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Ham and asparagus quiche recipe

Ham and asparagus quiche recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Quiche
  • Asparagus quiche

I love this quiche recipe, it makes a beautiful presentation. I use prosciutto di Parma and Comté cheese for this recipe, but you can do it with any ham and any other hard cheese.

1 person made this

IngredientsServes: 6

  • 100g asparagus
  • 1 (23cm) unbaked shortcrust pastry case
  • 200g grated Comté cheese
  • 3 eggs
  • 100ml whipping cream
  • salt and pepper to taste
  • 6 slices Parma ham

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Preheat the oven to 190 C / Gas 5.
  2. Bring a pot of salted water to the boil. Add asparagus and cook for 2 minutes; drain.
  3. In a large bowl mix the cheese, eggs, cream, salt and pepper; pour mixture into pastry case.
  4. Roll up ham slices and lay asparagus and ham rolls on top of quiche in an alternating pattern (I like to put a small tomato in the centre).
  5. Bake in preheated oven for 30 minutes and serve hot or cold.

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Ham and Asparagus Quiche

Quiche combines my two favorite mealtimes together, breakfast and dessert. You can’t get any more decadent than filling a tender buttery crust with creamy, savory egg custard. For this year’s Easter brunch make sure you have this delicious ham and asparagus quiche on the table.

You can add just about anything you want in your quiche custard base. My spin on this quiche Lorraine is adding smoky chunks of ham, tender leeks, and fresh asparagus. Just before baking, I add fresh chopped chives to the eggs to infuse that onion flavor, and fresh garden picked aroma as it bakes.

A pinch of warm nutmeg spice brings all the rich and fresh ingredients together, it’s a winning springtime combination! To make this pie, even more, irresistible, I added shredded Swiss cheese. If you have access to Gruyère, that will make the quiche even better because of its nutty flavor.

There’s a lot of debate as to go crustless or switch it up by using hash browns or quinoa for the crust. I’m a classic butter and flour crust girl, so I’m all for making a simple crumbly crust to help carry the savory bites of egg custard, ham, and vegetables to your mouth, yum!

I like to use a 9-Inch glass pie plate because I can see if the crust is achieving the right color and cook as it bakes. The see-through material makes peeking at the sides and bottom of the pan a breeze. You certainly don’t want a raw doughy crust, no thanks!

You can even make the crust a few days in advance. Just combine the ingredients one day, roll it out into the pie pan the next and have it ready to fill and bake the day you’re ready to eat. This gives you more time to spend with your family and enjoy the festivities.

This beautiful quiche will not be the only item on our Easter Sunday menu. I will also be making some traditional Italian Easter bread that even has a dyed egg in the center with sprinkles! Jason loves this bread, and he can eat a whole ring all by himself, especially if it’s fresh out of the oven.

If you are looking for some more Easter and Spring inspired recipes, try my spinach artichoke deviled eggs.


I love dinner as much as the next girl but my favorite meal of the day has always been breakfast…or brunch. There is so much variety – sweet, savory, and everything in between – it’s impossible to get bored!

Quiche has always been a favorite of mine. Incredibly versatile and the perfect recipe to make ahead of time. Quiche can be served hot from the oven (after setting up for a bit), cold from the fridge, or at room temperature which makes it a busy mom’s dream come true.

It’s also perfect for holidays and special occasions like Easter, Christmas and Mother’s Day because it can be made ahead of time, easing your workload on a busy day. Love that!

Today’s quiche features ham (the perfect way to use up leftovers!), asparagus, and a slew of caramelized onions. Don’t make me pick my favorite part. I used Swiss cheese in this recipe but Monterey Jack or even pepper jack or white cheddar would be amazing.

Not only does this quiche make a killer addition to your next breakfast or brunch, but it’s hearty enough for dinner as well. And leftovers… man! They’re fantastic!


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Ham and Asparagus Quiche

Ham and Asparagus Quiche is super easy and perfect to serve at a cute brunch or even have on rotation for a simple weeknight meal.

The day I was testing this recipe a friend of mine came over and began oohing and ahhing about the smell from the moment she walked into the kitchen. I pulled this dish of loveliness from the oven she asked me what it was. "Quiche," I said. "Quiche? What's that?" she asked me. How is it possible that she had never heard of quiche?

Quiche is just a simple savory pie filled with a variety of fillings. It's similar to a frittata, but quiche has a pie crust. It was almost a staple of my diet growing up in Kentucky. Whenever my mother was having people over for a "fancy" lunch she made it.

This one is filled with the beautiful asparagus I've been finding at the farmers' market and bites of delicious, savory ham. If my friend was confused by what I made, you should have seen how perplexed my kids were when I put a slice of it on each of their plates that night. Neither one could seem to understand why I would put asparagus, ham and cheese in a pie. They actually found it quite funny. However, after tasting just one bite no one was laughing anymore and the sounds of ooh and ahh were heard in my kitchen yet again!

This recipe is a great make ahead recipe too. You can mix up the filling the night before and refrigerate it, then the next morning, just pop the filling into the pie crust and bake! It's so easy. I make quiche all the time now for my family because they're super customizable! You can put any of your favorite veggies in them and they'll be equally delicious. If you want try out another quiche, this Caprese Quiche recipe is delicious!


