Cheesy Ham & Asparagus Quiche is a rich and decadent recipe perfect for a special brunch or dinner. A creamy Parmesan layer is topped with an egg and cream custard that is studded with leftover ham and topped with fresh asparagus.
Cheesy Ham and Asparagus Quiche
If you are looking for a light and healthy breakfast recipe, I’m sorry to tell you but this isn’t it! You might want to take a detour over to this Light Mexican Breakfast Casserole or or these delicious Banana Protein Pancakes if healthy is what you are looking for. This Cheesy Ham and Asparagus Quiche on the other hand is rich and decadent and oh so good! A flaky pie crust is topped with a creamy Parmesan layer, ham and green onion custard and topped with fresh asparagus for savory recipe perfect for a holiday brunch or dinner paired with a salad.
We enjoyed a full weekend of family time over this Easter weekend. On Saturday night, I hosted a ham dinner and my house for everyone. It was a chance for everyone to check out our remodeled house and a reprieve for my mom so she didn’t have to cook two days in a row!
I debated back and forth with what I wanted to do with the electric stove that was left with the kitchen before we renovated it. Ultimately I decided I wanted to leave it in the basement for extra oven space during holidays. It was was definitely going to be put to good use over the weekend. I planned on cooking the hams in it so I would have adequate space in my kitchen oven for the potatoes, rolls, etc.
Leftover Ham Recipe
At around 3pm I went to preheat the oven for the hams and realized the cord was missing?! We aren’t sure where it got lost and the closest hardware store was over 20 miles away. Needless to say, I didn’t get to use my second oven this weekend. I re-strategized and just decided to bake the rolls early that had risen quicker than expected. That freed up the necessary oven space for the rest of the sides.
A crisis was averted and we enjoyed a delicious ham dinner. I made 20 lbs of ham because my dad had requested plenty of leftovers in advance. Well, with only 16 people, we had more than enough leftovers for everyone! The leftover ham got put to good use for brunch the next morning with this Ham and Asparagus Quiche. I brought it to my Mom’s house and we enjoyed it for lunch.
Ham and Asparagus Quiche
I haven’t made a quiche in a VERY long time, so I referenced The Kitchn’s advice for the perfect egg to cream ration. I have to say that I agree completely with their suggestion and the custard turned out so luscious and creamy. Paired with this flaky pie crust recipe, it was perfection!
Some people have commented that this Ham and Asparagus Quiche recipe is too rich, so I just want to be abundantly clear that this is a decadent recipe. If you aren’t worried about counting calories or fat, there is no such thing as too rich in my opinion!
Cheesy Ham & Asparagus Quiche
Ingredients
- Flaky Pie Crust Recipe
- 2/3 c. cream cheese
- 1 c. cubed ham
- 1/2 c. green onion chopped
- 1 bunch of asparagus
- 3/4 c. shredded Parmesan divided
- 3 eggs
- 1 1/2 c. heavy cream
- 1/2 tsp. salt divided
Instructions
- Preheat your oven to 350.
- Press the pie crust into a greased quiche pan. Poke the bottom of the crust with a fork in three spots. Place on a cookie sheet and bake the pie crust for 10 minutes.
- Meanwhile, mix the cream cheese and 2/3 c. Parmesan and microwave for 1 minute. Spread the cheese mixture over the par-baked crust and top with the cubed ham.
- Whisk the eggs, cream, green onion and 1/4 tsp. salt and slowly pour over the ham and cheese mixture.
- Arrange the spears of asparagus around the quiche in a circular pattern. Spray the top of the quiche with non-stick spray and sprinkle with remaining 1/4 tsp. of salt and remaining Parmesan.
- Bake for 35-45 minutes or until the eggs are set and allow to rest for 10 minutes before serving.
- The very center will still have a slight jiggle when moved, but will set as it rests.
Nutrition
The Perfect Pie Crust Recipe!
Bart Armstrong says
add one egg for each 1/4 cup of liquid
Sandra H. says
I just pulled this quiche out of the oven. It looks beautiful! I added some chopped fresh herbs from my garden and I added ricotta cheese instead of cream cheese because it’s what I had. Also used gruyerre cheese and sharp cheddar. Why havent I ever made a quiche until now?! Better late than never! This is really impressive! And delicious! I served a green salad alongside, and watermelon for dessert. Will definitely make this again.
Danielle Green says
That sounds amazing!
Barb says
I have made this numerous times for dinner and it is the best ever. I’ve made it for someone who had surgery and received many compliments. I made it for guests and they asked for the recipe. The only thing I do differently from the instructions is that I soften the cream cheese by itself then after stirring add the Parmesan. I had the Parmesan clump after doing it the way the directions instruct. Highly recommend this recipe. I’d like to try it with crab some day.
Kaye says
I haven’t even tasted this quiche yet, but I can tell you there are two flaws in the instructions:
1. Prick the crust with a fork all the way around the sides and bottom. I followed the instructions of doing it three times, against my better judgement, and I paid the price. The crust shrank around the sides. I had to throw it out and start over.
2. Do not microwave the Parmesan with the cream cheese. The Parmesan turned into globs that I had to remove. Better to add the parm to the softened cream cheese.
Toni | Boulder Locavore says
This quiche looks really delish!
Toni | Boulder Locavore says
This quiche looks really delish!
Nanette says
Made this tonight…
Delicious! The creamy cheese layer was a nice change from a typical quiche. My family & I loved it!
Christina says
I baked this for over an hour and it never set (nor the crust finished baking). There aren’t enough eggs to actually call this a quiche. As tasty as the filling was, it was a soupy mess.
Christina says
I baked this for over an hour and it never set (nor the crust finished baking). There aren’t enough eggs to actually call this a quiche. As tasty as the filling was, it was a soupy mess.
Gay ann says
Can I freeze this
Danielle Green says
I have never tried freezing this. If you do try, please stop back to let us know how it turned out!
Trisha says
Can you make the quiche the night before and pop it in the oven in the morning?
Danielle Green says
I’ve never tried that so I can’t say for certain. My guess is it would be fine, but the crust might dry out if nothe covered well.
Renee Basteri says
Do you cook the asparagus at all before u put on top?
Danielle Green says
Nope, it will cook just enough when baking
Thalia @ butter and brioche says
This quiche looks so incredible delicious.. all that cheesy especially is making me drool!