This ham and asparagus quiche recipe is flavorful, moist, and easy to make. Serve it as the star at your next brunch or make it ahead of time to enjoy all week long for a healthy breakfast. You won’t be able to get enough!
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
Preheat the oven to 425 degrees Fahrenheit. line a large jellyroll pan with foil. Take out a large mixing bowl.
Gather the ingredients – eggs, shredded cheddar cheese, leftover smoked shoulder and chopped asparagus!
Crack the eggs in the mixing bowl and add light cream. Whisk the eggs and cream together until they are combined.
Add the cheese, ham and asparagus and mix with a rubber spatula until they are just combined.
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.
Place the two ham and asparagus quiche in the oven and bake for 15 minutes.
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!
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And as always, may all your dishes be delish!
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Ham and Asparagus Quiche
- 6 large eggs
- 2 cups light cream
- 1/2 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
Preheat oven to 450 F and
- Crack the eggs into a large mixing bowl. Add light cream and whisk until combined.6 large eggs, 2 cups light cream
- Stir in the ham, asparagus and cheese.1/2 pound asparagus, 2 cups smoked shoulder, 8 ounces shredded cheddar cheese
- Place pie crusts on the foil lined jelly roll pan and pour the ham and asparagus quiche evenly between the two crusts.2 9 inch pie crust
- 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
From lighting up stages with her BA in theater to crafting delightful dishes and cocktails, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.