were perfect. Instead of half and half I used 1/4 cup whipping cream (35%) and 1/2 cup 2% milk, turned out great. Thank you!
I’m so happy you enjoyed it 🙂
Yeah!
just signed up today; love that you have comments & feed back; can get tips from other bakers
Lori
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