Asparagus and Ham Quiche

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: My savory Asparagus and Ham Quiche brings your favorite spring ingredients together in an easy, elegant entree perfect for Easter or a weeknight dinner. Quiche is a crowd-pleaser, and this is the very best version!

• Make ahead: This is easy to reheat, so it’s perfect for a holiday brunch.
• Creamy custard: The beauty of homemade quiche is its lush texture—it’s nothing like a rubbery, reheated frozen quiche.
• Irresistible crust: My flaky, flavorful Buttermilk Pie Crust sets this recipe apart.
• Easy to customize: Change up the cheese, swap asparagus for another veggie, add your favorite herbs, use bacon or prosciutto, or skip the meat altogether.
• Fancy on a budget! Asparagus and Ham Quiche looks special and beautiful on the table, and it’s far more economical than a roast. And after Easter, it’s a great way to use up leftover holiday ham!

To me, quiche is one of those lovely recipes that brings generations together—it’s hearty enough for big appetites, signals a special meal, and even the littlest eaters enjoy creamy egg custard and buttery pastry. Even though quiche is easy and quick to make, I’ve learned over my years working as a professional chef and doing catering that attention to a few small details can elevate it from an everyday meal to something truly special.

Making the simple homemade buttery crust takes just five minutes, and it’s so worth it. The buttermilk makes the buttery crust beautifully flaky and adds a subtle tang that complements the filling perfectly. Blind-baking the crust ensures you get a crisp base that contrasts with the creamy filling.  For the silkiest texture, use full-fat milk and heavy cream, and start checking the quiche a few minutes early. Taking it out of the oven while it still has a slight wobble ensures your quiche will have a plush, creamy texture everyone will adore. For more savory egg dishes, check out my Bacon and Egg Breakfast Strata, Quiche Lorraine, and Mushroom and Thyme Leaf Tart.

Table of Contents

• What is Asparagus and Ham Quiche?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make Asparagus and Ham Quiche
• Gemma’s Pro Chef Tips
• Make-Ahead and Storage Instructions
• FAQs
• More Easter Recipes

What is Asparagus and Ham Quiche?

Asparagus and Ham Quiche features a creamy egg custard with fresh spring asparagus, smoky savory ham, and sharp cheddar cheese that’s baked in a buttermilk pie crust. This satisfying tart is wonderfully rich, and the tender asparagus gives it brightness and freshness. “Quiche” comes from the German word kuchen, meaning “tart” or “cake”. Quiche Lorraine, a savory custard tart, originated in the early 1700s in the French region that borders Germany. Asparagus and Ham Quiche is ideal for dinner, brunch, breakfast, lunch, buffets, Easter, and other holiday meals.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Rolling pin
• 9-inch (23-cm) deep dish pie pan 
• Pastry brush
• Parchment paper
• Pie weights (optional) or dried beans or pie weights
• Whisk
• Silicone spatula

Key Ingredients and Substitutes

1 Recipe Buttermilk Pie Crust

• My Homemade Buttermilk Pie Crust has a subtle tang and a tender but flaky texture.
  • You can also make my Flaky Savory Pie Crust recipe, which contains water instead of buttermilk.
  • If you’re avoiding gluten, use my Gluten-Free Pie Crust.
• If you’re pressed for time, use a good-quality store-bought pie crust.
• If your homemade or store-bought crust was frozen, make sure it is properly defrosted.
• Make sure to blind bake your pie crust to ensure that it’s crisp.

Egg wash

• Egg wash (one egg beaten with a tablespoon of water) brushed on the edges of the crust makes it shiny and golden.
• Substitute: You can use cream, half-and-half, milk, or unsalted butter instead of egg wash.

Eggs

• Eggs give the custard structure, helping it set properly as it bakes.
• Importantly, eggs contribute richness and flavor.
• Use large, room-temperature eggs. Here’s how to warm eggs right from the refrigerator.
• Substitute: If you want an egg-free quiche, you can replace the 5 eggs with 1 1/2 cups (12 oz/340 g) of silken tofu.
  • Blend the silken tofu before mixing with other ingredients.

Heavy cream

• Heavy cream gives the filling a velvety texture and rich, luxurious flavor.
• Substitute: Use the same amount of half-and-half for a slightly lighter texture.

Whole milk

• Milk lightens filling, keeping it smooth and creamy without being overly rich.
• Substitute: If you prefer, use a full-fat dairy-free milk like almond milk, oat milk, or cashew milk.

Salt

• Salt is necessary to enhance the flavors in the ham and asparagus quiche.

Black pepper

• Black pepper gives this asparagus quiche recipe depth and just enough spice.

Asparagus

• Fresh asparagus contributes a tender texture and a pleasantly earthy, grassy springtime flavor that complements the richer cheese and ham.
• Additionally, asparagus adds beautiful color.
• Substitute: Replace the asparagus with other vegetables, such as similarly sized pieces of broccoli or sliced baby spinach, or or sauteed onions or leeks (blot dry before adding).

