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    Recipes » Brunch » Asparagus, Ham, and Gruyere Quiche

    Asparagus, Ham, and Gruyere Quiche

    Published: Apr 7, 2020 · Modified: Apr 26, 2022 by Kate Shungu · This post may contain affiliate links

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    Jump to Recipe
    asparagus quiche on a blue tea towel on a white table.
    asparagus quiche on a blue tea towel on a white table.
    asparagus quiche on a blue tea towel on a white table.

    This quiche is packed with all the good stuff: fresh asparagus, chopped ham, and melty gruyere cheese. It’s made with store-bought pie crust to make it even easier!

    asparagus, ham, and gruyere quiche on a blue tea towel.

    Ham and scalloped potatoes have been on our family’s Easter menu since…forever. I love a good fire glazed ham, but this Easter, I’m serving brunch instead.

    This Asparagus, Ham, and Gruyere Quiche hits all the right flavor notes—tender fresh asparagus, chopped deli ham, and nutty gruyere cheese.

    The three are suspended in the perfect ratio of eggs and half & half to create a light and fluffy custard.

    And of course there’s the crust. It’s nothing extraordinary (in fact, it’s store-bought), but it does the trick just perfectly.

    This post contains affiliate links. Affiliate links support Gift of Hospitality at no additional cost to you. I receive a commission if you choose to make a purchase through these links.

    Jump to:
    • Quiche ingredients
    • How to make a crust for a quiche
    • How to prevent crust from falling
    • Step-by-step instructions
    • Filling substitutions
    • Serving suggestions
    • 📖 Recipe
    • Related recipes
    • 💬 Reviews
    slice of asparagus quiche on a white plate.

    Quiche ingredients

    • The base of the quiche is a store-bought pie crust. I used Pillsbury. Of course, you can make your own if you’d like!
    • A mixture of eggs and half & half create a creamy custard.
    • Asparagus, ham, and gruyere cheese are the stars of this quiche. See below for substitution ideas!
    • Salt and black pepper season the quiche to perfection.

    How to make a crust for a quiche

    For this quiche, I wanted to save time, and refrigerated pie crusts are so easy.

    You’ll need one refrigerated crust (there are typically two per box). Save the other crust for another quiche. You can either double this recipe or you can freeze it for later use.

    In order for the crust to be golden brown and cooked underneath, you need to par-bake the crust. That just means that you’re giving it a head start in the oven. I baked the crust for 10 minutes at 425°F to par-bake it.

    How to prevent crust from falling

    There’s a tricky thing about pie crust. It easily shrinks and slides down the edges of a pie dish.

    The key is to make sure that the crust is sitting on the lip of the pie plate. If your pie plate is too big or too deep, it won’t do that.

    unbaked pie crust in a glass pie dish.

    Mine is a 9-inch pie dish from Pyrex.

    I folded the edge of the crust in toward the center and let it sit on the edge of pie plate. This helps hold it in place while baking.

    There are two more secrets to ensure a successful par-bake of the crust:

    1. Poke the crust all over with a fork (this eliminates bubbles from forming).
    2. Line the crust with aluminum foil, then put pie weights or dried beans in the crust before baking. Fill the crust up to the top to ensure that the edges of the crust don’t slip down! This is a great tutorial if you’re a visual learner, or just want to learn more.

    Step-by-step instructions

    Once the crust has cooked, it’s time to add fillings!

    First, sauté the asparagus in a little bit of butter.

    chopped asparagus cooking in a black skillet.

    Then, grate the gruyere and chop the ham.

    shredded gruyere, ham, and chopped asparagus in a glass bowl.

    When layering it into the crust, start with the gruyere, then top it with the ham and asparagus. The layer of gruyere prevents the crust from getting soggy.

    Next, whisk together the eggs, half & half, salt and pepper. Pour them over the fillings in the crust, and place the dish in the oven for 40 minutes.

    Give the quiche a little jostle when you’re checking it in the oven. Once it no longer jiggles in the middle, it’s ready.

    whole asparagus quiche in a glass pie dish.

    Filling substitutions

    This recipe is super adaptable. I chose asparagus, ham, and gruyere, but you could choose any veggie, meat, and cheese that you like!

    • Vegetables: broccoli, red pepper, mushrooms, zucchini, yellow squash, spinach
    • Meat: chopped turkey or chicken, ground sausage, a mixture of ground sausage and bacon
    • Cheese: cheddar, monterey jack, swiss, goat cheese

    Swap any of the above for the asparagus, ham, and gruyere, and you’ll have a delicious quiche.

