I’ve been making this asparagus ham quiche recipe for years, and it’s always a hit with my family. The combination of tender asparagus, salty ham, and creamy eggs in a flaky crust is a perfect way to get everyone to eat their vegetables.
I love that this recipe is so versatile – it’s great for breakfast, lunch, or dinner, and it’s perfect for special occasions like holidays or potlucks. Plus, it’s relatively healthy compared to some other savory pie recipes out there.
The key to making a great quiche is to use high-quality ingredients and to not overfill the crust. This recipe uses fresh asparagus from our local farmer’s market and prosciutto from the deli down the street – it makes all the difference in the flavor and texture of the finished dish.
My kids love helping me make the quiche because they get to crack eggs into a bowl and mix everything together. It’s a fun process that teaches them about measurements and mixing.
And when we finally sit down to eat it together as a family, I feel grateful for this simple yet delicious meal that brings us all together.
Asparagus Ham Quiche
4.8 from 1317 votes
A savory quiche filled with tender asparagus and smoky ham in a flaky pastry crust. This dish is perfect for brunch or a light dinner, offering a delightful balance of flavors and textures.
3Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4Add ice water one tablespoon at a time, stirring with a fork until the dough just comes together.
5Form the dough into a disc, wrap in plastic wrap, and refrigerate for 30 minutes.
6On a lightly floured surface, roll out the chilled dough to a 12-inch circle.
7Carefully transfer the dough to a 9-inch pie dish, pressing it gently into the bottom and up the sides.
8Trim the excess dough, leaving a 1/2-inch overhang, and crimp the edges.
9Line the crust with parchment paper and fill with pie weights or dried beans.
10Bake for 15 minutes until the edges are lightly golden.
11Remove the parchment and weights, then bake for another 5 minutes until the bottom is set and pale.
12Set aside to cool slightly.
13In a medium skillet over medium heat, cook the diced ham for 2 to 3 minutes until lightly browned.
14Add the chopped asparagus and cook for 2 minutes more until bright green and slightly tender.
15Remove from heat and set aside.
16In a large bowl, whisk together the eggs, heavy cream, milk, salt, pepper, and nutmeg until well combined and slightly frothy.
17Stir in the shredded Gruyere cheese and the cooked ham and asparagus mixture until evenly distributed.
18Pour the filling into the pre-baked crust, spreading it evenly.
19Place the quiche on a baking sheet and bake at 375°F for 30 to 35 minutes until the center is set and a knife inserted near the center comes out clean.
20The top should be golden brown and puffed.
21Let the quiche cool on a wire rack for 10 minutes before slicing and serving.
For a quicker option, use a store-bought pie crust. You can substitute Swiss or cheddar cheese for Gruyere. Leftover quiche can be stored in the refrigerator for up to 3 days and reheated in a 350°F oven for 10 minutes.
Watch Video Of How Asparagus Ham Quiche Works
This asparagus ham quiche recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a reliable meal for your family on a busy weeknight.
One thing I love about this recipe is that it freezes beautifully – so if you end up with leftovers (which is rare!)
, simply wrap them tightly in plastic wrap or aluminum foil and pop them into the freezer for later use.
❓ Frequently Asked Questions About Asparagus Ham Quiche
Q: What kind of cheese should I use in this recipe?
A: You can use either cheddar or Swiss cheese – both will give you a rich, creamy flavor that complements the asparagus and ham nicely. If you want a slightly tangier taste, go with Swiss; if you prefer something milder, stick with cheddar.
Q: Can I make this recipe ahead of time?
A: Yes, you can assemble the quiche up to 24 hours in advance – just don’t bake it until you’re ready to serve it. If you want to make it even further ahead, you can prepare all the ingredients and store them in separate containers until you’re ready to assemble the quiche.
Q: Do I have to use prosciutto in this recipe?
A: No, you can substitute other types of cured ham if you prefer – pancetta or serrano ham work well too. Just keep in mind that they might have slightly different flavors than prosciutto.
Q: Can I add any other vegetables besides asparagus?
A: Absolutely! Some good additions might include diced bell peppers, sliced mushrooms, or chopped spinach – just be sure not to overload the quiche with too many extra ingredients.
Q: How do I know when the quiche is done?
A: To check if your quiche is cooked through, insert a knife into the center of the pie – if it comes out clean and doesn’t feel too hot or sticky, it’s done.
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