Ham

• Diced ham adds salty, smoky flavor, and gives the filling substance.
• Substitute: Use similarly sized pieces of bacon or pancetta, or use sauteed mushrooms.

Cheddar cheese

• Cheddar gives the quiche rich, delightfully sharp flavor.
• The cheddar melts into a delightfully molten consistency.
• Substitute: Use the same amount of shredded Gruyère cheese or Swiss cheese, or crumbled feta.

How to Make Asparagus and Ham Quiche

Roll and blind bake the Buttermilk Pie Crust

1. Prepare to bake: Preheat the oven to 350°F (180°C).
2. Roll out the crust: On a floured surface, roll the Buttermilk Pie Crust out to an ⅛-inch (3mm) thick circle and line a 9-inch (23 cm) deep-dish pie pan with it.

3. Apply egg wash and line the crust: Brush the edges with egg wash, then line the crust with parchment paper and fill it with pie weights (or dried beans or rice).

4. Blind bake the crust: Bake for 15–20 minutes, then remove the parchment and weights and continue baking for 5–10 minutes, until the bottom of the crust looks dry and is just beginning to brown.
5. Reduce oven temperature: Remove from the oven and reduce the oven temperature to 325°F (165°C). Set the crust aside.

Make the Asparagus and Ham Filling and Bake Quiche

6. Mix filling: In a large bowl, whisk together the eggs, heavy cream, milk, salt, and black pepper until smooth.

6. Add remaining ingredients: Fold in the asparagus, ham, and cheddar cheese into the egg mixture, then pour the filling into the prepared crust.

7. Bake quiche: Bake for 45–60 minutes, until the filling is puffed and still jiggles slightly in the center. Allow to cool for 15 minutes.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Trim the asparagus. Trim away the tough ends of the asparagus as they won’t soften when cooked.
• Blind bake for best results. Not all quiche recipes have you blind bake the crust, but we feel it ensures a crisp bottom.
• Always use whole milk in baking. Full-fat dairy gives the custard a smooth, rich texture and helps it set properly.
• Use a different cheese if you want. For a delicious variation, replace the cheddar cheese with an equal amount of shredded gruyere, or crumbled goat or feta cheese.
• Don’t overfill the crust. Leave a little space at the top to prevent spillover during baking.
• Protect the crust. If the crust starts to over-brown before the quiche is done, cover the edges with a ring of aluminum foil for the remainder of the bake time.
• Bake until just set. The center should jiggle slightly but not look wet—overbaking can cause a rubbery texture.
• Rest before slicing. Let the quiche cool for at least 15 minutes to allow the custard to fully set.

Make-Ahead and Storage Instructions

Make-ahead tips

• Form the crust dough into a flattened disc, wrap well, and store in the fridge for up to two days.
  • Or, for longer-term storage, place the wrapped disc in a freezer-safe container and freeze for up to 2 months.
• The quiche is best the day you make it, but you can make it ahead. Bake the quiche, cool, cover loosely, and refrigerate for up to three days.
  • Reheat gently in the oven (do not microwave) to preserve the custard texture.
    • Heat at  325°F (165°C) for 20 minutes or until warm.

How to store leftovers

• Store leftovers loosely covered in the fridge for up to three days.

FAQs

What is blind baking?

• Blind baking is par-baking or fully baking an unfilled pie crust.
  • Par-baking a quiche crust helps prevent it from becoming soggy.

How do I make sure my quiche isn’t watery?

• Make sure to blot the asparagus dry before using.
• Measure all other ingredients carefully.
• If the quiche seems watery when it comes out of the oven, check that it’s done:
  • The middle should have a bit of a wobble, but the custard filling should feel firm under your finger, and spring back slightly when done.
  • If it feels done, it may just need time to set. Let the quiche cool and set for 15 minutes.
• If it seems underbaked, put it back in the oven for a few extra minutes. Keep doing this until the filling is firm with a slight spring.
  • If the top looks done but the center seems liquid, wrap the top with aluminum foil and pop it back in the oven on the lower rack. This should help the inside cook without burning the top.

Can I use a gluten-free crust for this quiche with asparagus and ham?

• Yes, you can use a gluten-free crust for this quiche with asparagus and ham.
• Check out my Flakiest Gluten-Free Pie Crust recipe, or use a high-quality store-bought crust.

Can I make this asparagus quiche without eggs?

• Yes, you can make this asparagus quiche without eggs.
• Replace the 5 eggs with 1 1/2 cups (12 oz/340 g) of silken tofu.
  • Blend the silken tofu before mixing with other ingredients.

More Easter Recipes

• Chocolate Easter Eggs
• Simnel Cake (Easter Fruitcake)
• Traditional Italian Easter Bread
• Spring Cupcakes
• Carrot Cake Cheesecake Rolls

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