Ham and Asparagus Quiche

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For the Easter holiday, I thought I would adapt our mushroom quiche recipe into a Spring brunch dish, with asparagus and ham. It turned out great, my one note is to not add any salt as the ham brings enough salt to the party.

 

Ham and Asparagus Quiche Recipe

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Ingredients

  • 1/2 recipe pie dough (see Pâte Brisée recipe)
  • 2 tablespoons olive oil
  • 2 medium shallots, thinly sliced
  • 10 ounces asparagus spears, cut on the diagonal into 1-inch long pieces
  • 1/2 pound ham, cut into 1/4-inch cubes
  • Freshly ground pepper
  • 1/2 cup milk
  • 1/2 cup heavy cream
  • 3 large eggs
  • 6 ounces Gruyère cheese, grated (1 1/2 cups)

Method

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1 On a lightly floured surface, roll out dough into a 12-inch circle. Fit into a 10-by-1 1/2-inch round tart pan (with or without a removable bottom), pressing dough into corners. Transfer to freezer to chill for 30 minutes.

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2 Preheat oven to 350°. Line pastry with parchment paper, wax paper, or aluminum foil, pressing into the corners and edges. Fill at least two-thirds with baking weights - dried beans, rice, or aluminum pie weights. Bake first for 15 minutes, remove from oven and let cool a few minutes. Carefully remove parchment paper and weights. Poke the bottom of the pie pan with the tongs of a fork and return to oven and bake an additional 10 minutes or until lightly golden. (Fork holes are for any air to escape.) Transfer to a wire rack to cool while making filling.

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3 Heat oil in a large nonstick skillet over medium high heat. Add shallots, and cook, stirring, until translucent but not brown, about 1 minute. Add asparagus. Cook, stirring frequently, until asparagus are just cooked (al dente), slightly browned, firm, not mushy, 8 to 10 minutes.

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4 Increase oven temperature to 375°F. Place tart pan on a baking sheet to catch any run-off there might be (especially if you are using a pan with a removable bottom.) Sprinkle half the cheese evenly over the bottom of the crust. Spread asparagus and ham over the cheese and then top with remaining cheese. In a medium bowl, whisk together milk, cream, and eggs. Season with fresh ground pepper. Pour over cheese. Transfer to oven, and bake until just set in the center, 30 to 35 minutes. Cool on a wire rack for about 10 minutes before slicing.

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Showing 4 of 24 Comments

  • Babs

    I made this quiche this afternoon. It took 2 HOURS of prep time. I would highly recommend that you cook the asparagus first and then add the shallots, cause those little suckers will brown too fast if you turn your head away for just a moment. It tasted OK; but, I would never go through that again. Waaaaaaay too much work for a quiche.

  • Aislinn

    I only used this recipe for the crust part of this recipe and it came out sinfully delicious!

  • Sophie

    I just made this to bring over to my bf’s tomorrow night as a late night snack and our breakfast the following morning. He’s going to swoon when he takes a bite. 2 amendments: I used a pre-made pie crust (cut into sections, then rolled it out a bit to fit my extra-large pie dish) and fried up the ham a bit before-hand. My only issue –and it’s a really tiny one– is that it’s missing a subtle layer of sweetness to counter balance the saltiness in the cheese and ham. The next time I make this, I’m going to caramelize some onions to add to the base. Overall, very yummy.

  • Hazel

    I substituted 1/2 cup of half-and-half for the 1 cup of milk/cream and added one more egg. I also used smoked salmon instead of the ham and a mix of parmesan and cheddar for the cheese. Baked for about 40 mins. Turned out delicious, even though the crust was far from perfect (my fault – I skimped too much on the water).

  • Vivienne

    I made this Quiche on a Sunday morning and it turned out a bit runny rather than firm. As mentioned by other reviewers, the quiche tends to fall apart during cutting and serving. I was following exactly the same cream, milk and eggs ratio. I am wondering if I can add 1 additional egg to the same amount of liquid to make them bind better? Anyway, the taste is quite delicious and I am satisfy with the result.

    Yes, you can easily add an egg. ~Elise

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