Cheesy Asparagus and Ham Quiche combine the freshness of spring asparagus with rich, smoky ham, and creamy Swiss, in a tender, flaky crust.
Ham and Asparagus Quiche
Cheesy Asparagus and Ham Quiche is the quintessential Spring food on the farm.
Each Spring, about the time we have leftovers from Easter's Bourbon Maple Glazed Ham, the chickens are laying more eggs than I can use and asparagus is growing in the ditches. This abundance calls on me to dig this recipe out for supper, breakfast, lunch or brunch.
Something about a quiche feels fancy, but it's really just a savory egg pie.
I throw together an Easy 3 Ingredient Single Pie Crust while I whip the eggs in the mixer, chop the ham, grate the Swiss cheese, and snap the ends off the asparagus. Throw it all in the pie pan and bake.
Two things about my recipe makes it my favorite:
- Beating the egg mixture for a ridiculously long time makes the filling fluffy and delicious.
- A touch of nutmeg makes the flavors pop.
Ingredients for Cheesy Asparagus and Ham Quiche
Fresh asparagus and eggs are the inspiration for this dish. So, if you need to, go to the Farmers' Market and get the best eggs and fresh asparagus you can find.
- Single Pie Crust - Try my Easy 3-Ingredient Pie Crust or use a store-bought crust
- Eggs - Free range, farm-raised are worth seeking out for their rich, healthy, flavorful flavor.
- Cream - Adds richness to the filling. You can use half and half or whole milk if you prefer a lighter filling.
- Nutmeg - Brings a touch of warmth and interest to the mixture.
- Cayenne Pepper - Adds just a tiny bit of heat, flavor lift, and interest.
- Salt & Pepper - Rounds out the flavors.
- Asparagus - Fresh and tender is best.
- Ham - Brings a smoke, rich flavor.
- Swiss Cheese - I love the flavor Swiss brings to the quiche.
See recipe card for quantities.
Instruction for Making Cheesy Asparagus and Ham Quiche
- Par-bake the empty pie crust at 400 degrees for 8-10 minutes.
- In a large mixing bowl or stand mixer, beat the eggs and spices for 8 minutes.
- Add cream to the egg mixture and beat another 2 minutes on high.
- Meanwhile, in a large skillet, cook the ham on medium-high until the edges are lightly browned.
- Add the asparagus and cook for 1-2 minutes more.
- Place asparagus, ham, and Swiss cheese in the bottom of the par-cooked pie crust. Pour the egg mixture over the top.
- Bake at 375 degrees for 35-45 minutes or until a knife inserted in the middle of the egg mixture comes out clean.
- Serve hot or at room temperature.
Hint: Check on the quiche halfway through baking and cover with foil to prevent overbaking, if needed.
Substitutions
- Cheese - Use any cheese you like. Gruyere, cheddar, pepper jack, Monterey, etc
- Crust - Frozen or refrigerated crust works as a shortcut
- Vegetarian - Leave out the ham for a fantastic vegetarian quiche everyone will love.
Variations
- Crustless Quiche - Skip the crust for a crust-free quiche as a low-carb and gluten-free quiche option.
- Veggie Deluxe Quiche - Saute spinach, peppers, onions, broccoli, and mushrooms along with the asparagus
- Meat Lovers Quiche - Saute bacon and/or sausage to go along with the ham for a massive meat quiche
Storing Cheesy Asparagus and Ham Quiche
Store in an airtight container in the fridge for 3-5 days.
Top tip
Whipping the eggs aerates them and creates a fantastic fluffy texture in this quiche. Using a stand mixer frees your hands up to work on the rest of the recipe.
FAQ
Yes, sauteing the vegetables before putting them in the egg mixture ensures they are tender.
Par-baking the crust allows it to set up slightly before cooking. This helps prevent a soggy bottom crust.
Sure! Quiche is excellent the next day, served warm or at room temperature.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Cheesy Asparagus and Ham Quiche:
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Food Safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 160 °F
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
See more guidelines at USDA.gov.
Cheesy Asparagus and Ham Quiche
Ingredients
- 1 Single Pie Crust
- 8 large Eggs
- 1 cup Heavy Whipping Cream
- ¼ teaspoon Nutmeg
- ¼ teaspoon Cayenne Pepper
- ½ teaspoon Salt & Pepper
- ¼ pound Asparagus trimmed
- ½ pound Ham cubed
- 8 ounces Swiss Cheese shredded
Instructions
- Par-bake the empty pie crust at 400 degrees for 8-10 minutes.
- In a large mixing bowl or stand mixer, beat the eggs and spices for 8 minutes.
- Add cream to the egg mixture and beat another 2 minutes on high.
- Meanwhile, in a large skillet, cook the ham on medium-high until the edges are lightly browned.
- Add the asparagus and cook for 1-2 minutes more.
- Place asparagus, ham, and Swiss cheese in the bottom of the par-cooked pie crust. Pour the egg mixture over the top.
- Bake at 375 degrees for 35-45 minutes or until a knife inserted in the middle of the egg mixture comes out clean.
- Serve hot or at room temperature.
- Hint: Check on the quiche halfway through baking and cover with foil to prevent overbaking, if needed.
Terry T.
Delicious dinner and nutritious.
Linda McRae
Looks delicious!! Ingredients on my shopping list!!😋
Chuckie
Yay! It's perfect for a breakfast, lunch and supper! I hope you enjoy.