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. 

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The day I was testing this recipe a friend of mine came over and began oohing and ahhing about the smell from the moment she walked into the kitchen. I pulled this dish of loveliness from the oven she asked me what it was. “Quiche,” I said. “Quiche? What’s that?” she asked me. How is it possible that she had never heard of quiche? 

Ham and Asparagus Quiche from Weelicious.comPin

Quiche is just a simple savory pie filled with a variety of fillings. It’s similar to a frittata, but quiche has a pie crust. It was almost a staple of my diet growing up in Kentucky. Whenever my mother was having people over for a “fancy” lunch she made it. 

Ham and Asparagus Quiche from Weelicious.comPin

This one is filled with the beautiful asparagus I’ve been finding at the farmers’ market and bites of delicious, savory ham. If my friend was confused by what I made, you should have seen how perplexed my kids were when I put a slice of it on each of their plates that night. Neither one could seem to understand why I would put asparagus, ham and cheese in a pie. They actually found it quite funny. However, after tasting just one bite no one was laughing anymore and the sounds of ooh and ahh were heard in my kitchen yet again!

Ham and Asparagus Quiche from Weelicious.comPin

This recipe is a great make ahead recipe too. You can mix up the filling the night before and refrigerate it, then the next morning, just pop the filling into the pie crust and bake! It’s so easy. I make quiche all the time now for my family because they’re super customizable! You can put any of your favorite veggies in them and they’ll be equally delicious. If you want try out another quiche, this Caprese Quiche recipe is delicious!

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Ham and Asparagus Quiche

5 from 3 votes
Author: Catherine McCord
Prep Time 30 minutes
Cook Time 50 minutes
Total Time 2 hours

Ingredients  

  • 4 large eggs
  • 3/4 cup half and half
  • 1 cup swiss cheese, shredded
  • 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)
  • Pie Crust:
  • 1 1/3 cups flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon sugar
  • 1/2 cup butter, cubed & cold
  • 2-3 tablespoons water

Instructions 

  • Preheat oven to 350° F.
  • In a bowl, whisk together the eggs and milk, then stir in the remaining ingredients.
  • 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 or until golden and cooked through (the center shouldn’t jiggle).
  • 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.

Nutrition

Sodium: 4000mg | Sugar: 9g | Fiber: 7g | Cholesterol: 145mg | Calories: 1200kcal | Fat: 68g | Protein: 62g | Carbohydrates: 86g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.

Comments

  1. 5 stars
    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!

  2. just signed up today; love that you have comments & feed back; can get tips from other bakers
    Lori

  3. Sunday Photo Mishmash: an amazing quiche, and paintball bruises! | Claire's (online) Chronicles says:

    […] I received, and I wanted to make some form of a pie this week! And this is the result. I made this awesome and asparagus quiche – […]

  4. I have made this 5-6 times now, each time with a different combo of ingredients: spinach and cheese, ham and cheese, ham and asparagus. Loved them all and it is a meal my husband and I can eat with our 18 month old son- he can’t get enough!

  5. Definitely want to make this for the holiday but I don’t have any asparagus on hand. What other veggie might work in this quiche?

  6. This quiche was delicious. I forgot to buy swiss cheese so used shredded cheddar and it was still so yummy. My husband was very reluctant but is now it’s biggest fan.

  7. You could also try par-baking the crust. Bake it for about 10-15 minutes before filling with the ingredients!

  8. I have been on a quiche quick lately, but every time it turns out soggy on the bottom. I layer my ingredients (meat, cheese, veg), but that doesn’t seem to work for me. Does it help to freeze the crust first? I haven’t tried that. Your quiche sounds delicious!

  9. My guess would be to freeze it after you fill the crust, but before you bake it. Then just thaw and bake.

  10. Do you pre-cook the asparagus any or just toss it in there raw? I’m so excited to try this one!

  11. Silken Tofu should do the trick for the egg, tho you may want to play with the recipe and find the consistency/texture you want.
    Egg allergies can be tough to work around. but if you’re willing to play with recipes, theres pretty much nothing that you can’t find a sub for. 🙂

  12. This looks amazing but my sweet daughter is deathly allergic to eggs and dairy 🙁 anyone know of any substitutions that would work well?

  13. We don’t eat pork, so what would be better as a replacement? Turkey or Chicken (I was going to get some fresh from the deli) What a great Sunday brunch idea!

  14. You can make your own pie crust (there is a recipe at the bottom of this post) or buy a prepared one from the refrigerated section of your local grocery!

  15. What kind of crust do you recommend? Where should I purchase?
    Thank you for this recipe, sounds delicious.

  16. We just made a quiche for my mom for mothers day since it is one of her favorites. When she makes it she layers the ingredients, ham/veggies then cheese then custard. That way the cheese helps prevent the crust from getting soggy on any leftovers.

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