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.

  • 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.

cooking shallots in pan for ham asparagus quiche asparagus and onions being cooked in pan 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.

quiche crust with asparagus and uncooked ham 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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  • Linda Matthews

    I am making this quiche a second time for 3 people. The first time I made for a client I cook for and he raves about it and wants another. My family also requested again. I also would cook asparagus first and add shallots. I used cheddar cheese as that is what I had! So delicious! I had to buy deep dish pie crusts as that is what store had and I am wondering if I should tweak recipe.


    • Summer Miller

      Hi, Linda! The volume required to fill a deep dish pie crust could differ from a standard pie by as much as 1 cup. I would increase the recipe by 1/2 for each deep dish crust you’re filing. Good luck!

  • 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!


  • 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!!


  • Dona

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


  • 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.

  • Aislinn

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

  • Desiree

    I made this and the crust yesterday my first attempt at making a quiche, OMG it was soo delicious and perfect, thank you very much! My 5 year old and 2 year old loved it… Will make this again sooon..


  • Jacque

    I made this for Easter brunch and it turned out lovely. My husband really like the end result of prebaking the crust. I used regular grated Swiss and we both liked the flavor combination.
    Thanks Elise!


  • Vincent Wibowo

    Tried your recipe over the weekend using both asparagus and brussel sprouts. It turned out delicious. Thank you for the idea and the recipe.


  • Katie

    This quiche was de-licious. Mmm, mmm.
    My sister and I made it this evening along with your green bean/thyme/almond recipe in an effort to use up the vegetable drawer contents. We used Swiss cheese instead of Gruyere since it was $19.99/lb! Any ideas where I can find affordable Gruyere? Thanks again, Elise!

    For gruyere try Trader Joe’s if there is one in your area. ~Elise


  • Anna

    This looks really great! I’d like to make it for an appetizer in mini muffin tins – do you think it would translate well? I’d probably need to chop everything up a bit finer, but other than that (and shorter cooking time), I don’t know what else I should change. Any ideas?
    Thanks for all the wonderful recipes!

  • Ellie

    This was the best quiche I ever tasted! I used 3/4 cup cream and 1/4 cup of water, and the texture was perfect after sitting and cooling for about 1/2 hour.


  • 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

  • Elise Lafosse

    Hi Elise,

    I am wondering if I can make this quiche on a Sunday, let’s say, then freeze it, then defrost it and serve it for an Xmas party that Friday. It would be in the freezer for about 4 days. Also I might be serving it cold, though I guess I could pop it into the microwave before serving that Friday for lunch.

    Hi Elise, I don’t know what to tell you, I don’t have any experience freezing quiches. I guess it would work, but you might want to do some more online research. ~Elise

  • Rebecca

    I made this tonight for dinner with Canadian bacon instead of ham (since that’s what I had on hand). I also used a frozen pie crust. I baked it an extra 10 min. since it jiggled a bit in the oven after 35 min of baking. I may have used too much cheese or filling since the liquid spilled over a bit. And when I cut into it, the middle was still a bit mushy/watery after cooling it for 30 min.

    Otherwise, it tasted wonderful. Next time, I would like to try a different cheese since Gruyere was a bit too decadent for my taste and maybe some peppers to give it a spicy kick!

  • Kristi

    If you are having trouble with soggy crusts it may be worth the extra trip to a health food store or a store that sells whole wheat quiche crust. It has no trans fat or chemicals and is much better for your health. Instead of crustless quiches you can eat these crusts without guilt.

    If the quiche is watery try this:
    I never use mushrooms unless precooked as they will leave a lot of water in your quiche. Make sure you preblanch the vegetables and dry them well.Dry the asparagus well.

    Also I use 1.5 cups of half and half with 4 eggs and 1 cup Swiss cheese. Emmental or gruyere are all similar. This combination never leaves it soggy. I prebake the crust at 400C for 10 minutes.

  • Nadya

    I loved this recipe. I used bacon instead of ham and I added some chives to the egg, cream, and milk mixture before pouring it on. I also sprinkled a good bit of gorgonzola cheese on top and put a little less gruyere than called for (I substituted emmenthal), which I highly suggest.

  • Maggy

    Unbaked pastry shell? No worries. After decades, yes I’m that old, of struggling to find a bottom crust that isn’t soggy, here it is. Bake your raw pastry quiche or pie in the bottom third, or lowest shelf of the oven at 425 F. for 30 minutes; drop the temp. to 350 F. for the remainder of time. For the recipe above, I baked mine 15 minutes longer. For pumpkin pie or fresh berry pies, 30 minutes at 350 F. is usually enough. No, the crust doesn’t burn, at least not in an electric oven, if your oven temp. is accurate, but it browns nicely. I use real butter in my pastry shells, so if you use some other fat/s, keep an eye on it just to be sure. Oh, I used non-fat half ‘n half in place of heavy cream, ’cause my love of 35 years likes real full fat cheese! It was wonderful.

  • susan

    I loved this recipe, except I omitted ham.This quiche turned out perfect.
    Thankyou Elise for easy to follow steps!

  • Donald

    Why do many quiche recipes recommend an unbaked pastry shell? I don’t see how any quiche recipe can result in a decent shell on the bottom without pre-baking it. I just prepared a Quiche Lorraine and I neglected to pre-bake the shell, and guess what,… the bottom of the pastry shell was mushy and virtually uncooked. I make quiche infrequently, and agonize over this detail whenever I do make it. Thanks for any advice.

  • Noah

    The trick to avoiding runny quiches while cutting back the fat is twofold:

    1. instead of cream, use evaporated milk
    2. toss the cheese and any ingredients that are wet or would sweat in flour before putting in

    I’ve found the two to work great.

    (this is especially effective if you suffer from greasy (from cheese) quiches)

  • wendy

    I tried this recipe yesterday and the flavor of the quiche was excellent! Only thing is that it’s a bit runny after 32 minutes in the oven, so I left it in there for another 10 minutes. After 2 hours of cooling, it was a bit better but the center of the quiche didn’t stay in tact when sliced. I wonder if I should’ve used 1 cup of heavy cream instead of 1/2 cup milk and heavy cream. Or perhaps cut down on the asparagus?

    • Elise Bauer

      Hi Wendy,
      Did you bake your own crust and pre-bake it, or use a frozen crust? That might make a difference. In any case it could be something to do with the ratio of eggs to cream/milk. I would reduce the liquid by 2 or 3 Tbsp and see if that helps.

  • payal

    This looks so delicious, Elise! Do you think that using smoked ham would be ok for this dish, or would it give it a strange flavor?

    • Elise Bauer

      Hi Payal, good question! Smoked meats tend to have a strong flavor, so you probably wouldn’t need as much smoked ham as regular ham for this recipe. I’m guessing that it would taste fine. Let us know if you try it with smoked ham!