With fresh asparagus, diced ham, and Swiss cheese, this Asparagus Quiche recipe is savory and cheesy, with a delicious creamy egg base. It’s an easy spring breakfast or even dinner, and perfect for a weekend brunch with family or friends.
Easy Asparagus Quiche Recipe
Quiche is one of my go-to recipes when I want something that appears a little more on the polished side for brunch or for dinner, but is super simple to make. This asparagus quiche recipe joins my other two popular favorites, crustless crab quiche and hash brown crusted quiche.
Fresh asparagus is roasted until tender then baked in a pie crust with ham and a cheesy, creamy egg mixture. This is an excellent make-ahead recipe and a guaranteed pleaser on any brunch display.
Why You’ll Love This Quiche With Asparagus
- Perfect spring quiche. Finding fresh asparagus in the store and a farmer’s market is one of my favorite signs that spring has officially sprung.
- Easy to make. Roast the asparagus, make the egg mixture, add it to the pie crust, and bake. Easy peasy – especially if you already have pie crust on hand.
- Brunch or dinner. One thing I love about quiche is that it works beautifully as a savory brunch option but also makes an easy dinner.
Ingredients Needed
This quiche with asparagus recipe is made with just a few ingredients.
(Scroll down to the recipe card below for details and measurements.)
- Fresh asparagus – Snap off the rough woody ends.
- Olive oil – Drizzled over the asparagus for richness and moisture while it bakes.
- Diced ham – A thick ham steak is perfect or a great use for any leftover ham.
- Pie crust – You can use homemade pie crust or refrigerated pie crust for this quiche recipe.
- Egg white – Brushed over the raw crust to give the baked crust a golden brown color and nice sheen.
- Cheese – I use a combination of Swiss cheese and freshly grated parmesan. You can use other desired cheese, such as provolone.
- Eggs – The base of the custard.
- Half-and-half – Adds the rich creaminess to the egg custard.
- Seasonings – Garlic powder, salt, and pepper season the quiche.
How To Make Asparagus Quiche
Quiche with asparagus comes together in a few easy steps.
(Scroll down to the recipe card below for more detailed instructions and don’t miss the video below.)
- Roast the asparagus. Toss the asparagus with olive oil, salt, and pepper. Bake at 425F for 8-12 minutes until just tender. Cut into 1-inch pieces once cool enough to handle.
- Assemble the quiche. Transfer the crust to a pie plate, trim, and flute the edges. Brush with egg white then add the diced ham and asparagus. Top with the cheese. Beat together the eggs, half-and-half, and seasonings. Pour evenly over the cheese.
- Bake. Reduce oven temperature to 400F and bake for 40 minutes, until a knife inserted in the center comes out clean. Cool to room temperature before slicing.
Tips & Variations
Here are a few things to keep in mind when making this asparagus quiche recipe.
- Don’t overcook the asparagus. You want to bake them just until tender. The exact time will depend on the thickness of the asparagus stalks. For thin asparagus, start checking around 8 minutes.
- Prevent the crust from burning. If the pie crust appears to start burning before the quiche is fully cooked, cover the crust with a crust protector or foil. I like to check around the 30-minute mark.
- Omit the ham. If you’d like to make a vegetarian quiche, simply omit the cubed ham from the recipe. Alternatively, you could use bacon instead of ham.
- Cool before slicing. Let the asparagus quiche come to room temperature before slicing. This gives the cheese and cream time to thicken and prevents the quiche from spilling.
Video: Asparagus Quiche
What To Serve With Quiche
Asparagus quiche makes a wonderful savory brunch dish, perhaps on a buffet with sweeter items like banana bread, morning glory muffins, and lemon blueberry scones. It can also be served as dinner. I like to pair it with a simple salad, such as cucumber tomato salad or arugula beet salad to complement the rich cheesy texture.
How To Store & Reheat Leftovers
- Fridge. Refrigerate leftover quiche with asparagus, covered tightly, in the fridge for up to 4 days.
- Freeze. To freeze quiche, wrap in plastic wrap and again in foil, then transfer to a freezer-safe bag. Freeze for up to 3 months. Thaw in the fridge.
- Reheat. Reheat quiche in the oven or the microwave, noting that the crust won’t be as crisp in the microwave.
More Asparagus Recipes
- Creamy Asparagus Soup
- Air Fryer Bacon Wrapped Asparagus
- Air Fryer Asparagus
- Roasted Asparagus Open Faced Sandwich
- Oven Roasted Asparagus
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on TikTok, Facebook, Instagram, Pinterest, and YouTube!
Asparagus Quiche
Ingredients
- 1/2 pound fresh asparagus , rough woody ends snapped off
- 1 & 1/2 tablespoons olive oil
- salt and pepper , to taste
- 3/4 cup finely diced ham (see note)
- 1 homemade unbaked pie crust (or store bought refrigerated rolled unbaked pie crust)
- 1 egg white , lightly beaten
- 2 cups shredded Swiss cheese
- 1/4 cup freshly grated Parmesan cheese
- 4 large eggs
- 1 & 1/2 cups half-and-half
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 425 degrees F. Lightly coat a large rimmed baking sheet with nonstick cooking spray.
- Toss the asparagus with the olive oil and a sprinkle of salt and pepper; arrange on the baking sheet in a single layer. Bake until just tender, about 12 minutes depending on their thickness. (For very thin asparagus, start checking at 8 minutes.) Once cool enough to handle, cut each spear into 1-inch pieces.
- Reduce oven temperature to 400 degrees F.
- Transfer the pie crust to a 9-inch pie plate, trim and flute the edges. Brush with the beaten egg white.
- Sprinkle the diced ham and roasted asparagus onto the pie shell. Top with the Swiss cheese and Parmesan.
- In a mixing bowl, beat together the eggs, half-and-half, garlic powder, salt, and pepper until well combined. Pour egg mixture on top of cheeses.
- Bake uncovered in the preheated oven until filling is set and a knife inserted in the center comes to clean, about 40 minutes. (Check after 30 minutes and cover the crust with a crust protector or foil if overbrowning.)
- Let cool to room temperature before slicing.
