This Ham, Cheese, and Asparagus Quiche is so easy to make and it uses store-bought pie dough as a shortcut. It's one of my favorite Spring Quiche recipes and the flavors are incredible. Ready to eat in one hour!
I love quiche, and I'm not even a huge fan of eggs. It's probably because I load my quiche recipes with cheese, veggies, and it's in a flaky pie dough, so what's not to love?
For more Quiche recipes, try this Broccoli and Bacon Quiche and Spinach Artichoke Quiche.
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Why You'll Love This Recipe:
- A Brunch Favorite. Quiche is the best for holiday brunches and special occasions.
- Elegant, but Easy. My favorite kind of recipe!
- Quick. Only about 15 minutes to prep, then pop it in the oven.
- High in protein. Ham, cheese and eggs make this recipe really protein packed!
For more brunch recipes, try these Ham and Cheese Tarts, Banana Pecan Muffins, Sausage Croissant Casserole, and Egg Ham and Hashbrown Casserole.
Ingredients:
Pie Dough: You only need one crust (mine came in a two pack), and you want it completely thawed so that it doesn't add more water into the dish. I like to buy it fresh, not frozen, from where the eggs are at the grocery store. I used the Pillsbury brand and it was delish.
Asparagus: Look for thinner asparagus for this recipe, or you'll have to sauté them a bit longer to make sure they cook fully.
Cheese: Shred the cheese from a block. Bagged, pre-shredded cheese have preservatives that doesn't melt well.
*Find the full recipe ingredients and quantities in the recipe card below.
Substitutions and Variations:
- If you're vegetarian, you can leave out the ham.
- Have leftover spiral ham? Feel free to cube that up instead of the ham steak.
- The cheddar and gruyere combo is delicious here, but you could also swap it out for Swiss, Monterrey Jack, etc.
How to Make a Ham and Asparagus Quiche:
Step 1: Preheat the oven to 375 degrees. Cut off and discard the bottom ends of the asparagus (about 1 to 2 inches). Chop the remaining portion into 1 inch pieces.
Step 2: Cut the fully cooked ham steak into small cubes and set aside.
Step 3: Heat a skillet over medium low heat on the stovetop. Add in the olive oil. Toss in asparagus and sauté for 2-3 minutes. Stir in shallot, and cook for another 2 minutes. Next, toss in the garlic and cook for 60 seconds. Turn off the heat and set aside off the burner.
Step 4: Grease a 9 inch pie plate with cooking spray or butter. Carefully unroll the pie dough and place it in the pie dish. Push the dough down into the edges to form into the plate. Use a fork to prick around the base of the pie dough about 7-8 times. Sprinkle in the ham and spread out, then cover with the asparagus, shallot and garlic.
Step 5: In a large bowl, whisk together eggs, milk, heavy cream, dijon and salt and pepper. Stir in ⅔ of the gruyere and cheddar cheese.
Step 6: Pour the egg mixture over the top of the ham and veggies. Top with remaining cheese. Bake in center rack for 35-40 minutes. As it's cooking, check that the top of quiche isn't browning too fast. If so, tent a piece of foil over it and move it down to the lower oven rack. To test if cooked, stick a toothpick in the center. It should be dry without gooey egg when it pulls out.
Step 7: Allow the quiche to cool for 10 minutes. Top with fresh parsley, if desired.
Step 8: Cut into pie slices, serve and enjoy!
Expert Tips:
- Make sure to cut off and discard the ends of the asparagus. They are tough and don't taste good.
- Avoid bagged cheeses and shred it yourself from a block for the best melt.
For more delicious ham recipes, try these Ham and Cheese Crescent Rolls, Double Smoked Ham, and Ham and Cheese Wraps.
More Brunch Recipes to Try:
If you tried this Ham Quiche Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Ham Cheese and Asparagus Quiche
- Total Time: 55 minutes
- Yield: 8 slices 1x
Description
This Ham, Cheese, and Asparagus Quiche is so easy to make and it uses store-bought pie dough as a shortcut. It's one of my favorite Spring Quiche recipes and the flavors are incredible. Ready to eat in one hour!
Ingredients
- 1 tablespoon olive oil
- 12 thin asparagus stalks (about ⅓ of a bundle) *if thicker, it's okay but you will need to sauté longer*
- 1 shallot, minced
- 2 garlic cloves, minced
- 1 store-bought pie crust, completed thawed
- 8 ounce ham steak, *fully cooked in package*, cut into small cubes
- 5 eggs
- 1 teaspoon dijon mustard
- ¾ cup whole milk
- ¼ heavy cream
- ½ salt
- ⅛ teaspoon pepper
- 1 cup cheddar cheese, shredded from a block
- ½ cup gruyere cheese, shredded from a block
- 1 teaspoon fresh parsley, minced
Instructions
- Preheat the oven to 375 degrees. Cut off and discard the bottom ends of the asparagus (about 1 to 2 inches). Chop the remaining portion into 1 inch pieces.
- Cut the fully cooked ham steak into small cubes and set aside.
- Heat a skillet over medium low heat on the stovetop. Add in the olive oil. Toss in asparagus and sauté for 2-3 minutes. Stir in shallot, and cook for another 2 minutes. Next, toss in the garlic and cook for 60 seconds. Turn off the heat and set aside off the burner.
- Grease a 9 inch pie plate with cooking spray or butter. Carefully unroll the pie dough and place it in the pie dish. Push the dough down into the edges to form into the plate. Use a fork to prick around the base of the pie dough about 7-8 times. Sprinkle in the ham and spread out, then cover with the asparagus, shallot and garlic.
- In a large bowl, whisk together eggs, milk, heavy cream, dijon and salt and pepper. Stir in ⅔ of the gruyere and cheddar cheese.
- Pour the egg mixture over the top of the ham and veggies. Top with remaining cheese. Bake in center rack for 35-40 minutes. As it's cooking, check that the top of quiche isn't browning too fast. If so, tent a piece of foil over it and move it down to the lower oven rack. To test if cooked, stick a toothpick in the center. It should be dry without gooey egg when it pulls out.
- Allow the quiche to cool for 10 minutes. Top with fresh parsley, if desired.
- Cut into pie slices, serve and enjoy!
Notes
- Make sure to cut off and discard the end stalks of the asparagus. They are tough and don't taste good.
- Avoid bagged cheeses and shred it yourself from a block for the best melt.
- To test for doneness: Stick a toothpick in the center. It should be dry without gooey egg when it pulls out.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast, brunch
- Method: Baked
- Cuisine: French
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