Easy Ham & Asparagus Quiche with Sharp Cheddar

Easy Ham & Asparagus Quiche with Sharp Cheddar

Perfect for a springtime brunch or part of your weeknight meal rotation, this easy quiche is loaded with ham, asparagus and sharp cheddar cheese.  Throw in a homemade, flaky, all-butter crust and you’re in for a real treat! 

THE FILLING

I adapted my Denver quiche for a wonderful Easter spin, swapping in fresh asparagus for the bell peppers.  Ham, asparagus and cheddar make a delicious quiche combination.  You just have to try it!  For the egg custard ratio to be silky and have a just-right richness, I beat four large eggs and fill a 2-cup liquid measuring cup to the 2 cup mark with half and half. It ends up being about 1.5 cups of half and half, depending on the liquid volume of the eggs.  This formula guarantees a silky, but not too rich custard, and is courtesy of Julia Child in her book, The Way to Cook. (I discovered this ratio when embarking on a journey to nail this deep-dish spinach quiche a few years ago.)

easy ham and asparagus quiche with sharp cheddar

THE CRUST

I like the flavor of an all-butter crust.  A base of homemade all-butter crust transforms any quiche from good to great!  You won’t believe how easy it is to make a homemade pie crust, especially in a food processor.  Best part: it can be made ahead and refrigerated or frozen until it’s time to assemble the quiche.

My recipe for an all-butter pie crust, aka pâte brisée, is one I learned while taking pastry classes. You can also use a store-bought pie crust if you’re short on time!  In either case, we’re blind baking the pastry before adding the filling ingredients to avoid a soggy crust bottom. Don’t skip this step. See this tutorial for more guidance on blind baking a pie crust.

INGREDIENT & SUBSTITION NOTES

  • 1 Recipe all-butter pie dough (see below), or store-bought pie crust
  • Eggs – four large eggs
  • Half and half – Or use half heavy cream and half milk. The half and half lends richness to the egg custard. 
  • Ham – Cut ham into small cubes.  This is a great option for using up leftover ham!
  • Fresh asparagus – Nothing says spring like a line up of beautiful asparagus in the produce section of the grocery store!  With asparagus, the thinner the better, and look for those that stay green all the way to the base of the stalks. Trim the woody ends and cut on the diagonal into 1-inch lengths.
  • Onion –  This will be sautéed with the asparagus before going into the filling to bring out more flavor.  Slice these as thin as possible or give them a fine dice. 
  • Sharp cheddar cheese – I like to use nutty Dubliner when I have it. Any sharp cheddar will be great.  Swiss cheese or gruyere cheese would also be nice.  Half of the shredded cheese will go on top of the crust, and the rest will top the quiche, where it will brown up beautifully in the oven!
  • Salt & pepper – A modest amount of salt since we’re using ham, and a couple of generous turns of freshly ground black pepper add the right balance of seasoning.
ingredients to make easy ham and asparagus quiche with sharp cheddar

HOW TO MAKE HAM & ASPARAGUS QUICHE

1. MAKE THE ALL-BUTTER PIE DOUGH

Making homemade pastry is easier than you think.  This all-butter recipe is delicious and takes your quiche to the next level!  (If you’re using store-bought crust, skip to step 2.)

  • Add flour and salt to a food processor and pulse 2-3 times to combine. 
  • Add butter and pulse 5-6 times, until butter begins to break up and is about the size of walnuts. 
  • Slowly add lemon juice(vinegar)/water combination through pour spout while pulsing.  You want the dough to look a little dry but it should be wet enough to hold shape between two fingers when you press it.  I tend to use all of the water in my dry, Colorado kitchen, but you may not need all the water/lemon juice mixture!
  • Dump slightly crumbly dough onto piece of plastic/silicon wrap and pull corners of wrap around dough, pushing dough together until you can form a 6-inch disk.  Wrap tightly and refrigerate for at least 30 minutes or up to 24 hours, until firm. (The disk can also be frozen at this point.)

