Indulge in the delightful flavors of spring with my Ham and Asparagus Quiche. This savory dish combines tender-crisp asparagus spears, savory ham, and creamy cheese in a perfectly flaky crust, all baked to golden perfection. Find more quiche variations below to make it your own. Try my Creamy Pasta with Asparagus and Bacon or my Asparagus Mushroom Soup for more way to use fresh asparagus.
Quiche is always a great way to impress your guests but if you want to have fun with dinner option, I recommend trying jumbo pasta shells. Make my Buffalo Chicken Stuffed Shells or my Philly Cheesesteak Stuffed Shells for fun and delicious dinner ideas.
Jump to:
Ingredients
Find below the list of ingredients I used to make this Ham and Asparagus Quiche. Use a premade (deep-dish) pie shell for extra convenience, or find the recipe to make my favorite pie dough in the recipe card.
- Frozen Pie Shell or from scratch (available in recipe card)
- Eggs
- Milk or Table Cream
- Fresh Asparagus
- Ham (either sliced deli ham or cooked ham)
- Red Onion
- Shredded Mozzarella
- Dried Oregano
- Salt and Pepper
See recipe card for quantities.
Blind bake the pie shell
Start by preheating your oven to 400F so you can blind bake the shell.
Line a deep-dish pie plate with the pie dough or take the frozen pie shell out of the freezer. Poke holes all over the bottom with a fork if using your own dough. Place piece of aluminum foil on the inside of pie. Make sure that the foil is making direct contact with the dough, on the bottom and the sides, and that the foil passes the top of the sides by a couple inches.
Fill the ceramic pie weights or alternatives like rice or beans.
Blind bake for 15 minutes at 400F. Carefully remove the foil and weights from the pie shell and return to the 400F oven for another 5 minutes.
Make the Ham and Asparagus Quiche
Prepare the asparagus by chopping off the top 2 inches, and reserving them for garnish. Chop up the rest of the stem in ½ inch pieces.
Drizzle olive oil in a large pan on medium-high heat. Add the ½ inch pieces of asparagus to the pan with the chopped onions and cook until onions are translucent.
Remove the pan from the heat and stir in the chopped ham.
Whisk together in a bowl, the eggs, milk, oregano, salt and the pepper.
Pour the veggie and ham mixture into the blind-baked crust. Sprinkle the top of the filling with the grated cheese.
Transfer the quiche to a baking tray to prevent any messes in the oven while cooking.
Pour the egg mixture, evenly and carefully, over the surface of the quiche.
Place the reserved asparagus tips on the top of the quiche.
Transfer the baking tray (with the quiche), into the oven, and then turn the oven temperature down to 375F. Bake for 40-50 minutes, or until it is a knife inserted in the center of the Ham and Asparagus Quiche comes out clean.
Substitutions and Variations
Replace the asparagus and the ham in this quiche recipe to make it your own. Try any of these substitutions and variations to customize your quiche.
- Mushroom & Spinach Quiche - Fry up 2 cups of fresh baby spinach with 1 ½ cup of sliced mushroom, and ½ cup of chopped onion. Place in the blind baked pie shell and use the same egg and milk mixture.
- Bacon & Broccoli Quiche - Use 2 cups of small broccoli florets, ¾ cup of chopped cooked bacon and ½ cup of chopped onion for the filling of the quiche. Replace the mozzarella with grated cheddar, and use the same milk and egg mixture.
- Kale and Mushroom Quiche - Fry up 3 cups of finely chopped kale leaves, with 2 cups of sliced mushroom and ½ cup chopped onion. Place in the blind baked pie shell and sprinkle with 1 cup of crumbled feta. Pour the same milk and egg mixture over the filling.
Store leftover quiche
Store the baked Ham and Asparagus Quiche by allowing it to cool completely before covering it tightly or transferring slices to an airtight container. Refrigerate the quiche for up to 3 days to keep the filling fresh and the crust crisp. Reheat individual slices in the oven or toaster oven at 325°F (165°C) until warmed through for the best texture. Freeze fully cooled slices wrapped tightly for up to 2 months, then thaw overnight in the refrigerator before reheating.
Recipe
Ham and Asparagus Quiche
Ingredients
- 1 piece Frozen Deep Dish Pie Shell see notes
- 1 tablespoon Olive Oil
- 1 cup Asparagus about 200g
- 1 small White Onion finely chopped
- 1 cup Ham finely chopped
- 6 large Eggs
- ¾ cup Milk or Coffee Cream
- 1 teaspoon Salt
- ¼ teaspoon Ground Pepper
- 1 tablespoon Dry Oregano
- 1 cup Grated Mozzarella or other grated cheeses
Instructions
- Preheat your oven to 400F and blind bake the pie shell as per the instructions on the box. If there are no instructions for blind baking, see notes.
- While the pie shell is blind baking, prepare the filling.
- Cut off the top 2 inches from the asparagus and reserve to place them on top. Finely chop the rest of the asparagus stems.
- Place a large frying pan on medium-high heat. Drizzle in the olive oil. Add the chopped asparagus stems and the chopped onion into the pan. Cook until the onions are translucent. Take the pan off the heat.
- In a bowl, whisk together the eggs and the milk. Add the salt, pepper, and oregano to the bowl and whisk until well combined.
- Stir the chopped ham into the cooked veggies and then pour the filling ingredients into the blind baked pie shell. Transfer the pie plate to a baking tray to prevent any messes in the oven.
- Sprinkle the grated cheese on top of the ingredients. Gently pour the egg mixture over the cheese to fill the quiche. Place the asparagus tops on top of the quiche in a circular pattern.
- Place the quiche into the preheat oven and turn the oven temperature to 375F. Bake for 40-45 minutes. The quiche is ready when a knife inserted in the centre of the quiche comes out clean.
Video
Notes
- 2 ½ Cup All-Purpose Flour
- 1 teaspoon Salt
- 1 Cup Shortening
- ½ cup Very Cold Water
- 2 teaspoon vinegar
- Mix together in a large bowl the flour and the salt.
- Cut the shortening into the flour mixture with a pastry blender. Use clean hands to make it into a fine crumble.
- Combine the cold water and the vinegar, and then drizzle in the flour mixture.
- Mix until just combined, and there are no more dry ingredients in the bowl.
- Divide the dough in half and shape into 2 flat disk. Wrap in plastic and refrigerate for 20 minutes before rolling out the dough for the pie.
- Preheat the oven to 400F.
- Thaw out the deep dish pie shell.
- Use a fork to prick holes in the bottom of the shell.
- Line the pie shell with heavy duty aluminum foil and fill the lined pie shell with baking beans or rice.
- Bake for 10 minutes. Remove the baking beans and foil. Return to the oven for another 5 minutes to crisp up the bottom.
Leave a Reply