Ham and Asparagus Quiche


This Ham and Asparagus Quiche is terrific for a springtime brunch, Easter dinner, or even just a weeknight meal. Make it up to three days ahead and serve it room temperature or warmed up.

Photography Credit: Elise Bauer

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.

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How to Tell When Quiche is Done Cooking

The hallmark of a good quiche is that creamy, custardy texture that you get when the quiche is baked just enough without becoming over-baked and rubbery. To achieve this, pull the quiche from the oven when the sides are set, but there’s just a bit of wobble in the middle when you gently shake the pan.

The quiche will set completely as it cools, and you’ll be left with a perfectly silky slice.

Ham and Asparagus Quiche

How to Store, Freeze, and Reheat Quiche

You can make this quiche up to three days in advance. Store it in the refrigerator, covered. Let the quiche come to room temperature on the counter before serving, or gently warm it in a 300° F oven.

To freeze a baked or unbaked quiche, let the quiche cool completely, place it on a baking sheet, and let it freeze overnight. Once frozen solid, wrap it tightly in a double layer of foil and place inside a freezer storage bag. Freeze for up to two months.

Do not thaw before reheating or cooking to avoid a soggy crust. If reheating a pre-baked quiche, place in a cold oven, set the oven to 350° F, and bake for about 20 minutes or until warmed through. If cooking an un-baked quiche, bake the quiche as directed in the recipe (starting in a cold oven), but add about 10 extra minutes to account for cooking it from frozen.

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Ham and Asparagus Quiche Recipe

  • Prep time: 1 hour, 30 minutes
  • Cook time: 30 minutes
  • Yield: Serves 6 to 8


  • 1 recipe pie dough, enough for one bottom crust (see Pâte Brisée recipe)
  • 2 tablespoons extra virgin 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)

Special equipment:


1 Roll out dough and fit into tart pan, then freeze: 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.

2 Pre-bake tart crust: Preheat oven to 350°F. Line pastry with aluminum foil, pressing into the corners and edges. Fill to the top with baking weights — sugar, dried beans, or rice.

Bake for 45 minutes. Lift sides of aluminum foil to remove pie weights from tart pan. Move pre-baked crust to a wire rack to cool while making filling. (See How to Blind Bake a Pie Crust for more details on this step.)

3 Cook shallots and asparagus: 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.

cook shallots for ham asparagus quiche cook asparagus for quiche

4 Assemble quiche: 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.

assemble ham asparagus quiche top ham asparagus quiche with cheese

In a medium bowl, whisk together milk, cream, and eggs. Season with fresh ground pepper. Pour over cheese.

5 Bake: Transfer to oven, and bake at 375°F 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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Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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48 Comments / Reviews

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Did you make it? Rate it!

  1. GrammaSue

    Hi Elise. I made this and added mushrooms and green onion. I did use a regular pie plate & lined the pie crust in that since I doubled the liquid ingredients (and that was bc I added the mushrooms and green onions.) I blind baked the crust for about 10 minutes. It turned out beautiful and was scrumptious! Thanks so much for sharing your wonderful recipe.


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  2. Jana

    I made it with coconut milk in place of the milk. It didn’t set up & it wasn’t pretty, but it was still delicious!


  3. Sherry

    Fabulous flavor, and I agree the gruyere and shallots help create the delicate flavor. I also used a Pillsbury roll out crust and it did not do well in the prebake method. I also added some bacon. I like the bit of crunch it adds to the texture. My asparagus was leftover from preparing soup—probably more like canned and not crunchy. It’s fine that way, but it may have contributed to the excess liquid when I cut into it. Either they or I didn’t let it sit enough. Finally, I used a Hatfield maple flavor ham steak. I think it added to the dish


  4. Susan

    We have asparagus in our garden and had leftover ham from Easter, so I came across this recipe. It was delicious! I think it’s the shallots and the Gruyere. Don’t substitute these. I had a Pillsbury crust and the blind bake was a disaster with it – broke in little pieces. Luckily, there are two in the box and just put the crust in my dish and pierced it with a fork before baking. Next time I will try the homemade recipe for the crust with this recipe. I didn’t make any substitutions in the other ingredients.


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  5. Gail Smith

    I am on the keto diet so I made this crustless, and just added a bit of oil to the bottom of the dish so the cheese didn’t stick. I also added 1/2 teaspoon of nutmeg. It took a bit longer to cook than as directed here, but it was delicious. I had leftovers for breakfast. We have extra ham, so I might make it again tonight. So yummy. Thank you.


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Finished Ham and Asparagus Quiche in white dishHam and Asparagus Quiche