2. ROLL & FORM THE CRUST

  • Remove prepared pie dough “disk” from refrigerator and let it sit on the counter until it’s soft enough to roll out, but still cold.  If dough has been in freezer, let it thaw in fridge overnight and place on counter to soften for an additional 10-15 minutes. 
  • Roll out the disc of dough on floured counter into roughly a 12-inch circle.  For more detail on how to roll out, see my how to: roll out pie crust tutorial.
  • Roll dough up around rolling pin loosely, and gently center it in 9-inch pie plate.
  • Press dough firmly into corners and up the sides of pan.  Trim dough around the top, with up to 1 inch of overhang.  Use extra dough to patch any holes or cracks. 
  • Chill prepared dough in fridge while you prepare filling and heat oven to blind-bake.

3. BLIND BAKE THE CRUST AND MAKE THE FILLING

  • Preheat oven to 375 degrees. This will be the temperature at which you’ll blind bake the crust.
  • Prepare the filling: In a large liquid measuring cup (or medium bowl), whisk four large eggs. Add just enough half and half to reach 2 liquid cups (will be about 1.5 cups of half and half). Set aside.
  • Saute vegetables: Saute onions over medium-low heat for 5 minutes. Add asparagus and cook over medium heat for 3-4 more minutes, until asparagus are crisp-tender and onion is translucent. (Remember, the asparagus will continue cooking in the oven.)  Season with a the salt and pepper. Set aside to cool while you blind bake your crust.
  • Line pastry with parchment paper or foil and fill with pie weights. Bake in middle of the oven for 15 minutes. Remove from oven and remove pie weights and parchment/foil. Prick pastry all along the bottom with a fork and bake for another 8 minutes, until just beginning to brown. Remove from oven onto cooling rack.
blind baked pie crust for asparagus ham quiche
make egg custard
saute onions and asparagus

4. BAKE QUICHE

  • Lower oven temperature to 350 degrees. 
  • Place half of the shredded cheddar on top of your blind-baked pastry.  Add sautéed asparagus and onions, followed by the diced ham.  Finally, top with the rest of the cheese before carefully adding the egg mixture.  
  • Place quiche on rimmed baking sheet. Bake for 35-45 minutes, until golden brown and puffed slightly and center of the quiche is just about set. Cover crust with pie shields if it begins to brown too much, or use thin strips of foil.
assemble easy asparagus and ham quiche
layer cheese on top of easy ham and asparagus quiche

5. COOL & SERVE

Allow to cool on a cooling rack for at least 15 minutes (or serve at room temperature). Top with fresh herbs if desired and slice into eight pieces. Serve with a green salad or fresh fruit.

easy ham and asparagus quiche with sharp cheddar

FREEZING & STORAGE INSTRUCTIONS

  • Leftover quiche can be stored in the refrigerator for 3-4 days, sealed in a glass lock container. 
  • To make ahead, prepare filling ingredients and store in the refrigerator. Prepare pie crust and place disk in refrigerator (or freezer, for longer) for up to 24 hours. Blind bake and assemble according to recipe.
  • To freeze quiche, wrap completely cooled quiche in several layers of foil. To reheat, set frozen quiche in cold oven and heat to 350 degrees for about 25 minutes, or until hot throughout.

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Did you make this recipe? Please leave a comment and give this recipe a rating! And of course, be sure to follow Lane Bakery on Instagram and don’t forget to tag me (@lane_bakery). I love cooking with you!

easy ham and asparagus quiche with sharp cheddar

Easy Ham & Asparagus Quiche with Sharp Cheddar

Perfect for a springtime brunch or part of your weeknight meal rotation, this easy quiche is loaded with ham, asparagus and sharp cheddar cheese.  Throw in a homemade, flaky, all-butter crust and you’re in for a real treat! 
Prep Time30 minutes
Cook Time35 minutes
Course: Breakfast, brunch
Keyword: asparagus and ham quiche, easy quiche
Servings: 6

Ingredients

  • 1 recipe all-butter pie dough or store-bought pie crust
  • 4 large eggs
  • 1 1/2 cups half and half or use half heavy cream and half milk
  • 8 oz ham cut into small cubes
  • 10 oz asparagus spears trim ends & cut into 1-inch lengths
  • 1/2 small onion thinly sliced
  • 2 tbsp olive oil
  • 6 oz sharp cheddar cheese shredded, or use gruyere, swiss or Dubliner
  • 1/4 tsp kosher salt
  • freshly ground pepper

