Asparagus Quiche
Updated
Updated
I always get excited when asparagus season arrives, as I get to prepare this Asparagus Quiche with fresh, local asparagus. I add diced ham and Swiss cheese so the quiche 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.
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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.
Asparagus Quiche
Ingredients
- ½ lb. fresh asparagus, rough woody ends snapped off
- 1½ tbsp olive oil
- salt and pepper, to taste
- ¾ 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, Provolone also works
- ¼ cup freshly grated Parmesan cheese
- 4 large eggs
- 1½ cups half-and-half
- ¼ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 425°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°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.
Video
Notes
- Omit the ham. If you’d like to make a vegetarian quiche, simply omit the cubed ham from the recipe. Alternatively, you could use cooked, crumbled bacon instead of ham.
- Half and half. This is located with the other dairy products. If you can’t find it, it’s simply equal parts whole milk and heavy cream.
- Let the quiche come to room temperature before slicing. This gives the cheese and cream time to thicken and prevents the quiche from spilling.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Asparagus Quiche Step by Step
Get the oven going and spray a cookie sheet: Preheat oven to 425°F. Lightly coat a large rimmed baking sheet with nonstick cooking spray.
Roast the asparagus: Toss ½ lb. asparagus with 1½ tbsp 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.
Lower the oven temp: Reduce oven temperature to 400°F.
Prep the pie crust: Transfer the pie crust to a 9-inch pie plate, trim and flute the edges. Brush with the beaten egg white.
Add fillings: Sprinkle ¾ cup diced ham and roasted asparagus onto the pie shell. Top with the 2 cups Swiss cheese and ¼ cup Parmesan.
Prepare the eggs: In a mixing bowl, beat together the 4 eggs, 1½ cups half-and-half, ¼ tsp garlic powder, ¼ tsp salt, and ¼ tsp pepper. Pour the egg mixture on top of the 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.)
Cool and slice: Let cool to room temperature before slicing.
How To Store
Refrigerate leftover quiche, covered tightly, in the fridge for up to 4 days.
To freeze, 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 quiche in the oven or the microwave, noting that the crust won’t be as crisp in the microwave.
What To Serve With Quiche
Asparagus quiche makes a wonderful savory brunch dish, perhaps on a buffet with sweeter items like banana bread, our old-fashioned morning glory muffins, or sweet and tart lemon blueberry scones. It can also be served with dinner. I like to pair it with a simple cucumber tomato salad or arugula beet salad, to complement the rich cheesy texture.
A personal favourite, especially this time of year with local asparagus!