Asparagus Quiche

5 from 1

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, brunch, or dinner.

See below the recipe card for step-by-step images.

Prep Time15

Cook Time40

Total Time55

Course: Main Course

Cuisine: American

Keyword: asparagus quiche, asparagus quiche recipe, quiche with asparagus

Servings: people

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