Is there anything more perfect for a leisurely weekend brunch, a beautiful Mother’s Day spread, or even a simple “breakfast for dinner” than a stunning, homemade quiche? This Asparagus and Ham Quiche is exactly that: a show stopping centerpiece that’s secretly simple to make. Imagine a creamy, velvety egg filling packed with savory ham, earthy mushrooms, and sharp cheddar, all nestled in a flaky, buttery crust and topped with a gorgeous spiral of tender asparagus spears.
It’s the kind of dish that feels special but is built for real life. Using a store bought pie crust makes it a breeze, and the combination of flavors is a timeless crowd pleaser. Whether you’re hosting a party or just treating your family to something delicious, this quiche promises to impress. Let’s get baking!
Why You’ll Love This Asparagus Ham Quiche
- Effortlessly Elegant: The presentation, with the asparagus arranged like a sunburst, looks like it came from a fancy bakery. It’s all in the simple arrangement!
- Perfect for Any Occasion: Equally at home on a holiday brunch buffet, a bridal shower, or your Tuesday night dinner table.
- Make Ahead Marvel: Quiche is brilliant served warm, at room temperature, or even cold. Bake it ahead and you’re stress free for your event.
- Clever Shortcut Friendly: Using a quality store bought crust cuts the prep time in half without sacrificing that classic feel.
- Endlessly Adaptable: This is a fantastic template. Swap the ham for cooked bacon or sausage, use different cheeses like Gruyère or Swiss, or add in spinach or caramelized onions.
Let’s Make Asparagus Ham Quiche
The magic of a great quiche is in the creamy custard and perfectly cooked filling. Pre cooking the asparagus ensures it stays vibrant green and tender crisp.
Ingredients You’ll Need
- 1 refrigerated 9 inch pie crust (or homemade, if you prefer!)
- 1 bunch of asparagus (about 1 lb), ends trimmed
- 6 large eggs
- 1 ½ cups half and half (or a mix of milk and heavy cream)
- ½ teaspoon each: salt, black pepper, onion powder, garlic powder
- 1 cup sliced mushrooms (white or baby bella)
- 1 cup diced ham (leftover holiday ham is perfect!)
- 1 ½ cups shredded sharp cheddar cheese, divided
- Non stick cooking spray
Step by Step Instructions
1Prep the Asparagus: Bring a pot of salted water to a boil. While it heats, trim the tough, woody ends from your asparagus. You want the stalks to be just long enough to lay across your 9 inch pie plate (about 4-5 inches). Boil the asparagus for just 3-4 minutes until bright green and slightly tender. Immediately drain and rinse under cold water or plunge into an ice bath to stop the cooking. This step (blanching) locks in the color and perfect texture. Set aside on a towel to dry.
2Prep the Crust & Pan: Preheat your oven to 375°F (190°C). Lightly spray your 9 inch pie plate with cooking spray. Unroll the pie crust and gently press it into the plate, trimming or crimping the edges as you like. For easy cleanup and to catch any drips, place the pie plate on a foil lined baking sheet.
3Make the Custard Filling: In a large bowl, whisk the 6 eggs until well beaten and uniform in color. Whisk in the 1 ½ cups of half and half and all the seasonings: salt, pepper, onion powder, and garlic powder. Whisk until completely smooth.
4Add the Mix Ins: To the egg mixture, stir in the sliced mushrooms, diced ham, and 1 cup of the shredded cheddar cheese. Give it a good stir to distribute everything evenly.
5Assemble the Quiche: Carefully pour the egg and ham mixture into your unbaked pie crust. Use a spoon or spatula to gently spread the fillings into an even layer.
Now, artfully arrange your blanched asparagus spears on top. The classic method is to lay them like the spokes of a wheel, with all the tips meeting in the center.
Finally, sprinkle the remaining ½ cup of cheddar cheese evenly over the top, including the asparagus.
6Bake to Perfection: Lightly tent the entire quiche with aluminum foil. This is crucial; it prevents the crust edges and asparagus tips from burning before the center is set.
Bake on the center rack for 25 minutes. Then, carefully remove the foil and bake for an additional 10-15 minutes, until the top is golden brown, the cheese is bubbly, and the very center of the quiche only has a slight, gentle jiggle (not a liquid slosh).
7Cool, Slice, and Serve: Remove the quiche from the oven and let it cool on the baking sheet for at least 15-20 minutes before slicing. This allows the custard to finish setting, making for clean, beautiful slices. Serve warm or at room temperature.
Pro Tips for Quiche Success
- Blind Bake for Extra Crisp Crust (Optional): For an ultra crisp bottom crust, you can “blind bake” it. Prick the crust with a fork, line it with parchment and pie weights or dried beans, and bake at 375°F for 10-12 minutes before adding the filling.
- The Jiggle Test: The quiche is done when the edges are fully set but the very center (about the size of a quarter) has a slight, soft jiggle when you gently shake the pan. It will continue to cook from residual heat as it cools.
- Avoid a Soggy Bottom: Placing the pie plate on a preheated baking sheet can help cook the bottom crust more effectively.
- Storage: Store leftovers covered in the refrigerator for 3-4 days. Reheat individual slices gently in the microwave or a warm oven.
This Asparagus Ham Quiche is a timeless recipe that belongs in every home cook’s repertoire. It’s comfort, elegance, and simplicity baked into one beautiful dish.
Easy Asparagus Ham Quiche
Ingredients
- 1 9 inch refrigerated pie crust
- 1 bunch asparagus about 1 lb, ends trimmed
- 6 large eggs
- 1 ½ cups half and half
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp onion powder
- ½ tsp garlic powder
- 1 cup sliced mushrooms
- 1 cup diced ham
- 1 ½ cups shredded sharp cheddar cheese divided
- Non stick cooking spray
Instructions
- Prep Asparagus: Bring a pot of salted water to a boil. Blanch asparagus for 3-4 mins until bright green. Drain and rinse with cold water. Set aside.
- Prep Oven & Crust: Preheat oven to 375°F. Lightly spray a 9 inch pie plate. Place pie crust in plate and crimp edges. Place plate on a foil lined baking sheet.
- Make Filling: In a large bowl, whisk eggs, half and half, salt, pepper, onion powder, and garlic powder until smooth. Stir in mushrooms, ham, and 1 cup of cheese.
- Assemble: Pour filling into unbaked crust. Arrange blanched asparagus spears on top in a spoke pattern. Sprinkle with remaining ½ cup cheese.
- Bake: Lightly cover quiche with foil. Bake for 25 mins. Remove foil and bake 10-15 mins more until center is set and top is golden.
- Cool & Serve: Let quiche cool on a rack for 15-20 mins before slicing. Serve warm or at room temperature.
Notes
- Blanching Asparagus: This step ensures vibrant color and perfect texture in the baked quiche.
- Doneness Test: Quiche is done when edges are set and the center has only a slight jiggle.
- Make Ahead: Bake, cool completely, cover, and refrigerate. Reheat slices gently.