    Serving suggestions

    Asparagus, Ham, and Gruyere Quiche serves 6–8 guests. For lunch, it’s delicious with a side salad and a hunk of French baguette.

    For brunch, I love serving a combination of sweet and savory dishes. Since this quiche lands in the savory camp, Cherry Coffee Cake or Overnight French Toast Casserole are both great pairings.

    A German Pancake with Apples is another good one!

    Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ rating and/or comment below!

    cup of ambrosia and slice of banana cake.

    📖 Recipe

    asparagus quiche sitting on a blue tea towel.

    Asparagus, Ham, and Gruyere Quiche

    Published by Kate
    Asparagus Quiche with Ham and Gruyere is a simple, flavorful quiche that you can adapt numerous ways!
    4.63 from 24 votes
    Print Recipe Pin Recipe Rate this Recipe
    Prevent your screen from going dark
    Prep Time 15 mins
    Cook Time 50 mins
    Course Brunch
    Cuisine American
    Servings 6 servings
    Calories 275 kcal

    Ingredients
      

    • 1 (9-inch) refrigerated pie crust
    • 1 tablespoon butter
    • 1 cup asparagus, cut into 1 inch pieces (about 12 thin spears)
    • 1 cup shredded gruyere
    • 1 cup diced deli ham (about 4 oz)
    • 5 eggs
    • 1½ cups half & half (or use a mixture of 1 part cream to 1 part milk)
    • 1½ teaspoons sea salt
    • Black pepper to taste
    • For garnish: fresh chopped parsley

    Instructions
     

    • Preheat oven to 425°F. Unroll the pie crust and gently place it into a 9-inch pie pan. Roll the edges in slightly to create an edge, making sure part of the crust in sitting on the lip of the pie pan (this ensures that the sides of the crust won’t collapse while baking). 
    • Poke the crust all over with a fork. Place a piece of aluminum foil on the bottom of the crust and place pie weights (or dried beans) on top. 
    • Bake the crust for 10 minutes, or until the edges are very light brown. Remove the foil and pie weights/beans. Set aside to cool. 
    • Reduce oven to 350°F. Place the butter in a medium skillet over medium heat. Add the asparagus and cook, stirring occasionally, until soft (about 6–8 minutes). 
    • In a medium bowl, whisk together the eggs, half & half, sea salt, and black pepper. 
    • Sprinkle the cheese on the partially cooked crust, then top with the chopped ham and cooked asparagus. Pour the egg mixture over the top. 
    • Bake in a 350°F oven for 40–50 minutes, or until the center no longer jiggles when jostled lightly. Let cool for 10 minutes before cutting into slices to serve. Garnish with chopped parsley, if desired.

    Notes

    Don’t skip baking the crust before adding the quiche ingredients—it’ll ensure that the crust isn’t soggy!
    The recipe was updated in March 2021 to reflect a longer cooking time (40–50 minutes, instead of 40 minutes). 

    Nutrition

    Serving: 1slice (6 servings)Calories: 275kcalCarbohydrates: 7gProtein: 16gFat: 21gSaturated Fat: 11gSodium: 889mgFiber: 1gSugar: 1g
    Keyword quiche
    Tried this recipe?Follow me at @giftofhospitality and let me know how you liked it!

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    About Kate

    I’m a believer, wife, mom, and big fan of old cookbooks. I live in Chicago with my husband and two young sons. I love discovering old fashioned recipes that will transport you back in time! Read more...

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      Recipe Rating




    1. Michael Riddle says

      March 15, 2021 at 4:20 pm

      5 stars
      Delicious recipe, we had it for lunch today. It took quite a bit longer to cook than 40 minutes but that seems to happen with all quiche recipes I try. Will definitely make it again!

      Reply
      • Kate Shungu says

        March 15, 2021 at 5:24 pm

        So glad you enjoyed it—thank you!

        Reply
    2. Karoline says

      February 28, 2021 at 4:38 pm

      5 stars
      We REALLY, really enjoyed this quiche! I put this together on Thursday and it was gone Friday night. It’s Sunday afternoon and I am making another. The recipe is very easy to follow. It did take well over an hour to bake which is still well worth the time.

      Reply
      • Kate Shungu says

        February 28, 2021 at 5:34 pm

        I’m so glad that you enjoyed it, Karoline!

        Reply
    3. Dan Osborn says

      June 20, 2020 at 8:08 pm

      5 stars
      Looks good—trying this next week.

      Reply

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