Crustless Ham and Asparagus Quiche with Gruyere Cheese

This rich and delicious ham and asparagus quiche is crustless, making it a perfect low carb lunch or dinner option. The addition of leeks and Gruyere cheese add tons of flavor and these ingredients can be changed up according to season.

Thanks to the National Pork Board, I have ham leftovers before Easter this year! I was given a free ham for myself and the opportunity to give away a ham to one of you – just in time for Easter.

While there are a million ways to use leftover ham, I think one of the best is to bake it up in an easy crustless quiche. I decided to brighten up my usual ham and cheese quiche with some tender green asparagus. I know that ham and asparagus are a classic combination, but this was my first time making a ham and asparagus quiche.

The ham and asparagus quiche is very easy to make. First I sautéed some leeks and the chopped asparagus until tender.

Then I stirred in some cubed ham, just to blend all the flavors.

Next, I scraped the ham and asparagus mixture into my buttered quiche dish.

I sprinkled a generous amount of shredded Gruyere cheese over the ham and asparagus.

And finally, I poured a rich custard of eggs and heavy cream over the filling.

The quiche went into a preheated 400-degree oven and this is what emerged 30 minutes later.


Recipe of the Week – Fresh Asparagus and Ham Quiche

We have had the most fun harvesting our little asparagus patch. It’s almost done now but it has been a wonderful couple of weeks… breakfast, lunch and dinner. This recipe has been a big hit with our Hershey, PA Inn guests and I have to say we always hope there’s a few pieces left for us.

3/4 pound fresh asparagus
1 (10 inch) unbaked pastry shell
2 cups shredded Swiss cheese (or your favorite cheese)
1/2 cup ham, chopped (or crisp bacon, or a little cooked sausage, or…)
4 eggs
1 1/2 cups light cream, or use part or all evaporated milk
1 teaspoon Dijon mustard
1/4 teaspoon ground nutmeg
2 tsp. dried onion (or saute a little chopped, fresh onion)
1/2 teaspoon salt
1/2 teaspoon pepper
dash of paprika for top of quiche

Preheat oven to 375 degrees. Cut asparagus into 1 inch pieces, using only tender parts of stalks. Either by blanching, or steaming about 2 minutes in an asparagus pot or the microwave, cook asparagus until bright green and but still crisp. Drain asparagus well and pat dry. In a medium bowl, combine asparagus, cheese, and ham, then place in bottom of pastry shell. In another bowl, beat eggs, cream, mustard, nutmeg, onions, salt and pepper until smooth, then slowly pour into shell. Sprinkle top with paprika. Place on cookie sheet, and bake at for 50-60 minutes or until a knife inserted near the center comes out clean. If top begins to get brown, cover loosely with foil. After removing quiche from oven, let sit for at least 10 minutes before cutting. Makes 4-6 servings. Most people eat two pieces.


  • 2 tablespoons extra-virgin olive oil
  • 1 cup thinly sliced red onion
  • 1 pound fresh asparagus, trimmed and cut diagonally (1-inch)
  • ¾ cup chopped ham
  • 1 tablespoon thinly sliced garlic
  • 6 large eggs
  • ¼ cup whole milk
  • ¼ cup half-and-half
  • 2 tablespoons chopped fresh chives, plus more for garnish
  • 1 tablespoon stone-ground mustard
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon salt
  • 1 ½ cups shredded Emmenthal or Swiss cheese

Preheat oven to 375°F. Coat a 9-inch deep-dish pie pan with cooking spray. Heat a large nonstick skillet over medium heat. Add oil swirl to coat. Add onion cook, stirring often, until translucent, 5 to 6 minutes. Increase heat to medium-high and add asparagus cook, stirring often, until the asparagus is tender-crisp, 3 to 4 minutes. Add ham and garlic cook, stirring occasionally, until the ham is lightly browned and the garlic is fragrant, about 2 minutes. Remove from heat.

Whisk eggs, milk, half-and-half, chives, mustard, pepper and salt in a medium bowl. Fold in the asparagus mixture and cheese. Spoon into the prepared pie pan. Bake until set and golden brown, 30 to 35 minutes. Let stand for 10 minutes. Slice and garnish with additional chives, if desired.


Is Ham a Low Carb Food?

As long as you avoid cold cuts or other ham that has added sugars, ham is actually a really good no net carb protein.

A serving size of ham is considered to be around 4-6 ounces, and this recipe calls for 1 cup of ham which is approximately equal to 8 ounces.

Remember that using cold cut ham or processed ham in this asparagus ham crustless quiche will add to the carb count.


Filling substitutions

This recipe is super adaptable. I chose asparagus, ham, and gruyere, but you could choose any veggie, meat, and cheese that you like!

  • Vegetables: broccoli, red pepper, mushrooms, zucchini, yellow squash, spinach
  • Meat: chopped turkey or chicken, ground sausage, a mixture of ground sausage and bacon
  • Cheese: cheddar, monterey jack, swiss, goat cheese

Swap any of the above for the asparagus, ham, and gruyere, and you&rsquoll have a delicious quiche.