Ham and Asparagus Quiche

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!

The fork with a piece of quiche on the front of the plate with the two quiches in the background

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.

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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.

Step one

Gather the ingredients – eggs, shredded cheddar cheese, leftover smoked shoulder and chopped asparagus!

Eggs in a container, cheese in a green bowl, ham and asparagus in measuring bowls

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.

Two pie crusts filled with the quiche on a foil lined pan

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.

The two quiches straight out of the oven but still on the pan

Let the two quiches cool for 15 minutes before cutting into them.

Two white plates with a piece of quiche on it with the two pies in the background

It’s creamy and delicious!

Let’s get a closer view.

Close up of the asparagus quiche with the pans of quiches in the background

Now to take a forkful of this scrumptious quiche.

A forkful of th quiche held over the plate with the two quiches in the background

I hope you enjoyed this ham and asparagus quiche recipe!

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST to see more of my delicious food and delightful cocktails!

A white plate with a big slice of quiche on it - square

Ham and Asparagus Quiche

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!
5 from 25 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Keyword: ham and asparagus quiche
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 16 slices
Calories: 279kcal


  • 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
  • Plate
  • Serve
  • Enjoy
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Serving: 1slice | Calories: 279kcal | Carbohydrates: 2g | Protein: 9g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 125mg | Sodium: 311mg | Potassium: 97mg | Vitamin A: 655IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 0.8mg
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From lighting up stages with her BA in theater to food journalist, 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.

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  1. 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 🙂

      1. 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.

  2. 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!!

  3. Quiche is perfect for any brunch, but asparagus quiche might be my favorite. And this is perfect for Mother’s Day!!

  4. 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.

  5. 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!

    1. 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.

  6. 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.

    1. Yes, Beth. I’m sorry I didn’t see this until today. You can use any cream or even plain milk. 🙂

  7. This is a perfect recipe. I particularly love not having to pre-bake the pie crust. It makes quiche-making so much easier. Sliced Deli ham also works fine. My oven takes 5 minutes longer. I use a pie crust that never fails me and is flakey and delicious.

    1. Yes, but I would probably cook them before as the quiche might get too watery from the frozen asparagus in the quiche. Let me know how it goes, Kimberly.

  8. Loved this. Do not think you need more eggs! I added a small extra one and had too much. Also, I used Swiss instead of cheddar.

    1. I’m so happy to hear that, Agnes! Thank you for coming back to my site and letting me know.

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