Easy Asparagus Ham Quiche
This stunning Asparagus Ham Quiche is the perfect easy brunch or dinner! A creamy egg custard with ham, mushrooms, and cheddar bakes in a flaky crust, topped with beautiful blanched asparagus. Elegant and simple.
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.