Instructions

  • MAKE THE ALL-BUTTER PIE DOUGH: Making homemade pastry is easier than you think.  This all-butter recipe is delicious and takes your quiche to the next level!  (If you’re using store-bought crust, skip to step 2.)
    Add flour and salt to a food processor and pulse 2-3 times to combine. Add butter and pulse 5-6 times, until butter begins to break up and is about the size of walnuts. Slowly add lemon juice(vinegar)/water combination through pour spout while pulsing.  You want the dough to look a little dry but it should be wet enough to hold shape between two fingers when you press it.  I tend to use all of the water in my dry, Colorado kitchen, but you may not need all the water/lemon juice mixture!Dump slightly crumbly dough onto piece of plastic/silicon wrap and pull corners of wrap around dough, pushing dough together until you can form a 6-inch disk.  Wrap tightly and refrigerate for at least 30 minutes or up to 24 hours, until firm. (The disk can also be frozen at this point.)
  • ROLL & FORM THE CRUST: Remove prepared pie dough “disk” from refrigerator and let it sit on the counter until it’s soft enough to roll out, but still cold.  If dough has been in freezer, let it thaw in fridge overnight and place on counter to soften for an additional 10-15 minutes. Roll out the disc of dough on floured counter into roughly a 12-inch circle.  For more detail on how to roll out, see my how to: roll out pie crust tutorial.Roll dough up around rolling pin loosely, and gently center it in 9-inch pie plate.Press dough firmly into corners and up the sides of pan.  Trim dough around the top, with up to 1 inch of overhang.  Use extra dough to patch any holes or cracks. Chill prepared dough in fridge while you prepare filling and heat oven to blind-bake.
  • BLIND BAKE THE CRUST AND MAKE THE FILLING: Preheat oven to 375 degrees. This will be the temperature at which you’ll blind bake the crust.Prepare the filling: In a large liquid measuring cup (or medium bowl), whisk four large eggs. Add just enough half and half to reach 2 liquid cups (will be about 1.5 cups of half and half). Set aside.Saute vegetables: Saute onions over medium-low heat for 5 minutes. Add asparagus and cook over medium heat for 3-4 more minutes, until asparagus are crisp-tender and onion is translucent. (Remember, the asparagus will continue cooking in the oven.)  Season with a the salt and pepper. Set aside to cool while you blind bake your crust.Line pastry with parchment paper or foil and fill with pie weights. Bake in middle of the oven for 15 minutes. Remove from oven and remove pie weights and parchment/foil. Prick pastry all along the bottom with a fork and bake for another 8 minutes, until just beginning to brown. Remove from oven onto cooling rack.
  • BAKE QUICHE: Lower oven temperature to 350 degrees. Place half of the shredded cheddar on top of your blind-baked pastry.  Add sautéed asparagus and onions, followed by the diced ham.  Finally, top with the rest of the cheese before carefully adding the egg mixture.  Place quiche on rimmed baking sheet. Bake for 35-45 minutes, until golden brown and puffed slightly and center of the quiche is just about set. Cover crust with pie shields if it begins to brown too much, or use thin strips of foil.
  • COOL & SERVE: Allow to cool on a cooling rack for at least 15 minutes (or serve at room temperature). Top with fresh herbs if desired and slice into eight pieces. Serve with a green salad or fresh fruit.

Notes

FREEZING & STORAGE INSTRUCTIONS

  • Leftover quiche can be stored in the refrigerator for 3-4 days, sealed in a glass lock container. 
  • To make ahead, prepare filling ingredients and store in the refrigerator. Prepare pie crust and place disk in refrigerator (or freezer, for longer) for up to 24 hours. Blind bake and assemble according to recipe.
  • To freeze quiche, wrap completely cooled quiche in several layers of foil. To reheat, set frozen quiche in cold oven and heat to 350 degrees for about 25 minutes, or until hot throughout.


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