Ham and Asparagus Quiche

Breakfast and BrunchAsparagusEggQuiche

Homemade ham and asparagus quiche with egg, cream, ham, asparagus, shallots, and Gruyere cheese. Delicious crust.

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.

 

Ham and Asparagus Quiche Recipe

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  • Yield: Serves 6 to 8

Ingredients

  • 1 recipe pie dough, enough for one bottom crust (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

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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Ham and Asparagus Quiche

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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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29 Comments / Reviews

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Did you make it? Rate it!

  • Nina N

    Delicious! Just made for brunch with a friend, and she took half home for leftovers. Perfect for leftover grilled asparagus. Added two extra eggs (medium size), halved the cream/milk measurements, added half a block of diced dill havarti and added white pepper/dill to the egg mix. So good. P.s. use the pre-cubed ham in the ham section to work smarter, not harder!

    xxxxxyyyyy

  • Liz

    Your proportions are perfect. Most quiche receipts have me either throwing away filling or cooking them in a ramekin. The texture is amazing. Thank you for sharing!!

    xxxxxyyyyy

  • Dona

    We used onion instead of shallots because that is what we had on hand….absolutely LOVED this quiche…very very flavorful…Donna

    xxxxxyyyyy

  • Patti

    per Sophie’s comment I caramelized the shallots and added butter for that. Since I live rural I used the swiss cheese I had on hand, The ham was cooked so I just defrosted it, used canned milk (one can), a tablespoon of butter to richen it up, and a few chopped fresh tomatoes (with liquid and seeds removed) and a 1/2 teaspoon of nutmeg. delicious. I also used the very skinny asparagus.

  • 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.

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