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!
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 notes—tender asparagus, ham (because it’s Easter, of course), 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 the crust. It’s nothing extraordinary (in fact, it’s store-bought), but it does the trick just perfectly.
This recipe is super adaptable. I chose asparagus, ham, and gruyere, but you could choose any veggie, meat, and cheese that you like!
Vegetable ideas: broccoli, red pepper, mushrooms, zucchini, yellow squash, spinach
Meat ideas: chopped turkey or chicken, ground sausage, a mixture of ground sausage and bacon
Cheese ideas: cheddar, monterey jack, swiss, goat cheese
Swap any of the above for the asparagus, ham, and gruyere, and you’ll have a delicious quiche.
You’ll also need 5 eggs, 1 ½ cups half & half, salt, and a refrigerated pie crust.
How to make a crust for a quiche
Speaking of the pie crust, you could definitely make your own. Use the crust recipe for my peach pie but leave out the sugar.
For this quiche, I wanted to save time, and refrigerated pie crusts are so easy. You’ll just need one refrigerated crust (there are typically two per box). Save the other crust for another quiche—this recipe is easy to double. 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.
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.
How to make a quiche
Once the crust has cooked, it’s time to add fillings!
I sautéed the asparagus in a little bit of butter.
Then I grated the gruyere and chopped the ham.
When layering it into the crust, I started with the gruyere and then topped it with the ham and asparagus. The layer of gruyere prevents the crust from getting soggy.
Then I poured in the egg mixture (eggs, half & half, salt, and pepper), and baked it 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.
This Asparagus, Ham, and Gruyere Quiche serves 6–8 guests. Serve it with a side salad and baguette!
Or if you’re serving it for brunch, try it with this Cherry Coffee Cake.
Asparagus, Ham, and Gruyere Quiche
- 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 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
- 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 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.
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