Asparagus Ham Quiche is loaded with asparagus, ham, and leek this quiche is as satisfying to eat as it is beautiful to serve at any meal! It’s so EASY to make and can be made ahead of time. Try it with my crust recipe, Shortcrust Pastry (Pâte à Foncer) for the most unforgettable quiche you’ll ever eat!
I can literally eat quiche everyday with crust or no crust. A good quiche is light tasting, satisfying, and filling. What makes it even better, is when it is homemade including the crust! I promise you it is NOT difficult to prepare and I’m here to help. My Asparagus Ham Quiche is my absolute favorite combination of ingredients and if you’re not a asparagus fan, try substituting it with sautéed spinach or mushrooms.
Quiches are so versatile! A good crust really makes a difference in the outcome. My Shortcrust Pastry (Pâte à Foncer) recipe is the perfect quiche crust because it’s made with an egg in the dough to prevent shrinking and collapsing while baking in a tart/quiche pan. Trust me, it’s so flaky and buttery making it simply perfect for any quiche!
INGREDIENTS TO MAKE ASPARAGUS HAM QUICHE
- Butter
- Leek
- Asparagus
- Ham
- Large eggs
- Heavy cream
- Whole milk
- Ground nutmeg
- Grated cheese: Gruyère, Swiss, or Fontina (any cheese)
- Salt
- Black pepper
- Homemade or store bought unbaked quiche crust
GRATED-BY HAND CHEESE MAKES QUICHE EVEN BETTER!
If possible, use cheese in block form and grated at home by hand. Pre-shredded packaged cheese contains a cellulose coating to prevent moisture forming that causes clumping. I always prefer to grate my own cheese. Not only does it taste fresher but there’s less processing of the cheese. It’s especially important when making cream sauces with cheese because bagged pre-shredded cheese will give the sauce a gritty, floury taste. Hand grated cheese can improve the quiche flavor and melt with the eggs creating a creamy, fluffy quiche.
HOW TO MAKE ASPARAGUS HAM QUICHE
- Preheat the oven to 350°F.
- In a large skillet over medium heat, melt the butter.
- Add the leek, asparagus, and ham; season with salt and ground black pepper.
- Cook, stirring occasionally, until asparagus is crisp-tender, about 6-8 minutes.
- Set aside to cool.
- In a large bowl, whisk together the eggs, heavy cream, whole milk, 1 tsp salt, ¼ tsp ground black pepper, and ⅛ tsp ground nutmeg.
- Place a Shortcrust Pastry (Pâte à Foncer) or pie crust, in a tart/quiche pan, unbaked and well chilled on a rimmed sheet pan.
- Sprinkle the grated cheese on the bottom, top with the asparagus-ham mixture, and pour the egg mixture over top.
- Bake until center of the quiche is just set, 50-60 minutes, carefully rotating halfway through baking.
- Let the quiche stand for 15 minutes before serving.
- Serve warm, room temperature, or cold.
NOTES
- TO STORE: Keep refrigerated for up to 3 to 4 days in an airtight container.
- TO FREEZE: Wrap the whole quiche in plastic wrap, then aluminum foil and freeze for up to 3 months.
- TO REHEAT: Preheat the oven to 350°F and bake until warm in the center, about 30 minutes.
Asparagus Ham Quiche
Ingredients
- 2 Tbsp butter
- 1 leek, halved lengthwise, rinsed, thinly sliced crosswise (use only the white and light green parts)
- 1 lb asparagus, tough ends removed, ¼-inch diagonally sliced
- 1 cup ham, diced
- 4 large eggs
- ¾ cup heavy cream
- ½ cup whole milk
- ⅛ tsp ground nutmeg
- salt
- ground black pepper
- 1 cup (4 oz) Gruyere, Swiss, or Fontina (any cheese)
- 1 Shortcrust Pastry (Pâte à Foncer), in a tart/quiche pan, unbaked and well chilled
Instructions
- Preheat the oven to 350°F. In a large skillet over medium heat, melt the butter. Add the leek, asparagus, and ham; season with salt and ground black pepper. Cook, stirring occasionally, until asparagus is crisp-tender, about 6-8 minutes. Set aside to cool.
- In a large bowl, whisk together the eggs, heavy cream, whole milk, 1 tsp salt, ¼ tsp ground black pepper, and ⅛ tsp ground nutmeg. Place a Shortcrust Pastry (Pâte à Foncer) or pie crust in a tart/quiche pan, unbaked and well chilled on a rimmed sheet pan. Sprinkle the grated cheese on the bottom, top with the asparagus-ham mixture, and pour the egg mixture over top.
- Bake until center of the quiche is just set, 50-60 minutes, carefully rotating halfway through baking. Let the quiche stand for 15 minutes before serving. Serve warm, room temperature, or cold.
Notes
- TO STORE: Keep refrigerated for up to 3 to 4 days in an airtight container.
- TO FREEZE: Wrap the whole quiche in plastic wrap, then aluminum foil and freeze for up to 3 months.
- TO REHEAT: Preheat the oven to 350°F and bake until warm in the center, about 30 minutes.
