This ham and asparagus quiche recipe is delicious, easy to make and perfect for brunch. It’s so flavorful, moist and has the perfect texture. How about making it for your next party!
My sister gave me this recipe. It actually calls for broccoli but I forgot to pick some up when I was at the store and didn’t feel like running back out to get some. Fortunately, I had asparagus in the fridge!
The fun part about quiche is you can substitute all kinds of good stuff for the ham and asparagus. Like broccoli and onions, or Swiss cheese instead of the cheddar cheese that I used. Just as long as you keep the egg to cream ratio the same, you are good to go.
What is your favorite quiche to make or eat?
I have to say this is probably my favorite combination because I love smoked shoulder and asparagus is one of my favorite vegetables. Put them together with eggs and cream and I’m in heaven.
Do you have to make your own pie crust?
No, absolutely not. You can if you want to but I used store bought, frozen, 9 inch pie crusts.
And truthfully, I have only made one pie crust in my life.
My grandmother made the best, flakiest crust in the world. Okay, I know. I haven’t been all over the world bursting into people’s houses and asking to sample their pie crusts. But, if you asked me to choose one thing my grandmother used to make that I’d like to eat again, I would pick her apple pie because of her delicious flaky crust!
Christopher used to make really good pie crust but he hasn’t in a while. I’ll have to ask him to make some soon, to see if he still has the touch!
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How to make ham and asparagus quiche
Pre-step
Preheat the oven to 425 degrees Fahrenheit. line a large jellyroll pan with foil. Take out a large mixing bowl.
Step one
Gather the ingredients – eggs, shredded cheddar cheese, leftover smoked shoulder and chopped asparagus!
Step two
Crack the eggs in the mixing bowl and add light cream. Whisk the eggs and cream together until they are combined.
Step three
Add the cheese, ham and asparagus and mix with a rubber spatula until they are just combined.
Step four
Get the frozen pie crusts and place them on the foil lined jelly roll pan and divide the ham and asparagus quiche batter equally between the crusts.
Step five
Place the two ham and asparagus quiche in the oven and bake for 15 minutes.
Step six
Once the timer dings, lower the oven’s temperature to 350 degrees Fahrenheit and set the timer for 25 minutes.
You will know it’s done when you insert a butter knife in the ham and asparagus quiche and it comes out clean.
Let the two quiches cool for 15 minutes before cutting into them.
It’s creamy and delicious!
Let’s get a closer view.
Now to take a forkful of this scrumptious quiche.
I hope you enjoyed this ham and asparagus quiche recipe!
Other popular recipes using eggs
And as always, may all your dishes be delish!
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Ham and Asparagus Quiche
Ingredients
- 6 large eggs
- 2 cups light cream
- ½ pound asparagus cut into 1 inch pieces
- 2 cups smoked shoulder chopped
- 8 ounces shredded cheddar cheese or Swiss
- 2 9 inch pie crust frozen or fresh
Instructions
Preheat oven to 450 F and
- Crack the eggs into a large mixing bowl. Add light cream and whisk until combined
- Stir in the ham, asparagus and cheese
- Place pie crusts on the foil lined jelly roll pan and pour the ham and asparagus quiche evenly between the two crusts
- Bake for 15 minutes
Lower the oven temperature to 350 F
- Bake for 25 minutes or until a butter knife comes out clean when you stick it in the quiche
- Cool for 15 minutes before you cut into the quiche
- Plate
- Serve
- Enjoy
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Chris
Always on the hunt for a good quiche recipe and this one definitely sounds/looks like an absolute winner! Perfect for spring! Thanks for much for sharing 🙂
Elaine
Thanks Chris! I appreciate it! It is perfect for spring!
Sandi
This quiche would make a wonderful brunch addition.
Elaine
Thanks Sandi!
Ashleigh
Can you freeze these? If so, at which stage?
Elaine
Ashleigh, you can freeze it prior baking or after. It’s easier to freeze after though because it’s easier to store in the freezer. If you freeze it before, place the quiche on a jelly roll pan or something like that. Then once it’s firm, cover with foil and you can slip it in a gallon ziplock bag. When you’re ready to bake it, you don’t have to thaw it. Simply unwrap and bake it but add 15 minutes to the time.
If you freeze after baking. You also don’t have to thaw. Just cook it at 350 F for 25 minutes. Check to see if it is heated through, but it should be.
EA The Spicy RD
I love asparagus quiche~your version with ham looks delicious! I’m not a pie crust maker, so I usually use a gluten free crust from Whole Foods, and I’ve adapted the quiche recipe from the Moosewood cookbook to be gluten free. Now I’m craving quiche!!
Elaine
Hee hee! Yes, I love the Moosewood cookbook! Thank you for your comment!
thewimpyvegetarian
Quiche is perfect for any brunch, but asparagus quiche might be my favorite. And this is perfect for Mother’s Day!!
Elaine
Thanks so much Susan! I do like just asparagus and cheese too!
Jessica Formicola
I am definitely making this for Mother’s Day brunch! It looks wonderful!
Elaine
Thanks so much Jessica! I appreciate it!
Helena
There was a time when I was making a few different quiches a week. I guess at some point it was more than enough for me. But that was long ago. I think I am ready to go back to it now that I’ve read through this recipe. Absolutely yummy.
Elaine
Thanks so much Helena!! I appreciate it!
Chris
The inventor of quiche should have been given a medal! The combo of buttery, flaky crust, eggs, meat and veggies is truly special. I love how satin smooth the quiche feels in your recipe. And yes, it is delicious. Bravo!
Elaine
Thanks so much Chris! I appreciate you being my taste tester. 😉
Beth
This quiche is so loaded with asparagus! I love it! I could eat quiche every day!!
Elaine
Thanks Beth! I could too!
dee knuth
is this recipe freezable?
Elaine
Dee, I would recommend freezing after you bake the quiche. You don’t have to defrost before cooking. I reheat at 350 for 25 minutes.
Kristy Berkin
A lot of Quiche recipes call for pre baking the crust. I didn’t see that in this recipe. Is that why you increased the temp in the first part of this recipe.
Elaine
Yes Kristy, that is exactly right. There is no need to pre cook the crust.